Savory Meatloaf with Roasted Vegetables

For some reason I'm on a meat and potatoes kick lately and we recently enjoyed this meatloaf with roasted vegetables.  ‎I've been tweaking meatloaf recipes for a while, trying to find the one that is a keeper for generations to come.  Well, this one has come very close.  I like meatloaf because it is a tasty meal that the kids love, and it's good for the budget!  


2 lbs. ground beef
1 egg
1/4 c. chili sauce 
1/4 c. finely shredded green pepper
1/4 c. finely grated carrot
1/2 c. Italian bread crumbs
1 tablespoon onion powder
2 tsp. dried oregano
2 tsp. dried basil
2 tsp. ground Thyme
1 tsp. sea salt
1 tsp. freshly ground black pepper
~~ Mix all ingredient well until blended through the meat
Topping:
Remaining bottle of chili sauce
1/4 c. brown sugar
 Shape meat mixture into a loaf and put in a large casserole dish. Peel potatoes and slice in half, quarter two onions (I use Vidalia), wash carrots (I don't peel) and cut them in half and then cut up a green pepper into large chunks.  Place all veggies in a bowl and pour a couple tablespoons or so of olive oil over, add a little freshly ground black pepper and salt and then toss to coat. Arrange vegetables around the edges of the meatloaf. Top the meatloaf with chili sauce/brown sugar mixture and then grind a little pepper over all.  

Cover and bake at 375° for approximately one hour or until meat is done and veggies are fork tender.  Remove lid during the last 15 minutes to allow the vegetables to get a little brown and to thicken up the sauce on top.  

We add a little ketchup to our individual slices for an added punch of flavor! 

 I hope you enjoy this easy one pot meal!