Classic American Meatloaf with Roasted Potatoes

Ingredients

• about 680 g Ground beef (80/20)
• 1 cup Gluten-free breadcrumbs
• 0.5 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 0.5 cup Ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp Salt
• 0.5 tsp Black pepper
• about 910 g Potatoes, cut into 1-inch cubes
• 3 tbsp Olive oil
• 1 tsp Rosemary, dried

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a large bowl, combine the about 680 g of ground beef, 1 cup of gluten-free breadcrumbs, 0.5 cup of finely chopped onion, 2 cloves of minced garlic, 0.5 cup of ketchup, 2 tbsp of Worcestershire sauce, 1 tbsp of Dijon mustard, 1 tsp of salt, and 0.5 tsp of black pepper. Gently mix these ingredients with your hands until they are just combined, being careful not to overmix.
3. 3Shape the meatloaf mixture into an oval or rectangular loaf and place it in a baking dish. In a separate bowl, toss the about 910 g of potatoes (cut into 2.54 cm cubes) with 3 tbsp of olive oil and 1 tsp of dried rosemary. Arrange the seasoned potatoes around the meatloaf in the baking dish.
4. 4Bake the meatloaf and potatoes in the preheated oven for 50 to 60 minutes. The meatloaf is done when its internal temperature reaches 71°C and the potatoes are tender when pierced with a fork and look golden brown. For the last 10 minutes of baking, you may increase the oven temperature to about 205°C (200°C) to help the potatoes crisp up.
5. 5Once baked, remove the baking dish from the oven. Let the meatloaf rest in the dish for 10 minutes before slicing. This resting period allows the juices to redistribute, making the meatloaf more tender.

Substitutions

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