Classic American Meatloaf with Roasted Potatoes

Ingredients

• 1.5 lb Ground beef (80/20)
• 0.75 cup Gluten-free breadcrumbs
• 0.5 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 1 large egg equivalent Egg substitute (e.g., commercial liquid egg replacer or flax egg)
• 0.25 cup Ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 0.75 tsp Salt
• 0.25 tsp Black pepper
• 1.5 lb Potatoes, cut into 1-inch cubes
• 2 tbsp Olive oil
• 1 tsp Rosemary, dried

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a large bowl, combine ground beef, gluten-free breadcrumbs, chopped onion, minced garlic, egg substitute, ketchup, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
3. 3Form the mixture into a loaf shape and place it in a baking dish or on a rimmed baking sheet.
4. 4In a separate bowl, toss the cubed potatoes with olive oil, dried rosemary, salt, and pepper.
5. 5Arrange the seasoned potatoes around the meatloaf in the baking dish.
6. 6Bake for 50-60 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C) and the potatoes are tender and golden brown. For the last 10 minutes of baking, you can brush the top of the meatloaf with additional ketchup if desired.
7. 7Let the meatloaf rest for 10 minutes before slicing and serving with the roasted potatoes.

Substitutions

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