Ingredients 3 large potatoes, peeled and cut into 1/2-inch pieces3 tablespoons olive oil, divided 1/2 teaspoon garlic salt, divided 1/4 teaspoon pepper, divided 2 large eggs, lightly beaten1 cup tomato juice3/4 cup quick-cooking oats1/4 cup finely chopped onion1/2 teaspoon salt1-1/2 pounds lean ground beef (90% lean)1/4 cup ketchup3 tablespoons brown sugar1 teaspoon prepared mustard1/4 teaspoon ground nutmeg1 pound fresh asparagus, trimmed and halved View Recipe Directions Preheat oven to 425°. In a large bowl, combine eggs, tomato juice, oats, onion and salt. Add beef; mix lightly but thoroughly. Shape into six 4x2-1/2-in. loaves; place on a sheet pan or large shallow roasting pan. Combine ketchup, brown sugar, mustard and nutmeg; brush over loaves. Combine potatoes with 2 tablespoons oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan in a single layer. Bake 25 minutes. Combine asparagus with remaining 1 tablespoon oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan. Bake until a thermometer inserted into meat loaves reads 160° and vegetables are tender, about 15-20 minutes. Let stand 5-10 minutes before serving.
Test Kitchen tip If your weeknights are busy, prep the loaves in the morning so they are ready for the oven in the evening. Nutrition Facts 1 meat loaf with 1-1/4 cups vegetables: 460 calories, 19g fat (5g saturated fat), 133mg cholesterol, 690mg sodium, 45g carbohydrate (13g sugars, 3g fiber), 29g protein. Originally published as Mini Meatloaf Sheet Pan Meal in Simple
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