One-Pan Meatloaf with Potatoes and Brussels Sprouts

Name: One-Pan Meatloaf with Potatoes and Brussels Sprouts
Total time: 90 min
Yield: 4
Cuisine: American
Ingredients: 35 pieces Saltine Cracker (35 square saltines); 2 oz Parmesan Cheese (2 ounces Parmesan cheese, grated (1 cup)); 2 pieces Egg (2 large eggs); ¼ cup Whole Milk (1/4 cup milk); ¼ cup Soy Sauce (1/4 cup soy sauce); 1 ½ tbsp Thyme (1 1/2 tablespoons minced fresh thyme); 1 ½ tsp Granulated Garlic (1 1/2 teaspoons granulated garlic); ¼ tsp Red Pepper Flakes (1/4 teaspoon red pepper flakes); 0 pieces Table Salt (Salt and pepper); 2 lb Ground Beef (2 pounds 85 percent lean ground beef); ½ cup Ketchup (1/2 cup ketchup); 1 lb Red Potato (1 pound small red potatoes, unpeeled, halved); 1 lb Brussels Sprouts (1 pound brussels sprouts, trimmed and halved); 3 tbsp Extra Virgin Olive Oil (3 tablespoons extra-virgin olive oil); 1 tbsp Parsley (1 tablespoon chopped fresh parsley); ½ tsp Lemon (1/2 teaspoon grated lemon zest)

A one-pan American-style meatloaf made with saltine crackers, Parmesan, and soy sauce, baked with red potatoes and Brussels sprouts at 400°F.

90 minAmerican

Servings4

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Halal

Ingredients

For 4 servings

Saltine Cracker35 pieces · 35 square saltines
Parmesan Cheese2 oz · 2 ounces Parmesan cheese, grated (1 cup)
Egg2 pieces · 2 large eggs
Whole Milk¼ cup · 1/4 cup milk
Soy Sauce¼ cup · 1/4 cup soy sauce
Thyme1 ½ tbsp · 1 1/2 tablespoons minced fresh thyme
Granulated Garlic1 ½ tsp · 1 1/2 teaspoons granulated garlic
Red Pepper Flakes¼ tsp · 1/4 teaspoon red pepper flakes
Table Salt0 pieces · Salt and pepper
Ground Beef2 lb · 2 pounds 85 percent lean ground beef
Ketchup½ cup · 1/2 cup ketchup
Red Potato1 lb · 1 pound small red potatoes, unpeeled, halved
Brussels Sprouts1 lb · 1 pound brussels sprouts, trimmed and halved
Extra Virgin Olive Oil3 tbsp · 3 tablespoons extra-virgin olive oil
Parsley1 tbsp · 1 tablespoon chopped fresh parsley
Lemon½ tsp · 1/2 teaspoon grated lemon zest

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Steps

1Adjust oven rack to lower-middle position and heat oven to 400 degrees. Spray rimmed baking sheet with vegetable oil spray.
2Transfer saltines to large zipper-lock bag, seal bag, and crush fine with rolling pin. Combine Parmesan, eggs, milk, soy sauce, thyme, granulated garlic, pepper flakes, ¼ teaspoon salt, ¼ teaspoon pepper, and saltine crumbs in large bowl. Mix until all crumbs are moistened and mixture forms paste. Add beef and mix with your hands to thoroughly combine.
3Transfer meatloaf mixture to center of prepared sheet. Using your wet hands, shape into 9 by 5-inch rectangle; top should be flat and meatloaf should be an even 1½ inches thick. Brush top and sides of meatloaf with ketchup.
4Toss potatoes, Brussels sprouts, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Place potatoes and Brussels sprouts on sheet, cut side down, around meatloaf. Bake until meatloaf registers 160 degrees and vegetables are tender and browned on bottoms, 40 to 45 minutes.
5Remove sheet from oven. Transfer meatloaf to cutting board; let rest for 10 minutes. Stir parsley, lemon zest, and remaining 1 tablespoon oil in medium bowl until combined. Transfer vegetables to parsley mixture and toss until evenly coated. Slice meatloaf and serve with vegetables.