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Sunday Supper Meatloaf with Roasted Vegetables

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Serves 6

A classic recipe with a few added extras to spice up the mix.

Ingredients:

Meatloaf:
1 1/2 lb. ground beef
3/4 cup oats, (uncooked,quick or old-fashioned)
3/4 cup onion, (finely chopped)
1/2 cup chili sauce
1 egg
1 tablespoon Worcestershire sauce
2 cloves garlic, (minced)
1 teaspoon thyme, (dried)
3/4 teaspoon pepper
1/2 teaspoon salt
Roasted Vegetables:
1 1/2 lb. potatoes, (quartered)
1 lb. carrots, (cut into 3/4-inch pieces)
1 onion, (cut into 1/2-inch thick wedges)
2 tablespoons olive oil
2 cloves garlic, (minced)
3/4 teaspoon thyme, (dried)

Directions:

  1. Heat oven to 350° F. 
  2. Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly. Shape into 8x4 inch loaf on rack in broiler pan. Combine vegetable ingredients in large bowl; toss. Spread in jelly roll pan; sprinkle with salt and pepper.
  3. Place meatloaf on upper oven rack in oven; place vegetables on lower oven rack. Bake meatloaf 50 to 55 minutes, until instant-read thermometer inserted into center registers 160° F. Brush with additional chili sauce during last 10 minutes, if desired. Let stand 10 minutes.
  4. Roast vegetables 50 to 55 minutes or until tender.
Course: Dinner
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