Beef Meatloaf with Roasted Carrots and Potato Wedges with Roasted Carrots and Potato Wedges

Preheat the oven to 180C.

Chop the potato into wedges.

Arrange the potato wedges on a baking tray, drizzle with olive oil and season with salt, pepper and half of the dried thyme.

Place the potatoes in the oven to roast. Cook until softened and easily pierced with a fork.

Peel and chop the carrot into batons.

Remove the tray with the potatoes from the oven. Arrange the carrots alongside the potatoes, drizzle with olive oil and season with salt and pepper. Place the tray bake in the oven.

Peel and finely chop the onion and garlic.

In a frying pan, heat the olive oil over high medium-high heat.

Add the onion and garlic and sautee until softened.

In a bowl, add the beef mince, onion powder, sweet paprika, remaining dried thyme, tomato ketchup and wholegrain mustard.

Add the onion and garlic from the pan, into the bowl with the meat.

Mix together the meat mixture until well combined.

Season the meat mixture with salt and pepper, to taste.

Form the meat mixture into individual meatloaf sizes.

Remove the tray with the vegetables from the oven and arrange the meatloaves among the vegetables.

Place the tray back into the oven and continue to roast until vegetables are tender and the meatloaf has cooked through (25-30 minutes).

Remove the tray from the oven, brush the meatloaf with the black pepper sauce and return to the oven for the last remaining minutes.

When cooked through, distribute the meatloaf, roasted carrot and potatoes among serving plates and serve.