Sunday Supper Meatloaf

Course : Beef
Serves: 6
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2 tablespoons olive oil
2 cloves garlic
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt -- optional
1/4 teaspoon black pepper
1 1/2 pounds medium red potatoes -- quartered
1 pound carrots -- cut diagonally into 3/4 inch pieces
1 small yellow onion -- cut lengthwise into 1/2 inch wedges
1 1/2 pounds lean ground beef
3/4 cup quaker oats -- quick or old fashion uncooked
3/4 cup finely chopped onion
1/2 cup chili sauce or catsup
1 large egg -- lightly beaten
1 tablespoon worcestershire sauce
2 cloves garlic
1 teaspoon dried thyme leaves
3/4 teaspoon black pepper
1/2 teaspoon salt -- optional

Preparation / Directions:

Hat oven to 350 degrees F. In large bowl, blend oil, garlic, thyme, salt and pepper. Add vegetables; toss to coat. Transfer to 15 x 10 inch felly roll pan, spreading evenly; set aside. In same bowl, combine all meatloaf ingredients; mix lightly but thoroughly. Shape into 8 x 4 inch loaf on rack of broiler pan. Place meatloaf on upper oven rack; place vegetables on rack below. Bake 50 to 55 minutes or until thermometer inserted in center of meatloaf registers 160 degrees F and vegetables are tender. Brush meatloaf with additional chili sauce during last 10 minutes of baking, if desired. 6 servings.


Nutritional Information:

400 Calories (kcal); 29g Total Fat; (65% calories from fat); 22g Protein; 12g Carbohydrate; 116mg Cholesterol; 493mg Sodium

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