Prep time: 10 MinCook time: 1 H & 45 MTotal time: 1 H & 55 M
3 lbs. lean ground beef
4 cups binder (I use equal parts cornmeal and crushed crackers, but feel free to use what you like)
2 packages Lipton Onion Soup
1 small onion, diced
8 ozs. shredded cheddar cheese (I prefer sharp)
1 small bottle of bbq sauce (your favorite)
3 lbs baby red potatoes
1 small bag baby carrots
Combine the ground beef, binder, eggs, soup mix and onion until well mixed. Separate the mixture in half and form one half into an oval in the bottom of a roasting pan. Sprinkle the top of the oval with the shredded cheese and cover with the remaining meat mixture, sealing the edges to contain the cheese. Pour bbq sauce over the top of the meatloaf, just to cover.
Wash and cube the baby red potatoes and sprinkle around the meatloaf. All you need to do with the carrots is sprinkle them over the potatoes.
Bake covered at 350 degrees for 1 hour and 15 minutes. Uncover and bake for an additional 25-30 minutes. Let the meatloaf stand for about 10 minutes so that when you cut it it doesn’t separate. The bbq sauce gives the potatoes and carrots a nice glaze. Serve with a salad and dinner rolls.