Categories: Meals

Ingredients

• 2 large eggs, lightly beaten
• 1 cup tomato juice
• 3/4 cup quick-cooking oats
• 1/4 cup finely chopped onion
• 1/2 tsp salt
• 1 1/2 lbs. ground beef
• 1/4 cup ketchup
• 3 tbsp. brown sugar
• 1 tsp prepared mustard
• 1/4 tsp ground nutmeg
• 3 large potatoes, peeled and cut into 1/2-inch pieces
• 3 tbsp. olive oil, divided
• 1/2 tsp garlic salt, divided
• 1/4 tsp pepper, divided
• 1 lb. fresh asparagus, trimmed and halved

Directions

1. Preheat oven to 425. In a bowl, combine eggs, tomato juice, oats, onion and salt. Add the beef; mix lightly but thoroughly. Shape into 6 loaves; place in a sheet pan or large shallow roasting pan. Combine the ketchup, brown sugar, mustard and nutmeg; brush over loaves.

2. Combine potatoes with 2 tbsp. oil, 1/4 tsp garlic salt and 1/8 tsp pepper; toss to coat. Add to pan in a single layer. Bake 25 minutes.

3. Combine asparagus with remaining oil, garlic salt and pepper; toss to coat. Add to pan. Bake until cooked through and vegetables are tender, 15-20 minutes. Let stand 5-10 minutes before serving.

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