Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *VEGETABLES*
  2        tablespoons  olive oil
  2             cloves  garlic -- minced
     3/4      teaspoon  dried thyme leaves
     1/2      teaspoon  salt -- optional
     1/4      teaspoon  black pepper
  1 1/2         pounds  medium red potatoes -- quartered
  1              pound  carrots -- cut diagonally into
                        3/4 inch pieces
  1              small  yellow onion -- cut lengthwise
                        into 1/2 inch wedges
                        *MEATLOAF*
  1 1/2         pounds  lean ground beef
     3/4           cup  quaker oats -- quick or old fashion
                        uncooked
     3/4           cup  finely chopped onion
     1/2           cup  chili sauce or catsup
  1                     egg -- lightly beaten
  1         tablespoon  worcestershire sauce
  2             cloves  garlic -- minced
  1           teaspoon  dried thyme leaves
     3/4      teaspoon  black pepper
     1/2      teaspoon  salt -- optional

Preparation:

Hat oven to 350 degrees F. In large bowl, blend oil, garlic, thyme, salt and pepper. Add vegetables; toss to coat. Transfer to 15 x 10 inch felly roll pan, spreading evenly; set aside. In same bowl, combine all meatloaf ingredients; mix lightly but thoroughly. Shape into 8 x 4 inch loaf on rack of broiler pan. Place meatloaf on upper oven rack; place vegetables on rack below. Bake 50 to 55 minutes or until thermometer inserted in center of meatloaf registers 160 degrees F and vegetables are tender. Brush meatloaf with additional chili sauce during last 10 minutes of baking, if desired. 6 servings.

Nutritional Information:

400 Calories (kcal); 29g Total Fat; (65% calories from fat); 22g Protein; 12g Carbohydrate; 116mg Cholesterol; 493mg Sodium