Post by marlaoh on Oct 8, 2002 6:47:57 GMT -6
SUNDAY SUPPER MEATLOAF WITH ROASTED VEGETABLES
Roasted Vegetables
2 tbsp. olive oil
2 cloves, minced
¾ tsp. dried thyme leaves
½ tsp. salt (optional)
¼ tsp. black pepper
1½ pound medium red potatoes, quartered
1 pound carrots, cut diagonally into ¾ inch pieces
1 small yellow onion, cut lengthwise into ½ inch wedges.
Meatloaf
1½ pounds lean ground beef
¾ cup Quaker Oaks (quick or old fashion,uncooked)
¾ cup finely chopped onion
½ cup chili sauce or catsup
1 egg, lightly beaten
1 tb. Worcestershire sauce
2 cloves garlic, minced
1 tsp. dried thyme leaves
¾ tsp. black pepper
½ tsp. salt (optional)
Heat oven to 350º. <br>For roasted vegetables, combine oil, garlic, thyme, salt, pepper in a large bowl.
Add vegetables, toss to coat. Spoon into a 15 x 10 inch jelly roll pan (cookie sheet), spreading in even layers. Set aside.
For meatloaf.
Combine all ingredients in same bowl, mixing lightly but thoroughly.
In baking pan, shape beef mixture into a 8x4 inch loaf.
Place meatloaf on upper oven rack, place vegetables on rack below.
Bake for 50-55 minutes to medium (160º F) doneness until not pink in the center and juices show no pink color and the vegetables are tender.
Let meatloaf stand for 5 minutes before slicing.
Serve with vegetables,
Roasted Vegetables
2 tbsp. olive oil
2 cloves, minced
¾ tsp. dried thyme leaves
½ tsp. salt (optional)
¼ tsp. black pepper
1½ pound medium red potatoes, quartered
1 pound carrots, cut diagonally into ¾ inch pieces
1 small yellow onion, cut lengthwise into ½ inch wedges.
Meatloaf
1½ pounds lean ground beef
¾ cup Quaker Oaks (quick or old fashion,uncooked)
¾ cup finely chopped onion
½ cup chili sauce or catsup
1 egg, lightly beaten
1 tb. Worcestershire sauce
2 cloves garlic, minced
1 tsp. dried thyme leaves
¾ tsp. black pepper
½ tsp. salt (optional)
Heat oven to 350º. <br>For roasted vegetables, combine oil, garlic, thyme, salt, pepper in a large bowl.
Add vegetables, toss to coat. Spoon into a 15 x 10 inch jelly roll pan (cookie sheet), spreading in even layers. Set aside.
For meatloaf.
Combine all ingredients in same bowl, mixing lightly but thoroughly.
In baking pan, shape beef mixture into a 8x4 inch loaf.
Place meatloaf on upper oven rack, place vegetables on rack below.
Bake for 50-55 minutes to medium (160º F) doneness until not pink in the center and juices show no pink color and the vegetables are tender.
Let meatloaf stand for 5 minutes before slicing.
Serve with vegetables,