Recipe - Classic Meat Loaf With Roasted Vegetables

4 sl White sandwich bread; crust
trimmed, bread torn into
bitesized pieces
2 Eggs
4 tablespoon Worcestershire sauce
1 cup Chopped onion
1/3 cup Plus 1 tablespoon ketchup
1 tablespoon Garlic powder
One half teaspoon Salt
One half teaspoon Ground pepper
1 One half pound Lean ground beef
1 cn (14One half oz) beef broth
1 lg Redskinned sweet potato;
(yam), peeled, quartered
lengthwise
2 Russet potatoes; peeled,
quartered lengthwise
4 Carrots; peeled, halved
lengthwise

Preheat oven to 375 degrees F. Mash bread, eggs and 3 T 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 9" x 13" x 2" deep baking pan, shaping into 4" x 8" loaf.
Spread remaining 1 T ketchup over meat loaf. Pour broth and remaining 1 T
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.

Posted to MMRecipes Digest V5 #016 by info@yourbestimage.com (Best Image)
on Jan 16, 1998