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Meatloaf with Roasted Vegetables

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    1 14 1/2-ounce can beef broth
    1 large sweet potato, peeled, quartered lengthwise
    2 russet potatoes, peeled, quartered lengthwise
    4 carrots, peeled, halved lengthwise

  Preheat oven to 375F. 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 8x4-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. 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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