Meatloaf with Roasted Vegetables Recipe

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A tasty combination of beef and chicken seasoned with sage and oregano and topped off with barbecue sauce. And did the roasted vegetables get mentioned? This whole meal all done in one pan and so delicious this will become your new comfort food.
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  • 1/4 cup plain dry bread crumbs
  • 1/4 cup fat-free milk
  • 1 egg
  • 1/2 pound lean ground beef (90% lean)
  • 1/2 pound ground chicken breast
  • 1/4 cup green onions, finely chopped
  • 1/4 cup celery, finely chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cauliflower
  • 1 cup carrots, cut into 1/2 inch slices
  • 1 green pepper, cut into 1/2 inch chunks
  • 1 zucchini, halved and cut into 1/2 inch chunks
  • 1 onion, cut into 8 wedges
  • Vegetable oil spray
  • 1/4 cup barbecue sauce
15 mins
1 hr
1 hr 15 mins
Preheat oven to 350.

In a medium bowl, combine bread crumbs, milk, and egg substitute.

Add beef, chicken, green onions, celery, oregano, sage, salt, and pepper. Mix well.

In a shallow baking sheet, pat meat mixture into a 7x3x2 inch loaf.

Arrange vegetables around loaf. Spray vegetables with vegetable oil spray and season, if desired.

Bake, uncovered, for 50 minutes, stirring vegetables once.

When meat is almost done and vegetables are almost tender, put sauce on top of meat and bake for 10 minutes more.

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Meatloaf with Roasted Vegetables Recipe Reviews

meat loaf with roasted vegetables

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Rating of 5 out of 5.0 stars
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"My husband said it was the best meatloaf he's ever had! Coming from him, that's a compliment (he's been known to order meatloaf at restaurants). I doubled the meat portion and should have doubled the vegetables too. It was delicious! I seasoned the vegetables with Mrs. Dash and added mushrooms when I put the barbecue sauce on it."
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