2 ratings

Italian Herb Meatloaf With Roasted Vegetables

The essence of comfort food
Italian Herb Meat Loaf With Roasted Vegetables
Courtesy of McCormick

Vegetables are roasted alongside the meatloaf in this meal-in-one recipe. Italian seasoning adds delicious flavor — it's a classic combination of aromatic herbs such as thyme, oregano and basil.

Recipe courtesy of McCormick

Ready in
1 h and 15 m
15 m
(prepare time)
1 h
(cook time)
Calories Per Serving


  • 1 Tablespoon butter
  • 1/2 Cup finely chopped onion
  • 4 Teaspoons Lawry's® Seasoned Salt
  • 2 Teaspoons McCormick® Perfect Pinch® Italian Seasoning
  • 1/2 Teaspoon McCormick® Ground Pepper Black
  • 2 slices white bread, crumbled
  • 1/2 Cup milk
  • 2 Pounds ground beef
  • 2 eggs, beaten
  • 2 Cups baby carrots
  • 2 Cups onion wedges
  • 2 Cups red potato wedges
  • 2 Tablespoons oil


Preheat oven to 375°F.

Melt butter in small skillet on medium heat.

Add onion; cook and stir 3 minutes or until softened.

Cool slightly.

Mix seasonings in small bowl.

Reserve 1 tablespoon seasoning mixture for vegetables.

Mix bread and milk in large bowl.

Add ground beef, cooked onion, eggs and remaining seasoning mixture.

Shape into a loaf on foil-lined 15x10x1-inch baking pan.

Toss vegetables with oil in large bowl.

Add reserved seasoning mixture; toss again.

Place vegetables around meat loaf.

Bake 55 to 60 minutes or until meatloaf is cooked through and vegetables are tender.

Let stand 10 minutes before serving.