Classic meat loaf with roasted vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | White bread |
| Crusts trimmed | ||
| Torn in bite-size pieces | ||
| 2 | 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 |
| Quartered lengthwise | ||
| 2 | Baking potatoes, peeled | |
| Quartered lengthwise | ||
| 4 | Carrots, peeled, | |
| Halved lengthwise | ||
Directions
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