Sunday Supper Meatloaf With Roasted Vegetables

6
Servings
10 min
Preparation Time
50 min
Cook Time
Ingredients
Rating

Sunday Supper Meatloaf With Roasted Vegetables is the perfect meal to serve your family after a long day. A generous amount of roasted veggies paired with a juicy, tender meatloaf make for a hearty and filling dish with simple yet classic flavors.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

Meatloaf
1 ½ lbs lean ground beef
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
3/4 cup finely chopped onion
1/2 cup chili sauce or catsup
1 tbsp Worcestershire sauce
2 cloves garlic, minced
1 tsp dried thyme leaves
3/4 tsp black pepper
1/2 tsp salt (optional)
Roasted Vegetables
2 tbsp olive oil
2 cloves garlic, minced
3/4 tsp dried thyme leaves
1/2 tsp salt (optional)
1/4 tsp black pepper
1 ½ lbs medium red potatoes, quartered
1 lb carrots, cut diagonally into 3/4-inch pieces

Cooking Instructions

Heat oven to 350°F.
For roasted vegetables, combine oil, garlic, thyme, salt and pepper in large bowl.
Add vegetables; toss to coat.
Spoon into 15 x 10-inch jelly roll pan, spreading in even layer.
Set aside.
For meatloaf, combine all ingredients in same bowl, mixing lightly but thoroughly.
On rack in broiler pan, shape beef mixture into 8 x 4-inch loaf.
Place meatloaf on upper oven rack; place vegetables on rack below.
Bake 50 to 55 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color and vegetables are tender.
Let meatloaf stand 5 minutes before slicing.
Serve with vegetables.

Cook Note:

Brush meatloaf with additional chili sauce during last 10 minutes of baking, if desired.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Heat oven to 350°F.
For roasted vegetables, combine oil, garlic, thyme, salt and pepper in large bowl.
Add vegetables; toss to coat.
Spoon into 15 x 10-inch jelly roll pan, spreading in even layer.
Set aside.
For meatloaf, combine all ingredients in same bowl, mixing lightly but thoroughly.
On rack in broiler pan, shape beef mixture into 8 x 4-inch loaf.
Place meatloaf on upper oven rack; place vegetables on rack below.
Bake 50 to 55 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color and vegetables are tender.
Let meatloaf stand 5 minutes before slicing.
Serve with vegetables.