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!

Autumn Pot Roast

Here is a favorite in our home.  With the weather being on the cool side for June in the Midwest, it seemed appropriate to make something comforting recently.

Ingredients:

Two 3 pound English cut roasts
1 large can diced or crushed tomatoes, with juice
2 cups spaghetti or pizza sauce
1/2 to 1 cup of water
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon ground Coriander
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon pepper
~~~~~~~~~~~~~~~~~~~~~~~~~~~

~ Place roasts into the crock pot or baking dish.  Dump tomatoes, along with juices, over the roast.  Sprinkle spices over top.  

Bake, covered, in a 350° oven for 3 to 4 hours or until meat is tender and easily shredded with a fork.  Serve over Garlic Mashed Potatoes (http://thetraditionalwife.blogspot.com/2012/06/garlic-mashed-potatoes.html) along with a salad or your favorite veggies and a slice of homemade buttered bread!

Enjoy!