Sunday Supper Meatloaf With Roasted Vegetables Recipe | Quaker Oats

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Meatloaf

  • 1 1/2 Pound(s) Lean Ground Beef
  • 3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 3/4 Cup(s) finely chopped onion
  • 1/2 Cup(s) chili sauce or catsup
  • 1 Tablespoon(s) Worcestershire Sauce
  • 2 Clove(s) Garlic, minced
  • 1 Teaspoon(s) dried thyme leaves
  • 3/4 Teaspoon(s) Black pepper
  • 1/2 Teaspoon(s) salt (optional)

Roasted Vegetables

  • 2 Tablespoon(s) Olive Oil
  • 2 Clove(s) Garlic, minced
  • 3/4 Teaspoon(s) dried thyme leaves
  • 1/2 Teaspoon(s) salt (optional)
  • 1/4 Teaspoon(s) Black pepper
  • 1-1/2 Pound(s) medium red potatoes, quartered
  • 1 Pound(s) carrots, cut diagonally into 3/4-inch pieces

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Cooking Instructions

Heat oven to 350ºF. 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.

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