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, gently combine the about 680 g ground beef, 1 cup gluten-free breadcrumbs, 0.5 cup finely chopped onion, 2 cloves minced garlic, 1 tsp salt, and 0.5 tsp black pepper. Add the 2 tbsp Worcestershire sauce and 1 tbsp Dijon mustard. Mix with your hands until everything is just combined, being careful not to overmix.
3. 3Shape the meat mixture into a loaf and place it in a baking dish or on a baking sheet. In a separate bowl, toss the about 910 g potatoes, cut into 2.54 cm cubes, with 3 tbsp olive oil, 1 tsp dried rosemary, and a pinch of salt and pepper. Arrange the seasoned potatoes around the meatloaf.
4. 4In a small bowl, mix 0.5 cup ketchup with 1 tablespoon of water. Spread this glaze evenly over the top of the meatloaf.
5. 5Bake for 50-60 minutes. The meatloaf is cooked through when an instant-read thermometer inserted into the center registers 71°C. The potatoes should be tender and golden brown.
6. 6For the last 10 minutes of baking, you can increase the oven temperature to about 205°C (200°C) to help crisp up the potatoes.
7. 7Remove the meatloaf and potatoes from the oven. Let the meatloaf rest for 10 minutes before slicing. Serve the meatloaf with the roasted potatoes.

Substitutions

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