Classic American Meatloaf with Roasted Potatoes

Ingredients

• about 680 g Ground beef (80/20)
• 0.75 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 Dried thyme

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 of the ketchup, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
3. 3Shape the mixture into a loaf and place it in a baking dish or on a baking sheet lined with parchment paper.
4. 4In a separate bowl, toss the cubed potatoes with olive oil, dried thyme, salt, and pepper.
5. 5Arrange the seasoned potatoes around the meatloaf in the baking dish or on the baking sheet.
6. 6Spread the remaining 1/4 cup of ketchup over the top of the meatloaf.
7. 7Bake for 60 minutes, or until the meatloaf is cooked through (internal temperature of 72°C/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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