Classic meat loaf with roasted vegetables

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

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