Classic Meat Loaf with Roasted Vegetables

• 4 slices white sandwich bread, crust trimmed, bread torn into bite-sized pieces
• 2 eggs
• 4 tablespoons Worcestershire sauce
• 1 cup chopped onion
• 1/3 cup plus 1 tablespoon ketchup
• 1 tablespoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 1/2 pounds lean ground beef
• 1 14 1/2-ounce can beef broth
• 1 large red-skinned sweet potato (yam), peeled, quartered lengthwise
• 2 russet potatoes, peeled, quartered lengthwise
• 4 carrots, peeled, halved lengthwise

1. Preheat oven to 375F.
2. Mash bread, eggs and 3 tablespoons Worcestershire sauce in large bowl until smooth paste forms.
3. Mix in onion, 1/3 cup ketchup, garlic powder, salt and pepper.
4. Add beef and mix thoroughly.
5. Mound meat mixture in 13x9x2-inch baking pan, shaping into 8x4-inch loaf.
6. Spread remaining 1 tablespoon ketchup over meat loaf.
7. Pour broth and remaining 1 tablespoon Worcestershire sauce into pan around meat loaf.
8. Arrange vegetables around meat loaf.
9. Cover pan with foil.
10. Bake 45 minutes.
11. Uncover; bake until vegetables are tender and meat loaf is cooked through, about 35 minutes.
12. Using spatula, transfer meat loaf to platter.
13. Surround with vegetables; spoon some pan juices over.

white sandwich bread, eggs, worcestershire sauce, onion, ketchup, garlic, salt, ground pepper, lean ground beef, beef broth, redskinned sweet potato, russet potatoes, carrots

Taken from www.epicurious.com/recipes/food/views/classic-meat-loaf-with-roasted-vegetables-1199 (may not work)