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 loaf.
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.