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Meatloaf with Roasted Vegetables

Name: Meatloaf with Roasted Vegetables
Prep time: 00:15
Cook time: 1:
Total time: 1:15
Yield: 6
Ingredients: 1 pkg Knorr® Recipe Onion Soup Mix; 1.5 lbs Ground Beef; 0.75 cup Panko breadcrumbs; 2 Egg; 2 med Zucchini; 0.3 cup Ketchup; 3.5 cups Carrot; 4 tsp Vegetable Oil

1-hour 15-Minute recipe Serves 6

This hearty meatloaf recipe uses onion soup mix for a quick boost of flavour, and grated zucchini for a sneaky injection of extra vegetables. Cook with remaining zucchini and some carrots (thickly cut, to prevent mushiness) for an all-in-one roast dinner.

1-hour 15-Minute recipe Serves 6

Ingredients

Zucchini, divided

750 g

Ground beef

3/4 cup

Panko breadcrumbs

Eggs, lightly beaten

1/3 cup

Ketchup

1 28-g pkg

Onion soup mix

Carrots, sliced

4 tsp

Vegetable oil

Directions

Prep: 15-minute | Cook: 1-hour

1
Position rack in centre of oven, then preheat to 350°F. Line a large rimmed baking sheet with foil.
2
Grate 1 zucchini into a large bowl. Add ground beef, breadcrumbs, eggs, ketchup and half of the onion soup mix. Mix well to combine. Form into a loaf on prepared sheet.
3
Slice remaining zucchini into rounds. Place zucchini rounds, carrots, oil and remaining half of the onion soup mix on baking sheet around meatloaf, and toss to coat.
4
Bake, stirring vegetables halfway, until an instant-read thermometer inserted into centre of meatloaf reads 160°F, about 1 hour. Let stand 10 minutes before slicing to serve.

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Meatloaf with Roasted Vegetables

Ingredients

Directions

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