Yield: 4
Meatloaf and Vegetables
Meatloaf and Vegetables is simple comfort food at its finest! You'll love this tender, juicy meatloaf recipe with crisp potatoes and baby carrots.
Ingredients
- 2 pounds lean ground beef
- 1 oz package Lipton onion soup mix
- 3 tablespoons Worcestershire sauce
- 1 large egg
- ½ cup panko breadcrumbs
- ½ cup Italian breadcrumbs
- 3 teaspoons garlic powder, divided
- 3 teaspoons black pepper, divided
- 2 teaspoons salt, divided
- 1 tablespoon olive oil
- 1 pound potatoes, cut into 1” pieces
- 2 cups baby carrots
- 1 medium yellow onion, sliced
- 2 slices thick cut bacon, cut in half making 4 pieces (optional)
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Instructions
- Preheat oven to 375°F. Prepare a 9x13 baking dish with nonstick spray and set aside.
- In a large mixing bowl, using your hands or a large spoon, mix to combine the ground beef, soup mix, Worcestershire sauce, egg, panko breadcrumbs, Italian breadcrumbs, 1 ½ teaspoons garlic powder, 1 1/2 teaspoons pepper and 1 teaspoon salt.
- Form a loaf with the ground meat and place in the prepared baking dish.
- Using the same bowl (no need to wash it) add the potatoes, carrots and yellow onion. Add the olive oil and remaining seasonings to the vegetables and toss to coat the vegetables. Place the vegetables around the meatloaf.
- Line the bacon over the top of the meatloaf.
- Bake in oven, uncovered, for 60 minutes, or until the vegetables are fork tender and the meatloaf is cooked through. (We recommend using an instant read meat thermometer, meatloaf is cooked through when the center reaches 160°F.)
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Notes
- Store: Keep leftovers in an airtight container, in the fridge, for up to 5 days.
- Reheat: You can reheat your meatloaf in the microwave, or warm it back up in the oven.
- Freeze: Once cooled, you can freeze this meatloaf for up to 3 months in an airtight container. I would suggest omitting the bacon, though. You could always add it later on the side once you thaw and reheat it, if you want.
- Prep Ahead: You can prepare everything in the casserole dish together, but instead of putting it into the oven, you can store it in the fridge for up to 48 hours (as long as your ground beef you are using still has a few days left on the expiration date). Just make sure to wrap the casserole dish up tightly with Saran Wrap or foil. When ready to bake, remove it from the oven and set it on the counter for 30 minutes before baking. Then bake it in the oven as directed in the recipe.
Nutrition
Serving: 1, Calories: 871kcal, Carbohydrates: 58g, Protein: 76g, Fat: 36g, Saturated Fat: 13g, Polyunsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 254mg, Sodium: 2006mg, Fiber: 6g, Sugar: 8g