Glazed Meatloaf with Potatoes and Brussels Sprouts

1lb Brussel Sprout swapped with glazed carrots

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to lower middle position and heat oven to 400°. Spray rimmed baking sheet with vegetable oil spray.

Step 2

Transfer saltines to 1 gallon zipper-lock bag, seal bag, and crush fine with rolling pin. Combined parmesan, Eggs, milk, soy sauce, Thyme, Granulated garlic, pepper flakes, quarter teaspoon salt, Quarter teaspoon Pepper and saltine crumbs and large bowl. Mix until all crumbs are moistened and mixture forms Paste. add beef and mix with your hands to thoroughly combine.

Step 3

Transfer 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 even at 1 1/2 inches thick. Brush top and sides of meatloaf with ketchup.

Step 4

Toss potatoes, Brussels sprouts, 2 tablespoons oil, Remaining half teaspoon salt and remaining quarter teaspoon pepper together in bowl. place vegetables Cut side down on sheet Around meatloaf. Bake until meatloaf registers 160° And vegetables are tender and browned on bottoms, 40 to 45 minutes. Rotating sheet halfway through baking.

Step 5

Remove sheet from oven. Transfer meatloaf to cutting board; Let rest for 10 minutes. Stir parsley, Lemon zest and remaining one tablespoon oil in medium bowl until combined. Transfer vegetables to parsley mixture and toss until evenly coated. Slice meatloaf and Serve with vegetables.