Oven-Baked Meatloaf with Vegetables
Introduction
Welcome to the ultimate oven-baked meatloaf with vegetables recipe! This classic dish is a crowd-pleaser and perfect for a comforting family dinner. In this recipe, we’ll show you how to make a moist and flavorful meatloaf packed with delicious vegetables. Get ready for a mouthwatering meal that will leave everyone asking for seconds!
Ingredients
For the meatloaf, you will need:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped bell pepper
- 1/4 cup finely chopped carrot
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the vegetable medley, you will need:
- 2 cups diced potatoes
- 1 cup diced carrots
- 1 cup diced zucchini
- 1 cup diced bell peppers
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Steps
Step 1: Prepare the Meatloaf
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, onion, bell pepper, carrot, garlic, ketchup, Worcestershire sauce, thyme, oregano, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
Step 2: Shape and Bake the Meatloaf
Transfer the meatloaf mixture onto a baking sheet lined with parchment paper. Shape it into a loaf shape, approximately 9 inches long and 5 inches wide. Place the meatloaf in a preheated oven at 375°F (190°C) and bake for 45-50 minutes, or until the internal temperature reaches 160°F (71°C).
Step 3: Prepare the Vegetable Medley
While the meatloaf is baking, prepare the vegetable medley. In a large bowl, combine the diced potatoes, carrots, zucchini, bell peppers, olive oil, rosemary, thyme, salt, and black pepper. Toss until the vegetables are well coated with the seasonings.
Step 4: Roast the Vegetables
Spread the seasoned vegetables onto a separate baking sheet. Place the baking sheet in the oven alongside the meatloaf during the last 20-25 minutes of baking. Roast the vegetables until they are tender and slightly golden, stirring once or twice during cooking.
Variations
Feel free to customize your oven-baked meatloaf with vegetables according to your taste. You can add different herbs and spices to the meatloaf mixture, such as paprika or dried parsley, to enhance the flavors. Additionally, you can experiment with different vegetables in the medley, such as sweet potatoes or Brussels sprouts.
Tips
Here are some tips to make the best oven-baked meatloaf with vegetables:
- Make sure to finely chop the vegetables for the meatloaf to ensure even distribution and a moist texture.
- Allow the meatloaf to rest for a few minutes before slicing to retain its juices.
- For a tangier flavor, you can add a splash of balsamic vinegar to the vegetable medley.
- Feel free to sprinkle some grated cheese on top of the meatloaf during the last few minutes of baking for a cheesy twist.
- Leftovers can be stored in the refrigerator for up to 3 days and enjoyed as cold meatloaf sandwiches.
Conclusion
Oven-baked meatloaf with vegetables is a classic dish that brings comfort and satisfaction to any table. With a juicy and flavorful meatloaf paired with a medley of roasted vegetables, this recipe is a complete meal that will please the whole family. Get creative with variations and enjoy the deliciousness of this timeless favorite!
FAQs
Can I use different types of meat in the meatloaf?
Yes, you can customize the meatloaf by using different combinations of ground meat, such as beef, pork, veal, or even turkey. Experiment with different ratios to find your preferred flavor and texture.
Can I make the meatloaf ahead of time?
Absolutely! You can prepare the meatloaf mixture and shape it in advance. Simply cover it tightly and refrigerate for up to 24 hours. When ready to bake, follow the cooking instructions as usual.
Can I freeze the leftovers?
Yes, you can freeze the leftover meatloaf for future meals. Wrap individual slices or the entire loaf tightly in plastic wrap and aluminum foil before placing them in the freezer. Thaw in the refrigerator overnight before reheating.
