Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Classic Meatloaf With Roasted Vegetables
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- #57347
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 slices white bread crusts trimmed, torn in bite-size pieces
2 eggs
4 tablespoons Worcestershire sauce
1 cup onion, chopped
1/3 cup ketchup, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon ketchup
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pound ground beef
1 can (14.5 ounce size) 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 degrees F.
Mash bread, eggs, and 3 tbs Worcestershire sauce in large bowl until smooth paste forms. Mix in onion, 1/3 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 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 minutes. Uncover; bake until vegetables are tender and meat loaf is cooked through, about 35 minutes. Using spatula, transfer meat loaf to platter. Surround with vegetables; spoon some pan juices over.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 29, 2011
The meatloaf was very tasty and an easy recipe even for a novice. The beef broth added a lot of flavor, but it made a very moist meatloaf which is not as familiar. For the diet minded, cooking the vegetables like it was a pot roast gave great flavor without lots of added fat like oil or butter. I used very lean ground round, low sugar ketchup, and added sweet peppers to the roasted vegetables. I will be making this again.