Classic Meatloaf with Roasted Vegetables

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and grease a 9x5 inch loaf pan.

Finely dice 1 medium onion and mince 3 garlic cloves. Set aside 2 tablespoons of the onion for the vegetable mix.

In a large bowl, combine 1.5 lbs ground beef, 3/4 cup breadcrumbs, 2 beaten eggs, the diced onion (except reserved portion), minced garlic, 1/4 cup ketchup, 2 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.

Mix gently with your hands until just combined, being careful not to overmix.

Transfer the meat mixture to the prepared loaf pan and shape into a loaf. Press down gently to remove air pockets.

In a small bowl, make the glaze by combining 1/4 cup ketchup, 2 tbsp brown sugar, and 1 tbsp dijon mustard. Spread evenly over the top of the meatloaf.

Cut 1 lb baby potatoes in half (or quarters if large), peel and cut 3 carrots into 1-inch chunks, cut 1 red bell pepper into 1-inch pieces, and slice 2 zucchini into 1/2-inch rounds.

On the prepared baking sheet, toss the vegetables with the reserved 2 tbsp diced onion, 3 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.

Spread vegetables in a single layer on the baking sheet.

Place both the meatloaf and the vegetable tray in the preheated oven.

Bake the meatloaf for 35-40 minutes or until the internal temperature reaches 160°F (71°C).

Roast the vegetables for 25-30 minutes, stirring halfway through, until tender and lightly browned.

Once done, remove the meatloaf from the oven and let it rest for 10 minutes before slicing.

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