RECIPE: Roasted Vegetables and Barbecue Meat Loaf

Now that Fall is here, I love baking dinner in the oven. The yummy scents just smell like Fall and the oven warms our little house perfectly. Last night we made a favorite Comfort Meal: Roasted Vegetables and Meatloaf. I know what you're thinking....Meatloaf? But I found this recipe in Cooking Light magazine a few years ago and have been using it ever since. It's simple, low-fat, and delicious.

COOKING LIGHT BARBECUE MEATLOAF
1 1/2 pounds ground beef, extra lean (raw)
1/2 cup finely ground dry breadcrumbs (storebought, non-seasoned)
1/2 an onion grated
1/3 cup barbecue sauce, divided
1 Tbl regular mustard
1 1/2 tsp chili powder
1/2 tsp salt
1/2 pepper
2 large egg whites

Preheat oven to 350.
Combine the beef, breadcrumbs, 1 Tablespoon of the barbecue sauce, and remaining ingredients. Place meat into a loaf pan, coated with cooking spray. Spread remaining barbecue sauce over the top of the meat loaf.
Bake at 350 for 55 min-1 hour. Let stand 10 minutes and serve with roasted vegetables (below).

ROASTED VEGETABLES
This is a very easy side dish to prepare. The only trick is that it takes an hour to bake, so plan accordingly.

Line a baking sheet with foil so that it's completely covered. Spray the foil with cooking spray.
Pick some of your favorite vegetables (shown above).
My usual suspects are: potatoes and carrots.
Other delicious veggies are: Parsnips (if you've never tried them, it's a must. They look like white carrots. Delish), Zucchini, Yellow Squash, Sweet Potatoes, Butternut Squash, Red Peppers, and more.
Peel and cut your veggies into chunks. Don't make them too small, as they will shrink a bit while baking. Place all chopped vegetables in a bag, drizzle with oil (canola or olive) and shake the bag around till all vegetables are coated. Dump veggies onto prepared baking sheet and season liberally with salt and pepper. Make sure your veggies aren't too crowded on the pan. If necessary, use two pans (and still bake them in the same oven together).
Place in a 400 degree oven and bake for 1 hour, stirring them at the 1/2 hour mark, so they bake evenly. Serve with ketchup (for the potatoes) or simply plain.

NOTES:
* If using delicate vegetables such as Zucchini, Yellow Squash, and Peppers add them in at the 30 minute mark so they don't get over-cooked.
* You may also try adding a little rice vinegar and maple syrup to the bag with the oil and vegetables. This gives them a fun sour/sweet bite.