Minutes Prep time: 30
Minutes Total time: 50
Servings: 4
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
4 slices bacon, chopped
1 pound baby potatoes, halved
1-1/4 teaspoons salt, divided
1/4 teaspoon ground black pepper, divided
1 pound fresh Brussels sprouts, trimmed
2 tablespoons firmly packed light brown sugar, divided
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup panko bread crumbs
1 egg
2 tablespoons Worcestershire sauce
1 pound ground beef (90% lean)
1/3 cup Hunt's® Tomato Ketchup
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 81 mg | 8% |
| Carbohydrate | 53 g | 18% |
| Cholesterol | 126 mg | 42% |
| Total Fat | 15 g | 23% |
| Iron | 5 mg | 27% |
| Calories | 474 kcal | 24% |
| Sodium | 1347 mg | 56% |
| Protein | 33 g | 65% |
| Saturated Fat | 5 g | 27% |
| Sugars | 17 g | 2% |
| Vitamin C | 84 mg | 140% |
Preheat oven to 400°F. Spray 11x17-inch rimmed baking sheet with cooking spray. Cook bacon in large skillet over medium heat until crispy, about 8 minutes. Remove bacon from pan using a slotted spoon and drain on a paper towel lined plate. Reserve rendered bacon fat.
Place potatoes in large bowl with 2 teaspoons reserved bacon fat, 1/2 teaspoon salt and 1/8 teaspoon pepper; toss until well combined. Pour onto baking sheet and bake 15 minutes.
Meanwhile, return skillet to medium heat. Add onion and bell pepper and saute until tender, about 3 minutes. Place onion and pepper in large bowl with cooked bacon, bread crumbs, egg, Worcestershire sauce, 1/2 teaspoon salt and remaining 1/8 teaspoon black pepper; mix until well blended. Add ground beef and mix until just combined.
Toss Brussels sprouts with 2 teaspoons bacon fat and 1 tablespoon brown sugar in a medium bowl. Remove potatoes from oven and move to one side of the pan. Form meat mixture into a loaf in the middle of the pan and pour Brussels sprouts in an even layer on remaining third of the pan. Bake 20 minutes.
Stir together ketchup and remaining 1 tablespoon brown sugar in small bowl. Pour over meatloaf. Continue baking 10 minutes, until meatloaf is firm (160°F) and vegetables are browned. Slice meatloaf and serve.
If Brussels sprouts are larger than 1-inch in diameter, cut them in half before roasting.
Meatloaf Sheet Pan Dinner
