Make dinnertime less hectic with this easy sheet pan meatloaf and vegetable dish. A satisfying dinner on the table and clean up is a snap!
Heat oven to 400°F. Reserve 1/4 cup of tomato sauce; set aside.
Combine Ground Beef, remaining tomato sauce, bread crumbs, onion, egg, Worcestershire sauce, thyme, salt and pepper in large bowl; mixing lightly but thoroughly.
Shape beef mixture into 8 x 4 x 2-inch loaf on parchment-lined sheet pan.
Place sheet pan on the center rack of oven, bake in preheated 400°F oven for 40 minutes. Meanwhile, combine reserved tomato sauce with brown sugar and dry mustard. Spread sauce evenly over top of the meatloaf, stir potatoes, and continue cooking another 20 minutes or until instant-read thermometer inserted into center of meatloaf registers 160°F.
Remove meatloaf and let stand 10 minutes before slicing. Test potatoes for doneness and return to oven if needed while meatloaf rests. Cut meatloaf into slices. Serve with potatoes.
Four-Pepper Meatloaf Variation: Prepare meatloaf as above, adding 1/3 cup finely chopped green bell pepper, 1/4 teaspoon ground red pepper and 1/4 teaspoon ground white pepper to Ground Beef mixture.
Picadillo-Style Meatloaf Variation: Prepare meatloaf as above, omitting thyme and adding 1/3 cup finely chopped green bell pepper, 1/4 cup raisins, 1 teaspoon ground cumin and 1/2 teaspoon dried oregano leaves to Ground Beef mixture.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 375 Calories; 10g Total Fat; 4g Saturated Fat; 4g Monounsaturated Fat; 106mg Cholesterol; 734mg Sodium; 43g Total carbohydrate; 29g Protein; 5.3mg Iron; 8.3mg Niacin; 0.7mg Vitamin B6; 129mg Choline; 2.3mcg Vitamin B12; 6.4mg Zinc; 26.3mcg Selenium; 4.3g Fiber.