Title: Classic meat loaf with roasted vegetables
 Categories: None
      Yield: 4 Servings
 
      4 sl White sandwich bread; crust
           -trimmed, bread torn into
           -bite-sized pieces
      2    Eggs
      4 tb Worcestershire sauce
      1 c  Chopped onion
    1/3 c  Plus 1 tablespoon ketchup
      1 tb Garlic powder
    1/2 ts Salt
    1/2 ts Ground pepper
  1 1/2 lb Lean ground beef
      1 cn (14-1/2 oz) beef broth
      1 lg Red-skinned sweet potato;
           -(yam), peeled, quartered
           -lengthwise
      2    Russet potatoes; peeled,
           -quartered lengthwise
      4    Carrots; peeled, halved
           -lengthwise
 
  Preheat oven to 375 degrees F. Mash bread, eggs and 3 T Worcestershire
  sauce in large bowl until smooth paste forms. Mix in onion, 1/3 cup
  ketchup, garlic powder, salt and pepper. Add beef and mix thoroughly.
  Mound meat mixture in 9" x 13" x 2" deep baking pan, shaping into 4"
  x 8" loaf. Spread remaining 1 T ketchup over meat loaf. Pour broth
  and remaining 1 T Worcestershire sauce into pan around meat loaf.
  Arrange vegetables around meat loaf. Cover pan with foil. Bake 45
  minutes. Uncover; bake until vegetables are tender and meat loaf is
  cooked through, about 35 minutes. Using spatula, transfer meat loaf
  to platter. Surround with vegetables; spoon some pan juices over.