<p>Sunday Supper Meatloaf With Roasted Vegetables is the perfect meal to serve your family after a long day. A generous amount of roasted veggies paired with a juicy, tender meatloaf make for a hearty and filling dish with simple yet classic flavors.</p>
Recipe Image
Servings
6
Directions
Heat oven to 350ºF.
For roasted vegetables, combine oil, garlic, thyme, salt and pepper in large bowl.
Add vegetables; toss to coat.
Spoon into 15 x 10-inch jelly roll pan, spreading in even layer.
Set aside.
For meatloaf, combine all ingredients in same bowl, mixing lightly but thoroughly.
On rack in broiler pan, shape beef mixture into 8 x 4-inch loaf.
Place meatloaf on upper oven rack; place vegetables on rack below.
Bake 50 to 55 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color and vegetables are tender.
Let meatloaf stand 5 minutes before slicing.
Serve with vegetables.
Nutrition Facts
Fact Name
Calories
Fact Value
400
Fact Section
1
Fact Name
Fat
Fact Value
15g
Fact Section
1
Fact Name
Saturated Fat
Fact Value
5g
Fact Section
1
Fact Name
Cholesterol
Fact Value
70mg
Fact Section
1
Fact Name
Sodium
Fact Value
460mg
Fact Section
1
Fact Name
Total Carbohydrate
Fact Value
40g
Fact Section
1
Fact Name
Fiber
Fact Value
7g
Fact Section
1
Fact Name
Sugar
Fact Value
8g
Fact Section
1
Fact Name
Protein
Fact Value
27g
Fact Section
1
Fact Name
Calcium
Fact Value
8%
Fact Section
2
Fact Name
Vitamin D
Fact Value
0%
Fact Section
2
Fact Name
Vitamin C
Fact Value
15%
Fact Section
2
Fact Name
Vitamin A
Fact Value
260%
Fact Section
2
Fact Name
Potassium
Fact Value
34%
Fact Section
2
Fact Name
Iron
Fact Value
25%
Fact Section
2
Fact Name
Thiamin
Fact Value
15%
Fact Section
2
Fact Name
Magnesium
Fact Value
20%
Fact Section
2
Fact Name
Whole grain
Fact Value
10g
Fact Section
2
Recipe Unique ID
quaker-268-en
Recipe Filters
Recipe Ingredients
Ingredient Value
[title]Meatloaf
Ingredient Amount
1 1/2 Pound(s)
Ingredient Value
Lean Ground Beef
Ingredient Amount
3/4 Cup(s)
Ingredient Product
Ingredient Product Title
Quaker® Oats (quick or old fashioned, uncooked)
Ingredient Amount
3/4 Cup(s)
Ingredient Value
finely chopped onion
Ingredient Amount
1/2 Cup(s)
Ingredient Value
chili sauce or catsup
Ingredient Amount
1 Tablespoon(s)
Ingredient Value
Worcestershire Sauce
Ingredient Amount
2
Ingredient Value
Clove(s) Garlic, minced
Ingredient Amount
1 Teaspoon(s)
Ingredient Value
dried thyme leaves
Ingredient Amount
3/4 Teaspoon(s)
Ingredient Value
Black pepper
Ingredient Amount
1/2 Teaspoon(s)
Ingredient Value
salt (optional)
Ingredient Value
[title]Roasted Vegetables
Ingredient Amount
2 Tablespoon(s)
Ingredient Value
Olive Oil
Ingredient Amount
2
Ingredient Value
Clove(s) Garlic, minced
Ingredient Amount
3/4 Teaspoon(s)
Ingredient Value
dried thyme leaves
Ingredient Amount
1/2 Teaspoon(s)
Ingredient Value
salt (optional)
Ingredient Amount
1/4 Teaspoon(s)
Ingredient Value
Black pepper
Ingredient Amount
1-1/2 Pound(s)
Ingredient Value
medium red potatoes, quartered
Ingredient Amount
1 Pound(s)
Ingredient Value
carrots, cut diagonally into 3/4-inch pieces
Recipe Category
BazaarVoice ID
4028
Recipe Last PDF Generation
2023-08-28T06:07:38
Recipe PDF URL Download
/sites/quakeroats.com/files/pdf/sunday-supper-meatloaf-with-roasted-vegetables.pdf
Featured Products
Recipe Thumbnail Image
Directions Disclaimer
<p><em><strong>Cook Note:</strong></em></p>
<p><em>Brush meatloaf with additional chili sauce during last 10 minutes of baking, if desired.</em></p>
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