Homestyle Meatloaf with Roasted Vegetables & Cheese Sauce
Spice up your Meatloaf with some roasted vegetables that's easy on the budget!
Equipment
- Large Bowl
- Large Baking Sheet
- Saucepan
- Cutting Board
- Large Chopping Knife
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) each, Worcestershire sauce and Dijon mustard
- GLAZE:
- 1/3 cup (175 mL) ketchup
- 4 tsp (20 mL) each, brown sugar and 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
- 2/4 cup (175 mL) coarsely grated aged Canadian Cheddar
- Chopped parsley (optional)
Instructions
1. Meatloaf: Preheat oven to 375⁰F (190⁰C). In a large bowl, place milk, eggs, and bread crumbs. Whisk. Let stand 5 min.
2. Stir in beef and remaining ingredients; press into a lightly buttered 9x5-inch (2 L) loaf pan.
3. Glaze: Stir ingredients together and spoon evenly over meatloaf. Bake meatloaf about 1 hour.
4. 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.
5. Cheese Sauce: Meanwhile, in a saucepan, melt butter over medium heat. Whisk in flour then salt. Gradually add milk, stirring constatnly 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.
6. Remove meatloaf from pan to a cutting board. Serve sliced with vegetables and cheese sauce. Sprinkly with chopped parsley.
Cooking Tip: To make fresh bread crumbs, whirl bread in a food processor. Extra can be frozen.