Meatloaf with Roasted Vegetables

Meatloaf with Roasted Vegetables


4 slices white sandwich bread, crust trimmed, bread torn into
  bite-sized pieces
2 eggs
4 tablespoons Worcestershire sauce
1 cup chopped onion
1/3 cup plus 1 tablespoon ketchup
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 1/2 pounds lean ground beef

1 14 1/2-ounce can beef broth
1 large sweet potato, peeled, quartered lengthwise
2 russet potatoes, peeled, quartered lengthwise
4 carrots, peeled, halved lengthwise

Preheat oven to 375F. Mash bread, eggs and 3 tablespoons
Worcestershire sauce in large bowl until smooth paste forms. Mix in
onion, 1/3 cup 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 tablespoon ketchup over meat

Pour broth and remaining 1 tablespoon 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.

B-man :wink: