A delightful dinner experience wrapped in foil, combining comforting meatloaf flavors with roasted vegetables, offering a streamlined cooking process without sacrificing taste or quality.
Ingredients
Scale:
1 pound ground beef (preferably lean)
1/2 cup breadcrumbs (gluten-free breadcrumbs can be used)
1/4 cup milk (dairy-free alternatives work too)
1 large egg
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon ketchup
1 cup baby carrots, halved if large
1 cup small potatoes, quartered
1 zucchini, sliced into 1/4-inch rounds
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Aluminum foil for packets
Fresh parsley for garnish
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, salt, pepper, and ketchup. Mix well until all ingredients are incorporated evenly.
Divide the meat mixture into four equal portions. Shape each portion into a mini loaf about 4 inches long.
In another bowl, toss the carrots, potatoes, and zucchini with olive oil, thyme, salt, and pepper for a flavorful seasoning blend.
Lay out four large pieces of aluminum foil. Place a portion of the meatloaf in the center of each piece, then distribute the vegetable mixture evenly around the meatloaf.
Fold each foil piece into a packet, ensuring it is sealed well to trap steam and juices.
Place the packets on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C) and the vegetables are tender.
Carefully open the packets, allowing the steam to escape. Garnish with fresh parsley before serving.
