Meatloaf with Roasted Veggies Recipe


  • 1 1/2 lbs ground beef
  • 3/4 cup quick or old-fashioned oats, uncooked
  • 3/4 cup onion, finely chopped
  • 1/2 cup catsup or chili sauce, plus more for brushing
  • 1 egg, beaten
  • 1 Tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 3/4 tsp freshly ground black pepper
  • 1 1/2 tsp salt
  • 1 1/2 lbs medium potatoes, quartered
  • 1 lb carrots, cut into 3/4-inch pieces
  • 1 small onion, cut into 1/2-inch thick wedges
  • 2 Tbsp Metropolitan Market Olive Oil
  • 1 tsp salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 3/4 tsp dried thyme


  1. Heat oven to 350°F. Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly. Transfer to a loaf pan about 8- by 4-inches.
  2. Combine vegetable ingredients in large bowl; toss. Spread on oiled rimmed baking sheet.
  3. Place meatloaf on upper oven rack in preheated oven and bake 50 to 55 minutes, until instant-read thermometer inserted into center registers 160°F. Place vegetables on lower oven rack about 20 minutes after the meatloaf. Roast vegetables 30 minutes or until tender, stirring halfway through.
  4. Brush meatloaf with additional catsup or chili sauce during last 10 minutes, if desired. Let stand 10 minutes.
  5. Slice meatloaf and serve warm with roasted vegetables.


Amount Per Serving (based on 6 servings)
Calories: 500
Fat: 19 g
Saturated Fat: 6 g
Cholesterol: 125 mg
Sodium: 1720 mg
Carbohydrates: 51 g
Fiber: 5 g
Sugar: 11 g
Protein: 34 g
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