Meatloaf and Carrots
Meatloaf and carrots on one sheet pan: four mini meatloaves of ground beef, quick oats, onion and egg, glazed with ketchup and Worcestershire, roasted with thin-sliced carrots and baby potatoes at 450°F until the meat reaches 160°F. Serves 4.
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Ingredients
- 1 pound ground beef
- 1/3 cup quick-cooking oats
- 1/4 cup onion finely minced
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt for the meatloaf
- 1 teaspoon black pepper for the meatloaf
- 1/4 cup ketchup for the glaze
- 1 tablespoon Worcestershire sauce for the glaze
- 16 ounces carrots peeled, quartered and sliced thin
- 24 ounces baby potatoes halved or quartered
- 2 tablespoons extra virgin olive oil
- 1 teaspoon onion powder for the vegetables
- 1/2 teaspoon kosher salt for the vegetables
- 1/2 teaspoon black pepper for the vegetables
Instructions
- Heat the oven to 450°F. Line a half sheet pan (with rimmed sides) with parchment paper. Cooking spray or foil works too.
- In a large bowl, add the ground beef, quick oats, onion, egg, garlic powder, 1 teaspoon salt and 1 teaspoon pepper. Mix gently with clean hands, just until combined.
- Divide the mixture into 4 equal portions. Shape each portion into a mini loaf and set them on the prepared pan.
- Stir the ketchup and Worcestershire sauce together in a small bowl. Brush or spoon it over the tops of the mini loaves.
- In a separate bowl, stir the carrots, baby potatoes, olive oil, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper together until coated. Scatter them on the pan around the mini loaves in an even layer.
- Bake for 35 to 40 minutes, until a thermometer in the center of a mini loaf reads 160°F and the vegetables are tender.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 554kcalCarbohydrates: 52.7gProtein: 28.7gFat: 25.9gSodium: 1248mgFiber: 8gSugar: 11g