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The Best Meatloaf with Roasted Vegetables
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Submitted by:
Karen |
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A new twist to an old favorite that the whole family will enjoy |
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INGREDIENTS:
- 4 slice(s) , bread crusts trimmed
- 4 large , egg whites
- 3 tablespoon(s) , Worcestershire sauce
- 1 cup(s) , onion chopped
- 1/3 cup(s) , catsup
- 1 tablespoon(s) , garlic powder
- 1/2 teaspoon(s) , salt
- 1/2 teaspoon(s) , pepper
- 1 1/2 tablespoon(s) , extra lean ground beef
- 1 tablespoon(s) , catsup
- 14 ounces , fat-free beef broth / boullion
- 1 tablespoon(s) , Worcestershire sauce
- 1 large , sweet potato peeled, halved
- 2 large , potatoes peeled, quartered lengthwise
- 4 whole , carrots peeled, halved lengthwise
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| Instructions: |
Preheat oven to 375.
Mash bread, egg whites and 3 tablespoons Worcestershire sauce in a large bowl until it is a smooth paste. Mix in onion, 1/3 cup catsup, garlic powder, salt & pepper. Add in beef and mix thoroughly. Put mixture into a 13x9x2-inch nonstick baking pan, shaping into a 8x4-inch loaf. Spread 1 tablespoon catsup over loaf.
Pour broth and 1 tablespoon Worchestershire sauce into pan around loaf. Arrange vegetables around the loaf. Cover pan with foil and bake 45 minutes. Uncover pan and bake until vegetables are tender and meat is done; about 35 minutes. Using large spatula, transfer meat loaf to platter. Surround with vegetables; spoon some pan juices over all |
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