Home-Style Meatloaf with Roasted Root Vegetables

Name: Home-Style Meatloaf with Roasted Root Vegetables
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pound ground beef (lean); 0.5 cup breadcrumbs; 0.25 cup milk; 1 egg (large); 1 teaspoon onion powder; 0.5 teaspoon garlic powder; 1 teaspoon Kinders The Blend seasoning; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.25 cup ketchup; 1 tablespoon brown sugar; 1 pound russet potatoes (cut into 1-inch pieces); 1 pound carrots (peeled and cut into 1-inch pieces); 1 tablespoon avocado oil

A flavorful and tender ground beef meatloaf glazed with a touch of ketchup, served alongside sweet and earthy roasted carrots and potatoes for a complete meal.

Prep: 20 min
Cook: 1 hr
Total: 1 hr 20 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $4.21/serving

Dietary

Nut-Free
High-Protein

Ingredients

1.5 pound ground beef (lean)
0.5 cup breadcrumbs
0.25 cup milk
1 egg (large)
1 teaspoon onion powder
0.5 teaspoon garlic powder
1 teaspoon Kinders The Blend seasoning
0.5 teaspoon salt
0.25 teaspoon black pepper
0.25 cup ketchup
1 tablespoon brown sugar
1 pound russet potatoes (cut into 1-inch pieces)
1 pound carrots (peeled and cut into 1-inch pieces)
1 tablespoon avocado oil

Instructions

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the ground beef, breadcrumbs or rolled oats, milk, egg, onion powder, garlic powder, Kinders The Blend seasoning, 1/4 teaspoon salt, and black pepper. Mix gently until just combined (do not overmix).
Form the meat mixture into a loaf shape and place it in the center of a large baking sheet lined with parchment paper.
In a small bowl, mix together the ketchup and brown sugar (if using) for the glaze. Spread half of the glaze over the meatloaf.
In another bowl, toss the russet potatoes and carrots with avocado oil and remaining 1/4 teaspoon salt. Arrange them around the meatloaf on the baking sheet.
Bake for 40 minutes. Remove from oven, spread the remaining glaze over the meatloaf, and gently stir the vegetables. Return to oven and bake for another 20-25 minutes, or until the internal temperature of the meatloaf reaches 160 degrees F (71 degrees C) and vegetables are tender.
Let the meatloaf rest for 5-10 minutes before slicing and serving with the roasted vegetables.

Notes

Leftover meatloaf slices are great for sandwiches the next day, or can be reheated with the vegetables in the microwave.

Nutrition (per serving)

Calories: 675
Protein: 51 g
Carbohydrates: 44.5 g
Fat: 33 g
Fiber: 6.5 g
Sodium: 650 mg
Saturated Fat: 14.5 g
Sugar: 12 g
Cholesterol: 190 mg