YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Classic Beef Meatloaf with Roasted Vegetables
Savor a comforting twist on classic meatloaf – our herb-seasoned beef meatloaf is gently bound with egg and oats, accented with aromatic carrots and onions, and paired with a medley of roasted bell pepper, zucchini, and red onion. This hearty dish offers a delightful balance of savory flavors and satisfying textures, perfect for a wholesome meal any time of day.
INGREDIENTS
5 oz Lean Ground Beef
1 Large Egg
1/4 cup finely chopped Onion
1/4 cup grated Carrot
1 tbsp Rolled Oats
1/2 cup chopped Red Bell Pepper
1/2 cup sliced Zucchini
1/2 cup chopped Red Onion
1 tsp Olive Oil
Herbs & Spices to taste (garlic powder, dried thyme, salt, pepper)
PREPARATION
Preheat your oven to 375°F (190°C).
In a bowl, combine the lean ground beef, beaten egg, chopped onion, grated carrot, and rolled oats. Season the mixture with garlic powder, dried thyme, salt, and pepper.
Lightly mix the ingredients until just combined, being careful not to overwork the meat.
Shape the meat mixture into a loaf and place it on a baking sheet lined with parchment paper or a lightly greased baking dish.
In a separate bowl, toss the chopped red bell pepper, sliced zucchini, and red onion with olive oil, and a pinch of salt and pepper.
Spread the vegetables around the meatloaf on the baking sheet.
Bake for 25-30 minutes, or until the meatloaf is cooked through and the vegetables are tender and slightly charred on the edges.
Let the meatloaf rest for a few minutes before slicing. Serve with the roasted vegetables on the side.