Classic American Meatloaf with Roasted Potatoes
A comforting and hearty meatloaf, a true American classic, served with perfectly roasted potatoes. This recipe is designed to be free of common allergens.
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Ingredients
- about 680 g Ground beef (80/20)
- 0.75 cup Gluten-free rolled oats
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Ketchup
- 0.25 cup Dairy-free milk (e.g., oat milk, soy milk)
- 1 tbsp Worcestershire sauce (gluten-free, fish-free)
- 1 tsp Salt
- 0.5 tsp Black pepper
- about 680 g Potatoes, cut into 1-inch cubes
- 2 tbsp Olive oil
- 0.5 tsp Dried thyme
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2In a large bowl, combine ground beef, gluten-free rolled oats, chopped onion, minced garlic, 1/4 cup ketchup, dairy-free milk, Worcestershire sauce, salt, and pepper. Mix gently until just combined. Do not overmix.
- 3Shape the mixture into a loaf and place it in a loaf pan or on a baking sheet.
- 4Spread the remaining 1/4 cup ketchup evenly over the top of the meatloaf.
- 5In a separate bowl, toss the cubed potatoes with olive oil, salt, pepper, and dried thyme.
- 6Arrange the seasoned potatoes around the meatloaf on the baking sheet.
- 7Bake for 55-60 minutes, or until the internal temperature of the meatloaf reaches 72°C and the potatoes are tender and browned.
- 8Let the meatloaf rest for 10 minutes before slicing. Serve with roasted potatoes.
Substitutions
Worcestershire sauce → Gluten-free, fish-free Worcestershire sauce
Milk → Oat milk, soy milk, or other dairy-free milk alternative
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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