Ingredients:

  • 2 lbs (900g) ground beef (80/20 blend recommended)
  • 1 cup (120g) breadcrumbs, plain
  • 1 medium onion, finely diced (about ½ cup or 75g)
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • ¼ cup (60ml) milk
  • ¼ cup (60ml) Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup (60ml) Worcestershire sauce
  • 2 tbsp ketchup
  • 1 tbsp brown sugar
  • 1 tsp Dijon mustard
  • 1 lb (450g) carrots, peeled and chopped into 1-inch pieces
  • 1 lb (450g) parsnips, peeled and chopped into 1-inch pieces
  • 1 lb (450g) potatoes (such as Yukon Gold or Russet), peeled and chopped into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Toss root vegetables with olive oil, Worcestershire sauce, salt, and pepper. Spread in a single layer on a baking sheet.
  2. In a large bowl, combine ground beef, breadcrumbs, onion, garlic, egg, milk, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper. Mix gently but thoroughly with your hands until just combined (avoid overmixing).
  3. Press the meat mixture into the loaf pan, ensuring it is evenly distributed.
  4. In a small saucepan (or bowl), combine Worcestershire sauce, ketchup, brown sugar, and Dijon mustard. Heat gently on low heat (or microwave for 30 seconds), stirring until the sugar is dissolved.
  5. Bake the meatloaf and the vegetables simultaneously in the preheated oven.
  6. After 45 minutes, remove the meatloaf from the oven and brush generously with the glaze. Return the meatloaf and vegetables to the oven.
  7. Bake for an additional 30 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C). The vegetables should be tender and lightly browned.
  8. Let the meatloaf rest for 10 minutes before slicing and serving with the roasted root vegetables.