From Diamond Organics

4 slices organic sandwich bread, crust trimmed, bread torn into bite-sized pieces
2 eggs
4 tablespoons Worcestershire sauce
1 cup minced onion
1/3 cup plus 1 tablespoon organic ketchup
2 cloves garlic, minced (or 1 tbsp garlic powder)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds lean ground organic beef

14 1/2 oz organic beef or mushroom broth
1 large red-skinned sweet potato (yam), peeled, quartered lengthwise
2 russet potatoes, peeled, quartered lengthwise
4 carrots, peeled, halved lengthwise

Preheat oven to 375°F. Mash bread, eggs and 3 tablespoons Worcestershire sauce in large bowl until smooth paste forms. Mix in onion, 1/3 cup ketchup, garlic powder, salt and pepper. Add beef and mix thoroughly. Mound meat mixture in 13x9x2-inch baking pan, shaping into 8×4-inch loaf. Spread remaining 1 tablespoon ketchup over meat loaf.

Pour broth and remaining 1 tablespoon Worcestershire sauce into pan around meat loaf. Arrange vegetables around meat loaf making sure they’re covered by broth. Cover pan with foil. Bake 45 minutes. Uncover; bake until vegetables are tender and meat loaf is cooked through, about 35 minutes. Using spatula, transfer meat loaf to platter. Surround with vegetables; spoon some pan juices over.
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