• Preheat oven to 350° F.

Vegetables

• Parboil the baby carrots: Bring 2 qts. water to a boil. Add carrots. Bring back to boil and boil 5 minutes. Drain under cold water to prevent further softening.
• Parcook the mushrooms: Cut in half and microwave in 30-second increments until just getting soft.
• Parcook the garlic: Peel or leave in peel (your preference) and microwave in 30-second increments until just getting soft.
• Set aside all of the vegetables.

Sauce

• Combine all of the ingredients and set aside.

Meatloaf

• Mix all of the ingredients in a large bowl.
• Shape and put in the center of an 11" x 15" rectangular baking dish.
• Cover with foil and cook for 45 minutes.
• Remove the foil, pour out the fat, cover the meatloaf with the sauce and put the vegetables around the meatloaf.
• Cook uncovered for 30 minutes or until the internal temperature is 155° F to 160° F.
• Let sit for 5 minutes or so before serving.