Veggie & Meatloaf
It's called meatloaf for a reason, but that doesn't mean you can't add vegetables as well. With sweet potatoes, carrots, onions and more, this is the ultimate meatloaf experience.
At a glance
4 slices white sandwich bread, crust trimmed, bread torn into bite-sized pieces 2 eggs 4 tbsp. Worcestershire sauce 1 cup chopped onion 1/3 cup plus 1 tbsp. ketchup 1 tbsp. garlic powder 1/2 tsp. salt 1/2 tsp. ground pepper 1 1/2 lb. lean ground beef 1 14 1/2 oz. can beef broth 1 large sweet potato, peeled, quartered lengthwise 2 russet potatoes, peeled, quartered lengthwise 4 carrots, peeled, halved lengthwise
Preheat oven to 375 degrees. Mash bread, eggs and 3 tbsp. Worcestershire sauce in large bowl until smooth paste forms. Mix in onion, 1/3-cup ketchup, garlic powder, salt and pepper. Add beef and mix thoroughly. Mound meat mixture in 13x9x2-inch baking pan, shaping into 8x4-inch loaf. Spread remaining 1 tbsp. ketchup over meat loaf. Pour broth and remaining 1 tbsp. Worcestershire sauce into pan around meat loaf. Arrange vegetables around meat loaf. Cover pan with foil. Bake 45 minutes. Uncover; bake until vegetables are tender and meat loaf is cooked through, about 35 minutes. Using spatula, transfer meat loaf to platter. Surround with vegetables and spoon some pan juices over.
Ready in 1 hour and 20
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