Homestyle Meatloaf with Roasted Vegetables & Cheese Sauce
This recipe is taken from the 2017 Milk Calendar. Meatloaf isn’t fancy – but with roasted vegetables and a spicy kick, this updated dish is a tasty, easy-on-the-budget dinner.
- Prep: 30 min
- Cooking: 1 h 5
Ingredients
- Meatloaf
- 3/4 cup (175 mL) milk
- 2 eggs
- 1 cup (250 mL) soft fresh bread crumbs
- 1 1/2 lb (750 g) lean ground beef
- 1 small onion finely chopped
- 1/4 tsp (1 mL) salt
- 1/2 tsp (2 mL) freshly ground pepper
- 1/2 cup (125 mL) chopped fresh parsley
- 2 tbsp (30 mL) Worcestershire sauce
- 2 tbsp (30 mL) Dijon mustard
- Glaze
- 1/3 cup (75 mL) ketchup
- 4 tsp (20 mL) brown sugar
- 4 tsp (20 mL) any style vinegar
- 1/2 tsp (2 mL) hot sauce
- Roasted Vegetables
- 1 small zucchini cut into bite-size chunks
- 1 red pepper cut into wide strips
- 2 tsp (10 mL) melted butter
- 1 tsp (5 mL) dried basil leaves
- 1/4 tsp (1 mL) salt
- Freshly ground pepper
- 1 cup (250 mL) cherry tomatoes halved
- Cheese Sauce
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) milk
- 3/4 cup (175 mL) coarsely grated Canadian aged Cheddar
- Chopped parsley (optional)
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Preparation
Meatloaf
: Preheat oven to 375°F (190°C). In a large bowl, place milk, eggs and bread crumbs. Whisk. Let stand 5 min. Stir in beef and remaining ingredients; press into a lightly buttered 9 x 5-inch (2 L) loaf pan.
Glaze
: Stir ingredients together and spoon evenly over meatloaf. Bake meatloaf about 1 hour. Roasted Vegetables: Place zucchini and red pepper in a large bowl. Toss with butter, basil, salt and pepper; turn onto a large baking sheet. Roast, during the last 30 min of cooking meatloaf. Add tomatoes during last 5 min.
Cheese Sauce
: Meanwhile, in a saucepan, melt butter over medium heat. Whisk in flour then salt. Gradually add milk, stirring constantly until mixture comes to a boil and thickens, about 3 min. Add cheddar; stir until melted. Carefully drain any liquid from meatloaf pan. Let stand 10 min. Remove meatloaf from pan to a cutting board. Serve sliced with vegetables and cheese sauce. Sprinkle with chopped parsley
Tips
To make fresh bread crumbs, whirl bread in a food processor. Extra can be frozen.
Make mini meatloaves so everyone gets their own, either in muffin cups or really tiny loaf pans.
Add hot sauce to the meatloaf and roast your favourite vegetables.
Nutritional information
Per serving| Energy: | 464 Calories |
| Protein: | 35 g |
| Carbohydrate: | 22 g |
| Fat: | 26 g |
| Fibre: | 2 g |
| Sodium: | 751 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 23 % / 257 mg |
| Vitamin B12: | 176 % |
| Zinc: | 83 % |
| Selenium: | 73 % |
| Vitamin C: | 73 % |
