Ingredients
Units
Scale
For the Meatloaf
- 2 lbs 93% lean beef
- 2 eggs, beaten
- 1/2 cup rolled oats
- 1/2 cup panko
- 1/2 cup red onion, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon coarse salt
For the Sauce
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 1 teaspoon ground mustard
- 1 teaspoon Worcestershire sauce
For the Vegetables
- 1/2 lb broccoli florettes
- 3-4 large carrots, cut into 1 inch pieces
- 1 lb potatoes
- 1/4 cup extra virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 400°F. Cut 4 sheets of foil about 7-8 inches long. Grease one side of each piece of foil and set aside.
- Toss all vegetable ingredients together in a large bowl and place on one half of a large baking pan.
- In a large bowl, mix all ingredients until completely combined. Separate the meat mixture into 4 loaves and place on top of the greased side of each piece of foil. Fold the foil up around the edges of each loaf and place on the baking pan.
- In a small bowl, whisk together ingredients for the sauce. Spoon the sauce equally over the top of each loaf.
- Place the baking pan on a middle rack in the oven and bake 30-35 minutes, until a thermometer inserted in the middle reads 165°F. Remove from heat and let cool for 5 minutes. Serve with fresh ground black pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes