Name: Beef meatloaf and roasted vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz 93% lean ground beef; 1/4 cup panko breadcrumbs; 1 large egg white; 1 tbsp tomato paste; 1/4 tsp garlic powder; 1/2 tsp onion powder; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 medium carrots, peeled and cut into 3-inch sticks; 3/4 medium zucchini, half-moons 1/2 inch thick; 1 tsp olive oil; 1 tsp dried thyme; 2 tbsp water; 1/2 tsp Worcestershire sauce

Instructions

Prep 20 min · Cook 30 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. In a small bowl, soak the panko in two-thirds of the water for 5 minutes. Finely grate enough of the zucchini to make 1/4 cup, squeeze it lightly to remove excess water, and set aside.
In a mixing bowl, combine the ground beef, soaked panko, grated zucchini, egg white, half the tomato paste, garlic powder, onion powder, a quarter of the thyme, and half the salt and pepper. Mix gently until just combined. Shape into a loaf about 1 1/2 inches thick, roughly 5 by 3 inches.
Toss the carrots with the olive oil, half the remaining thyme, and half the remaining salt and pepper. Arrange the carrots and the meatloaf on the prepared baking sheet. In the small bowl, stir the remaining tomato paste with the remaining water and the Worcestershire sauce. Spread this glaze over the top of the loaf. Roast for 10 minutes.
Toss the zucchini half-moons with the remaining salt, pepper, and thyme. Add them to the baking sheet in a single layer. Roast for 20 to 25 minutes until the vegetables are tender and the meatloaf is cooked through. Remove from the oven and rest for 5 minutes before serving. Done when opaque in the center, 160°F.

Nutrition

Ingredients

Instructions

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