Sheet-Pan Meatloaf with Potatoes and Carrots

• 700 g Mixed baby potatoes
• 400 g Carrot
• 2 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 80 ml Whole milk
• 80 g Breadcrumbs
• 1 medium Yellow onion
• 2 cloves Garlic
• 1 Egg
• 600 g Minced beef
• 120 ml Ketchup
• 2 tbsp Worcestershire sauce

1. Heat the oven to 200°C (390°F). Halve any larger potatoes so they cook evenly, and cut the carrots into chunky batons. Tip both onto a baking tray, drizzle with the olive oil, then season with 1 tsp fine sea salt and 1/2 tsp black pepper.
2. Roast the vegetables for 15 minutes to give them a head start. Meanwhile, pour the whole milk over the breadcrumbs in a mixing bowl and leave to soak. Grate the onion and finely grate the garlic into the bowl.
3. Add the egg, minced beef, 1 tsp fine sea salt, and 1/2 tsp black pepper to the bowl. Mix gently until just combined, then shape into a neat loaf about 20 cm long. Push the vegetables to the sides of the tray and set the meatloaf in the centre.
4. Stir the ketchup and Worcestershire sauce together, then spread it over the top and sides of the meatloaf. Return the tray to the oven and bake for 35 to 40 minutes, until the glaze is sticky and the meatloaf is cooked through. The potatoes should be tender and the carrots lightly caramelised.
5. Rest the meatloaf on the tray for 5 minutes so it slices cleanly. Slice and serve with the roasted potatoes and carrots, spooning any tray juices over the top.

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