Toaster-Oven Glazed Meatloaf with Root Vegetables
By America's Test KitchenPublished on January 18, 2022
Time
1¼ hours
Yield
Serves 2
Ingredients
10 square saltines ¼ cup grated Parmesan cheese 1 large egg 2 tablespoons water 2 teaspoons soy sauce ¾ teaspoon minced fresh thyme or ⅛ teaspoon dried½ teaspoon garlic powder ½ teaspoon pepper, divided12 ounces 85 percent lean ground beef 3 tablespoons ketchup 3 carrots, peeled and cut into 2½-inch lengths, halved or quartered lengthwise to create ½-inch-diameter pieces 6 ounces turnips, peeled and cut into 1-inch pieces¼ teaspoon table salt 2 teaspoons extra-virgin olive oil 2 teaspoons minced fresh chives
Before You Begin
To brighten the vegetables’ deep roasted flavor, we gave them a sprinkle of chives just before serving. Parsnips can be substitute for the turnips.
Instructions
- Adjust toaster oven rack to lowest position and heat oven to 400 degrees. Line small rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
- Transfer saltines to 1-gallon zipper-lock bag, seal bag, and crush fine with rolling pin. Combine saltine crumbs, Parmesan, egg, water, soy sauce, thyme, garlic powder, and ¼ teaspoon pepper in large bowl. Mix until all crumbs are moistened and mixture forms paste. Add beef and mix with your hands to thoroughly combine.
- Transfer meatloaf mixture to center of prepared sheet. Using your wet hands, shape into 7 by 3½-inch rectangle; top should be flat and meatloaf should be an even ½ inches thick. Brush top and sides of meatloaf with ketchup.
- Toss carrots, turnips, salt, oil, and remaining ¼ teaspoon pepper together in bowl. Place vegetables cut sides down on sheet around meatloaf. Bake until meatloaf registers 160 degrees, 25 to 30 minutes, rotating sheet halfway through baking.
- Remove sheet from oven. Using 2 spatulas, transfer meatloaf to cutting board. Tent with foil and let rest while vegetables finish baking. Return vegetables to oven and continue to bake until tender and beginning to brown, 5 to 10 minutes. Slice meatloaf, sprinkle vegetables with chives, and serve.
Time
1¼ hoursYield
Serves 2Ingredients
10 square saltines
¼ cup grated Parmesan cheese
1 large egg
2 tablespoons water
2 teaspoons soy sauce
¾ teaspoon minced fresh thyme or ⅛ teaspoon dried
½ teaspoon garlic powder
½ teaspoon pepper, divided
12 ounces 85 percent lean ground beef
3 tablespoons ketchup
3 carrots, peeled and cut into 2½-inch lengths, halved or quartered lengthwise to create ½-inch-diameter pieces
6 ounces turnips, peeled and cut into 1-inch pieces
¼ teaspoon table salt
2 teaspoons extra-virgin olive oil
2 teaspoons minced fresh chives
Ingredients
10 square saltines
¼ cup grated Parmesan cheese
1 large egg
2 tablespoons water
2 teaspoons soy sauce
¾ teaspoon minced fresh thyme or ⅛ teaspoon dried
½ teaspoon garlic powder
½ teaspoon pepper, divided
12 ounces 85 percent lean ground beef
3 tablespoons ketchup
3 carrots, peeled and cut into 2½-inch lengths, halved or quartered lengthwise to create ½-inch-diameter pieces
6 ounces turnips, peeled and cut into 1-inch pieces
¼ teaspoon table salt
2 teaspoons extra-virgin olive oil
2 teaspoons minced fresh chives
Ingredients
10 square saltines
¼ cup grated Parmesan cheese
1 large egg
2 tablespoons water
2 teaspoons soy sauce
¾ teaspoon minced fresh thyme or ⅛ teaspoon dried
½ teaspoon garlic powder
½ teaspoon pepper, divided
12 ounces 85 percent lean ground beef
3 tablespoons ketchup
3 carrots, peeled and cut into 2½-inch lengths, halved or quartered lengthwise to create ½-inch-diameter pieces
6 ounces turnips, peeled and cut into 1-inch pieces
¼ teaspoon table salt
2 teaspoons extra-virgin olive oil
2 teaspoons minced fresh chives
Why This Recipe Works
For a mostly hands-off one-pan meal of meatloaf and roasted vegetables, we started by choosing straightforward meatloaf ingredients that didn’t require precooking (such as mushrooms or onions). A panade of crushed saltines, egg, and water kept the ground beef moist in the oven while soy sauce and Parmesan cheese added savory depth. The addition of fresh thyme and garlic powder added pep while the egg held the meatloaf together. Finally, a coating of ketchup contributed a sweet and tangy glaze that nicely complemented the meat. Hearty carrots and a turnip were the perfect vegetables to roast alongside the meatloaf because they only got better the longer they cooked. In the 400-degree toaster oven, they became creamy inside and golden brown and slightly caramelized.
Before You Begin
To brighten the vegetables’ deep roasted flavor, we gave them a sprinkle of chives just before serving. Parsnips can be substitute for the turnips.
Instructions
- Adjust toaster oven rack to lowest position and heat oven to 400 degrees. Line small rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
- Transfer saltines to 1-gallon zipper-lock bag, seal bag, and crush fine with rolling pin. Combine saltine crumbs, Parmesan, egg, water, soy sauce, thyme, garlic powder, and ¼ teaspoon pepper in large bowl. Mix until all crumbs are moistened and mixture forms paste. Add beef and mix with your hands to thoroughly combine.
- Transfer meatloaf mixture to center of prepared sheet. Using your wet hands, shape into 7 by 3½-inch rectangle; top should be flat and meatloaf should be an even ½ inches thick. Brush top and sides of meatloaf with ketchup.
- Toss carrots, turnips, salt, oil, and remaining ¼ teaspoon pepper together in bowl. Place vegetables cut sides down on sheet around meatloaf. Bake until meatloaf registers 160 degrees, 25 to 30 minutes, rotating sheet halfway through baking.
- Remove sheet from oven. Using 2 spatulas, transfer meatloaf to cutting board. Tent with foil and let rest while vegetables finish baking. Return vegetables to oven and continue to bake until tender and beginning to brown, 5 to 10 minutes. Slice meatloaf, sprinkle vegetables with chives, and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments