Spiced Beef Meatloaf with Roasted Vegetables and Gravy

Preheat oven to 375°F (190°C).

Wash and peel 3 medium carrots. Cut them into 2-inch chunks (about 2 cups). Wash 2 celery stalks and cut them into 2-inch pieces (about 1.5 cups). Arrange vegetables on a large rimmed baking sheet and toss with 1 TBSP oil, salt, and pepper. Set aside.

Finely dice 1 medium yellow onion (about 1 cup) and mince 3 garlic cloves (about 1 TBSP).

In a large bowl, combine 1.5 lb ground beef, 0.5 cup breadcrumbs, 1 egg, the diced onion, minced garlic, 1.5 tsp cumin, and 1 tsp smoked paprika. Mix gently with your hands until just combined—do not overmix.

Shape the mixture into a loaf approximately 8 inches long and 4 inches wide. Place the meatloaf in the center of the baking sheet with the prepared vegetables around it.

Place the baking sheet in the preheated oven and roast for 35-40 minutes until the meatloaf reaches an internal temperature of 160°F (71°C) when measured in the thickest part with a meat thermometer.

Remove the baking sheet from the oven. Transfer the meatloaf to a cutting board and let rest for 5 minutes. Transfer roasted vegetables to a serving platter.

While the meatloaf rests, pour the pan drippings from the baking sheet into a small saucepan over medium heat. Add 1 cup beef broth and stir, scraping up any browned bits from the pan. Simmer for 3-4 minutes until slightly thickened. Season with salt and pepper to taste.

Chop 0.25 cup fresh parsley.

Slice the meatloaf into 8 slices and arrange on the serving platter with the roasted vegetables. Pour the gravy over the meatloaf and vegetables. Garnish with fresh parsley and serve immediately.