Classic American Meatloaf with Roasted Potatoes

Instructions

1. 1Preheat your oven to 190°C. In a large bowl, combine the about 680 g of ground beef, 0.75 cup of gluten-free breadcrumbs, 0.5 cup of finely chopped onion, 2 cloves of minced garlic, 0.33 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 with your hands until all ingredients are just combined; do not overmix.
2. 2Shape the meatloaf mixture into a loaf and carefully place it into a baking dish. Wash the about 910 g of potatoes thoroughly and cut them into 2.54 cm cubes. On a separate baking sheet, toss the potato cubes with 3 tbsp of olive oil and 1 tsp of rosemary, ensuring they are evenly coated.
3. 3Place the baking dish with the meatloaf and the baking sheet with the prepared potatoes into the preheated 190°C oven. Bake for 45-50 minutes.
4. 4After 20-25 minutes of baking, carefully remove the baking sheet with the potatoes from the oven and use tongs or a spatula to flip the potato cubes. Return the potatoes to the oven and continue baking until they are tender and golden brown, which should be after a total of 40-45 minutes. The meatloaf is done when its internal temperature reaches 71°C when measured with a meat thermometer inserted into the center.
5. 5Once cooked, carefully remove the meatloaf from the oven and let it rest in its baking dish for 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, making it more moist and flavorful. Serve the sliced meatloaf immediately with the roasted potatoes.

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