In large bowl, toss carrots, potatoes and sweet potato with 1 tbsp (15 mL) of the oil, 1 tbsp (15 mL) of the mint, 1 tbsp (15 mL) of the rosemary, 1/2 tsp (2 mL) of the salt and 1/2 tsp (2 mL) of the pepper. Place vegetables on large parchment paper-lined rimmed baking sheet. Roast in 400°F (200°C) oven for 20 minutes.

Meanwhile, in small nonstick skillet, heat remaining oil over medium heat. Add onion; cook, stirring often, for about 5 minutes, until softened. Add remaining mint, rosemary, salt and pepper; cook, stirring, for 1 minute. Remove from heat, transfer to large bowl. Add egg, bread crumbs, parsley and lamb; lightly mix together. With wet hands, divide into 4 portions; shape into oval loaves, each about 3 x 2 inches (8 x 5 cm).

Remove pan from oven; stir vegetables and place meatloaves in between vegetables. Roast for 30 minutes or until instant-read thermometer inserted in centre of meatloaves reads 160°F (71°C) and vegetables are tender. Sprinkle with pepper.

Tip: If you like, substitute lean Ontario Ground Beef and instead of mint and rosemary use 1 tbsp (15 mL) chopped fresh Ontario Thyme Leaves and 2 tbsp (25 mL) chopped fresh Ontario Oregano Leaves.