EASY SHEET PAN MEATLOAF AND POTATOES by CK
1-1/2 pounds Ground Beef (93% or leaner)
1 can (8 ounces) tomato sauce, divided
1 cup dry bread crumbs
1 small onion, finely chopped
1 egg
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds red potatoes, cut into 3/4 inch cubes
1/2 teaspoon garlic salt
1/2 teaspoon pepper
Topping:
1 tablespoon packed brown sugar
1 teaspoon dry mustard
Heat oven to 400°F. Reserve 1/4 cup of tomato sauce; set aside.
Combine Ground Beef, remaining tomato sauce, bread crumbs, onion,
egg, Worcestershire sauce, thyme, salt and pepper in large bowl; mixing lightly but
thoroughly.
Shape beef mixture into 8 x 4 x 2-inch loaf on parchment-lined rimmed sheet pan.
VEGETABLES:
Toss potatoes with nonstick cooking spray, garlic salt and pepper. Spread potatoes
evenly around the meatloaf on the sheet pan.
Place sheet pan on the center rack of oven, bake in preheated 400°F oven for 40
minutes. Meanwhile, combine reserved tomato sauce with brown sugar and dry
mustard. Spread sauce evenly over top of the meatloaf, stir potatoes, and continue
cooking another 20 minutes or until instant-read thermometer inserted into center of
meatloaf registers 160°F.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.
Remove meatloaf and let stand 10 minutes before slicing. Test potatoes for
doneness and return to oven if needed while meatloaf rests. Cut meatloaf into slices.
Serve with potatoes.
Four-Pepper Meatloaf Variation: Prepare meatloaf as above, adding 1/3 cup finely
chopped green bell pepper, 1/4 teaspoon ground red pepper and 1/4 teaspoon
ground white pepper to Ground Beef mixture.
Picadillo-Style Meatloaf Variation: Prepare meatloaf as above, omitting thyme and
adding 1/3 cup finely chopped green bell pepper, 1/4 cup raisins, 1 teaspoon ground
cumin and 1/2 teaspoon dried oregano leaves to Ground Beef mixture.

Grilled Vegetable Platter by gkt
¼ c. olive oil
2 Tbsp. honey
4 tsp. balsamic vinegar
1 tsp. dried oregano
½ tsp. garlic powder
1/8 tsp. pepper
Dash salt
1 lb. fresh asparagus, trimmed
3 small carrots, cut in half lengthwise
1 large sweet red pepper, cut into 1-inch strips
1 medium yellow summer squash, cut into ½-inch slices
1 medium red onion, cut into wedges
In a small bowl, whisk the first seven ingredients. Place 3 Tbsp. marinade
in a large resealable plastic bag. Add vegetables; seal bag and turn to coat.
Marinate 1 ½ hours at room temperature.
Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables,
covered, over medium heat 8-12 minutes or until crisp-tender, turning occasionally.
Place vegetables on a large serving plate. Drizzle with remaining marinade.
(If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom
of the pan with a meat fork to allow liquid to drain.)