Meatloaf with Roasted Vegetables


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The meatloaf and vegetables cook together to mix the flavors in this well-rounded meal.

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  • 4 slices white sandwich bread, crust trimmed, bread torn into bite-sized pieces
  • 2 eggs
  • 4 Tbs. Worcestershire sauce
  • 1 C. chopped onion
  • 1/3 C. plus 1 Tbs. ketchup
  • 1 Tbs. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground pepper
  • 1 1/2 lb. lean ground beef
  • 1 14 1/2 oz. can beef broth
  • 1 large sweet potato, peeled, quartered lengthwise
  • 2 russet potatoes, peeled, quartered lengthwise
  • 4 carrots, peeled, halved lengthwise


Preheat oven to 375 degrees. Mash bread, eggs and 3 Tbs. Worcestershire sauce in large bowl until smooth paste forms. Mix in onion, 1/3 C. ketchup, garlic powder, salt and pepper. Add beef and mix thoroughly. Mound meat mixture in 13x9x2-inch baking pan, shaping into 8x4-inch loaf. Spread remaining 1 Tbs. ketchup over meat loaf.

Pour broth and remaining 1 Tbs. Worcestershire sauce into pan around meat loaf. Arrange vegetables around meat loaf. Cover pan with foil. Bake 45 minutes. Uncover; bake until vegetables are tender and meat loaf is cooked through, about 35 minutes. Using spatula, transfer meat loaf to platter. Surround with vegetables; spoon some pan juices over.

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