Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> Sunday Supper Meatloaf with Roasted Vegetables Ingredients:   Meatloaf: 1-1/2 pounds ground beef 3/4 cup quick or old-fashioned oats, uncooked 3/4 cup finely chopped onion 1/2 cup chili sauce 1 egg 1 tablespoon Worcestershire sauce 2 cloves garlic, minced 1 teaspoon dried thyme 3/4 teaspoon pepper 1/2 teaspoon salt   Roasted Vegetables: 1-1/2 pounds medium potatoes, quartered 1 pound carrots, cut into 3/4-inch pieces 1 small onion, cut into 1/2-inch thick wedges 2 tablespoons olive oil 2 cloves garlic, minced 3/4 teaspoon dried thyme Instructions: 1. Heat oven to 350°F. Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly. Shape into 8 x 4-inch loaf on rack in broiler pan. Combine vegetable ingredients in large bowl; toss. Spread in jelly roll pan; sprinkle with salt and pepper. 2. Place meatloaf on upper oven rack in 350°F oven; place vegetables on lower oven rack. Bake meatloaf 50 to 55 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color. Brush with additional chili sauce during last 10 minutes, if desired. Let stand 10 minutes. 3. Roast vegetables 50 to 55 minutes or until tender. Makes 6 servings. View more recipes that are Family Pleasers.

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