Classic American Meatloaf with Roasted Potatoes

Ingredients

• about 680 g Ground beef
• 0.75 cup Gluten-free breadcrumbs
• 0.5 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 0.5 cup Ketchup
• 0.25 cup Dairy-free milk
• 1 tbsp Worcestershire sauce
• 1 tsp Salt
• 0.5 tsp Black pepper
• about 680 g Potatoes, cut into wedges
• 2 tbsp Olive oil
• 1 tsp Rosemary, dried

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

Instructions

1. 1Preheat oven to 190°C.
2. 2In a large bowl, combine ground beef, gluten-free breadcrumbs, chopped onion, minced garlic, 1/4 cup ketchup, dairy-free milk, Worcestershire sauce, salt, and pepper. Mix gently until just combined. Do not overmix.
3. 3Shape the mixture into a loaf and place it in a baking dish.
4. 4Spread the remaining 1/4 cup ketchup over the top of the meatloaf.
5. 5In a separate bowl, toss potato wedges with olive oil, rosemary, salt, and pepper.
6. 6Arrange the seasoned potato wedges around the meatloaf in the baking dish.
7. 7Bake for 50-60 minutes, or until the meatloaf is cooked through (internal temperature of 72°C or 71°C) and the potatoes are tender and golden brown.
8. 8Let the meatloaf rest for 10 minutes before slicing and serving with the roasted potatoes.

Substitutions

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