One-Pan Meatloaf with Potatoes and Brussels Sprouts

• servings: Serves 4

Ingredients

35 square saltines

2 ounces Parmesan cheese, grated (1 cup)

2 large eggs

¼ cup milk

¼ cup soy sauce

1 ½ tablespoons minced fresh thyme

1 ½ teaspoons granulated garlic

¼ teaspoon red pepper flakes

Salt and pepper

2 pounds 85 percent lean ground beef

½ cup ketchup

1 pound small red potatoes, unpeeled, halved

1 pound brussels sprouts, trimmed and halved

3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh parsley

½ teaspoon grated lemon zest

Directions

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

Transfer saltines to large zipper-lock bag, seal bag, and crush fine with rolling pin. Combine Parmesan, eggs, milk, soy sauce, thyme, granulated garlic, pepper flakes, ¼ teaspoon salt, ¼ teaspoon pepper, and saltine crumbs 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 9 by 5-inch rectangle; top should be flat and meatloaf should be an even 1½ inches thick. Brush top and sides of meatloaf with ketchup.

Toss potatoes, Brussels sprouts, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Place potatoes and Brussels sprouts on sheet, cut side down, around meatloaf. Bake until meatloaf registers 160 degrees and vegetables are tender and browned on bottoms, 40 to 45 minutes.

Remove sheet from oven. Transfer meatloaf to cutting board; let rest for 10 minutes. Stir parsley, lemon zest, and remaining 1 tablespoon oil in medium bowl until combined. Transfer vegetables to parsley mixture and toss until evenly coated. Slice meatloaf and serve with vegetables.