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Preheat the oven to 425°F. In a large bowl, combine the eggs, tomato juice, oats, onion and salt. Add the ground beef and mix lightly but thoroughly. Shape into six 4x2-½-inch loaves. Place the loaves on a sheet pan or in a large shallow roasting pan. Editor's Tip: If you're not sure your loaves are all the same size, weigh them with a kitchen scale.
In a small bowl, combine the ketchup, brown sugar, mustard and nutmeg. Brush the glaze over the loaves.
Combine the potatoes with 2 tablespoons of oil, ¼ teaspoon garlic salt and ⅛ teaspoon pepper; toss to coat. Add the seasoned potatoes to the pan in a single layer. Bake the loaves and potatoes for 25 minutes.
Combine the asparagus with the remaining 1 tablespoon of oil, ¼ teaspoon garlic salt and ⅛ teaspoon pepper, tossing to coat. Add to the pan. Bake until a meat thermometer inserted into meat loaves reads 160° and vegetables are tender, 15 to 20 minutes. Let the meat loaf rest five minutes before serving. Editor's Tip: Letting the meat loaf rest a few minutes before serving ensures it won't crumble when someone cuts into it.