AuthorKathleen GloverCategoryBeef, Main MealsSometimes you just want a classic "Meat and Potatoes" meal. These BBQ meatloaves are paired with roasted vegetables on the side are here to curb that craving. By pre-boiling the vegetables, they can spend the whole time in the oven developing a gorgeous caramelized flavor from roasting. This recipe uses BBQ sauce as the meatloaf topping but if you grew up with a ketchup topping on your meatloaf feel free to swap with that instead.
Preheat the oven to 400 F.
In a medium bowl combine the ground beef, egg, bread crumbs, 1 tbsp of the BBQ sauce, the smoked paprika, garlic powder, black onion powder, pepper, and seasoning salt. Work the ingredients together with your hands or a fork until they are well combined. Divide the meatloaf mixture in two large or four small loaves and shape each into a flattened oval.
Place the shaped meatloaves in the centre of an oiled larger baking sheet and then spread 1 tbsp of BBQ sauce over each loaf. Put the baking sheet in the preheated oven and roast for 15-20 minutes.
While the loaves are baking, put vegetables in boiling water in the following order:
First, the carrots. Then after 2-3 minutes, add the potatoes. Then after 2-3 minutes, add the frozen broccoli florets. Cook for another 2-3 minutes and remove the vegetables from the heat. Drain thoroughly.
Take out the baking sheet after the 15-20 minutes and place the potatoes and broccoli florets on the side of baking sheet. Sprinkle salt over the potatoes and then season the broccoli florets with a pinch of salt and pepper. Put the baking sheet back in the oven and roast the vegetables and meatloaves for additional 10 minutes.
Remove the baking sheet from the oven, plate the meatloaves and vegetables, add carrots, and serve immediately.
Ingredients
Directions
Preheat the oven to 400 F.
In a medium bowl combine the ground beef, egg, bread crumbs, 1 tbsp of the BBQ sauce, the smoked paprika, garlic powder, black onion powder, pepper, and seasoning salt. Work the ingredients together with your hands or a fork until they are well combined. Divide the meatloaf mixture in two large or four small loaves and shape each into a flattened oval.
Place the shaped meatloaves in the centre of an oiled larger baking sheet and then spread 1 tbsp of BBQ sauce over each loaf. Put the baking sheet in the preheated oven and roast for 15-20 minutes.
While the loaves are baking, put vegetables in boiling water in the following order:
First, the carrots. Then after 2-3 minutes, add the potatoes. Then after 2-3 minutes, add the frozen broccoli florets. Cook for another 2-3 minutes and remove the vegetables from the heat. Drain thoroughly.
Take out the baking sheet after the 15-20 minutes and place the potatoes and broccoli florets on the side of baking sheet. Sprinkle salt over the potatoes and then season the broccoli florets with a pinch of salt and pepper. Put the baking sheet back in the oven and roast the vegetables and meatloaves for additional 10 minutes.
Remove the baking sheet from the oven, plate the meatloaves and vegetables, add carrots, and serve immediately.