Yield: 4 servings
Measure | Ingredient |
---|---|
4 slices | White bread |
\N \N | Crusts trimmed |
\N \N | Torn in bite-size pieces |
2 \N | Eggs |
4 tablespoons | Worcestershire sauce |
1 cup | Onion(s), chopped |
⅓ cup | Plus 1 tbs ketchup |
1 tablespoon | Garlic powder |
½ teaspoon | Salt |
½ teaspoon | Pepper |
1½ pounds | Ground beef |
1 can | (14 1/2 oz) beef broth |
1 large | Sweet potato, peeled |
\N \N | Quartered lengthwise |
2 \N | Baking potatoes, peeled |
\N \N | Quartered lengthwise |
4 \N | Carrots, peeled, |
\N \N | Halved lengthwise |
Preheat oven to 375 F. Mash bread, eggs, and 3 tbs Worcestershire sauce in large bowl until smooth paste forms. Mix in onion, ⅓ 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 tbs ketchup over meat loaf.
Pour broth and remaining 1 tbs Worcestershire sauce into pan around meat loaf. Arrange vegetables around meat loaf. Cover pan with foil.
Bake 45 min. Uncover; bake until vegetables are tender and meat loaf is cooked through, about 35 min. Using spatula, transfer meat loaf to platter. Surround with vegetables; spoon some pan juices over.
Bon Appetit
Best of the Year
January 1996
Submitted By DIANE LAZARUS On 12-27-95