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Sunday Supper Meatloaf With Roasted Vegetables

Sunday Supper Meatloaf With Roasted Vegetables
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • Meatloaf:1-1/2 pounds ground beef
  • 3/4 cup quick or old-fashioned oats, uncooked
  • 3/4 cup finely chopped onion
  • 1/2 cup chili sauce,1 egg
  • 1 Tablespoon Worcestershire sauce
  • 2 cloves garlic, minced, 1 teaspoon dried thyme
  • 3/4 teaspoon pepper, 1/2 teaspoon salt
  • Roasted Vegetables:1-1/2 pounds medium potatoes, quartered
  • 1 pound carrots, cut into 3/4-inch pieces
  • 1 small onion, cut into 1/2-inch thick wedges



1 Heat oven to 350°F. Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly. Shape into 8 x 4-inch loaf on rack in broiler pan. Combine vegetable ingredients in large bowl; toss.
2 Spread in jelly roll pan; sprinkle with salt and pepper.
3 Place meatloaf on upper oven rack in 350°F oven; place vegetables on lower oven rack.
4 Bake meatloaf 50 to 55 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color.
5 Brush with additional chili sauce during last 10 minutes, if desired. Let stand 10 minutes.
6 Roast vegetables 50 to 55 minutes or until tender.