Ingredients
Scale
- 1 lb lean ground beef
- 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
- 1 large egg
- 1/4 cup ketchup (plus extra for glazing)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 3 large carrots, cut into sticks
- 1/2 lb green beans, trimmed
- 8 baby potatoes or red potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley or thyme, chopped
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently until combined.
- Divide the mixture into 6 to 8 equal portions and shape into small ovals or loaves. Place on a parchment-lined large sheet pan.
- Toss the cut carrots, trimmed green beans, and halved baby potatoes with olive oil, salt, and pepper, and spread around the meatloaves on the pan.
- Preheat the oven to 400°F (205°C) and bake for 25 to 30 minutes, turning the vegetables halfway through.
- Brush the meatloaves with extra ketchup in the last 5 minutes of baking for a glossy finish.
- Let the meatloaves cool for a few minutes and serve warm with the roasted vegetables.
Notes
Store leftovers in an airtight container for 3 to 4 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg