Classic American Meatloaf with Roasted Potatoes

Ingredients

• 1.5 lbs Ground beef (80/20)
• 0.5 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 0.75 cup Gluten-free rolled oats
• 0.25 cup Dairy-free milk (e.g., unsweetened soy milk)
• 0.5 cup Ketchup
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1.5 lbs Potatoes, cut into 1-inch cubes
• 2 tbsp Olive oil
• 1 tsp Rosemary, dried

Instructions

1. 1Preheat your oven to 375°F (190°C). In a large bowl, combine the 1.5 lbs of ground beef, 0.5 cup of finely chopped onion, 2 cloves of minced garlic, 0.75 cup of gluten-free rolled oats, 0.25 cup of dairy-free milk, 0.25 cup of ketchup, 0.5 tbsp of Dijon mustard, 1 tbsp of Worcestershire sauce, 0.5 tsp of salt, and 0.25 tsp of black pepper. Gently mix with your hands until all ingredients are just combined, being careful not to overmix.
2. 2Form the meat mixture into an oval loaf shape. Place the loaf in a loaf pan or on a baking sheet lined with parchment paper.
3. 3In a separate medium-sized bowl, toss the 1.5 lbs of 1-inch cubed potatoes with 2 tbsp of olive oil, 1 tsp of dried rosemary, the remaining 0.5 tsp of salt, and the remaining 0.25 tsp of black pepper until the potatoes are evenly coated.
4. 4Arrange the seasoned potatoes around the meatloaf on the baking sheet or in the loaf pan. In a small bowl, mix the remaining 0.25 cup of ketchup with the remaining 0.5 tbsp of Dijon mustard to create the glaze. Spread half of this glaze evenly over the top of the meatloaf.
5. 5Place the pan with the meatloaf and potatoes into the preheated oven and bake for 45 minutes.
6. 6Carefully remove the pan from the oven. Spread the remaining glaze over the top of the meatloaf. Return the pan to the oven and continue baking for another 15 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C) when measured with a meat thermometer, and the potatoes are tender when pierced with a fork and appear browned.
7. 7Remove the meatloaf and potatoes from the oven and let the meatloaf rest for 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring a moist meatloaf. Serve the sliced meatloaf with the roasted potatoes.

Substitutions

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