Meat Loaf with
Roasted Vegetables

6 servings

• 4 slices bread, crusts trimmed,
    torn into bite-sized pieces
• 4 egg whites
• 3 Tablespoons Worcestershire sauce
• 1 cup chopped onion
• 1/3 cup catsup
• 1 Tablespoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 pounds extra lean ground beef
• 1 Tablespoon catsup
• 1 14 oz. can fat-free beef broth / boullion
• 1 Tablespoon Worcestershire sauce
• 1 large sweet potato, peeled, halved then
     quartered lengthwise
• 2 russet potatoes, peeled, quartered lengthwise
• 4 large carrots, peeled, halved lengthwise

Preheat oven to 375°.

Mash bread, egg whites and 3 Tablespoons Worcestershire sauce in a large bowl until it is a smooth paste. Mix in onion, 1/3 cup catsup, garlic powder, salt & pepper. Add in beef and mix thoroughly. Put mixture into a 13x9x2-inch nonstick baking pan, shaping into a 8x4-inch loaf. Spread 1 Tablespoon catsup over loaf.

Pour broth and 1 Tablespoon Worchestershire sauce into pan around loaf. Arrange vegetables around the loaf. Cover pan with foil and bake 45 minutes. Uncover pan and bake until vegetables are tender and meat is done; about 35 minutes. Using large spatula, transfer meat loaf to platter. Surround with vegetables; spoon some pan juices over all

Bon appetit!