Bbq Meatloaf With Roasted Sweet Potatoes And Sugar Snap Peas - cooking recipe

Ingredients

Meatloaf
1 1/2 lbs ground sirloin
1 large egg
1/2 cup plain breadcrumbs
1/2 cup shredded cheddar cheese
1 teaspoon steak seasoning
1/2 teaspoon black pepper
1 1/3 cups barbecue sauce
1/2 yellow onion, grated
1 garlic clove, minced
Veggies
3 small sweet potatoes, peeled and cut into wedges
1 lb sugar snap pea
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder

Preparation

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and grease with cooking spray, set aside.
In a large bowl, combine all of the meatloaf ingredients (except for 1 cup of BBQ sauce) until evenly incorporated. Divide the mixture into four, and then shape each into a small loaf. Place the loaves onto one side of the prepared baking sheet. Top each meatloaf with some of the remaining BBQ sauce.
Place the sweet potato wedges on the opposite side of the baking sheet.
Then place the peas next to the potatoes, making sheet to separate the two.
Drizzle the potatoes and peas with oil and then season with salt, pepper, paprika and garlic powder.
Roast until the potatoes have softened and the meatloaf is cooked through, about 25 to 30 minutes.