What you'll be getting:

Bacon Wrapped Meatloaf with 

Potatoes and Veggies

Per Serving

5 oz ground beef (w/ onions, salt, and pepper) meatloaf wrapped in 2 pieces of bacon 

125 g potatoes (par-boiled, tossed in oil, salt, pepper, and nutritional yeast) 

100 g veggies (green beans and carrots tossed in oil, salt, and pepper) 

 

Equipment needed: 1 lined sheet pan. 

Preheat your oven to 425. 

Place everything on the sheet pan (for 4 servings you may want to use 2 sheet pans just so the veggies roast instead of steam.)

After 10 minutes, flip the meatloaf over and return to the oven. Cook for another 10 minutes and then remove from the oven. 

When the oven reaches 425, place the sheet pan in the oven and set a timer for 20 minutes. 

If you'd like the bacon a bit crispier you can pan fry it for a minute after it comes out of the oven. Let the meatloaf rest for a minute or two and then slice it and plate up. The onions that are in the meatloaf are large enough to be picked out if you, or your children, don't like onions. From start to finish this dinner takes under 25 minutes. Enjoy.  

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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