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Homestyle Meatloaf with Roasted Vegetables

Homestyle Meatloaf with Roasted Vegetables

Dinner
Prep Time
20min
Cook Time
1h 5min
Servings
4
Calories
1000
Chef's Note

For the juiciest meatloaf, avoid overmixing the meat mixture as this can make it tough. You can prepare this meatloaf mixture a day ahead and refrigerate it overnight to allow the flavors to develop. Just bring it to room temperature for about 30 minutes before baking.

Tags
dinner
beef
comfort food
high-protein
family meal
weekend cooking
roasted vegetables
make ahead
meal prep
American
Ingredients

  • 2 pounds ground beef (85% lean)

  • 2 large eggs

  • 1 cup breadcrumbs

  • 1 medium onion

  • 3 cloves garlic

  • 1/2 cup ketchup

  • 2 tablespoons Worcestershire sauce

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 4 cups broccoli florets

  • 2 pounds russet potatoes

  • 4 medium carrots

  • 3 tablespoons olive oil

  • 1 teaspoon garlic powder

  • 2 tablespoons brown sugar

  • 1 tablespoon dijon mustard

Instructions
  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Finely dice 1 medium onion and mince 3 cloves of garlic.

  • 3

    In a large bowl, combine 2 pounds of ground beef, 2 large eggs, 1 cup of breadcrumbs, the diced onion, minced garlic, 1/4 cup of ketchup, 2 tablespoons of Worcestershire sauce, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly but don't overmix.

  • 4

    Transfer the meat mixture to a 9x5-inch loaf pan and shape into a loaf.

  • 5

    In a small bowl, mix the remaining 1/4 cup of ketchup with 2 tablespoons of brown sugar and 1 tablespoon of dijon mustard to create a glaze.

  • 6

    Spread the glaze evenly over the top of the meatloaf.

  • 7

    Wash and cut 2 pounds of russet potatoes into 1-inch cubes (leave skin on for extra nutrients).

  • 8

    Peel 4 medium carrots and cut into 1-inch pieces.

  • 9

    Wash 4 cups of broccoli florets.

  • 10

    In a large bowl, toss the potatoes, carrots, and broccoli florets with 3 tablespoons of olive oil, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

  • 11

    Spread the vegetables on a large baking sheet lined with parchment paper.

  • 12

    Place both the meatloaf and the vegetables in the preheated oven.

  • 13

    Bake the meatloaf for about 55-65 minutes or until the internal temperature reaches 160°F (71°C).

  • 14

    Roast the vegetables for about 35-40 minutes, stirring halfway through, until golden and tender.

  • 15

    Let the meatloaf rest for 10 minutes before slicing.

  • 16

    Serve slices of meatloaf with the roasted vegetables on the side.

Nutrition Information (per serving)
1000
Calories
63g
Protein
113g
Carbs
33g
Fat
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