1-2-3! BBQ Meatloaves with Roasted Vegetables
1 cup baby carrots
1 tablespoon vegetable oil
1 teaspoon garlic salt – divided
3/4 teaspoon pepper – divided
1/2 cup barbecue sauce – divided
1/2 cup chopped onion
1/4 cup plain bread crumbs
1 pound lean ground beef
no-stick cooking spray
1 1/3 pounds potatoes – (4 medium) cut lengthwise into 1/2 inch thick wedges
Heat oven to 450 degrees. Spray baking sheet with cooking spray. In medium bowl, combine potatoes, carrots, oil, 1/2 teaspoon of the garlic salt and 1/4 teaspoon of the pepper; toss to coat. Arrange on baking sheet; bake 10 minutes in lower third of oven.
Meanwhile, in medium bowl, combine egg, 1/4 of the barbecue sauce, onion, bread crumbs and remaining 1/2 teaspoon garlic salt and 1/2 teaspoon pepper. Add ground beef; mix lightly but thoroughly. On rack over broiler pan, shape beef mixture into 4 oval (1-inch thick) patties; cover top of each with 1 tablespoon barbecue sauce.
Reduce oven temperature to 400 degrees. Stir vegetables. Place meatloaves on oven rack above vegetables; bake 25 to 30 minutes or until meatloaves are medium (160 degrees) done and vegetables are tender.