Classic American Meatloaf with Roasted Vegetables

Preheat oven to 350°F (175°C).

In a large bowl, combine ground beef, ground pork, bread crumbs, milk, eggs, chopped onion, minced garlic, ketchup (0.5 cup), Worcestershire sauce, dried thyme, salt, and pepper. Mix well with your hands until just combined. Be careful not to overmix.

Shape the meat mixture into a loaf and place it in a lightly greased loaf pan.

In a small bowl, whisk together the remaining ketchup (0.75 cup). This is your glaze

Pour the ketchup glaze evenly over the top of the meatloaf.

Place the loaf pan on the middle rack of the preheated oven and bake for 50 minutes, or until the internal temperature reaches 160°F (71°C).

While the meatloaf is baking, prepare the roasted vegetables. Toss the carrots, potatoes, and broccoli florets with olive oil, garlic powder, salt, and pepper on a baking sheet.

Roast the vegetables in the oven alongside the meatloaf for the last 30 minutes of its cooking time, or until tender and slightly browned. Make sure not to overcrowd the pan.

Once the meatloaf is cooked, let it rest for 10 minutes before slicing and serving. Serve warm with the roasted vegetables.