Classic American Meatloaf with Roasted Potatoes

Ingredients

• about 680 g Ground beef
• 0.5 cup Onion
• 2 cloves Garlic
• 0.75 cup Gluten-free breadcrumbs
• 0.5 cup Ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp Salt
• 0.5 tsp Black pepper
• about 910 g Potatoes
• 3 tbsp Olive oil
• 1 tsp Rosemary

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

Instructions

1. 1Preheat your oven to 190°C.
2. 2Finely chop the 0.5 cup onion and mince the 2 cloves garlic.
3. 3In a large bowl, combine the about 680 g ground beef, the chopped onion, the minced garlic, the 0.75 cup gluten-free breadcrumbs, 1/4 cup of the 0.5 cup ketchup, the 2 tbsp Worcestershire sauce, the 1 tbsp Dijon mustard, the 1 tsp salt, and the 0.5 tsp black pepper. Gently mix these ingredients with your hands until they are just combined. Be careful not to overmix.
4. 4Shape the meat mixture into a loaf. Place the loaf into a loaf pan or onto a baking sheet.
5. 5In a small bowl, toss the about 910 g potatoes, cut into 2.54 cm cubes, with the 3 tbsp olive oil, the 1 tsp rosemary, and an additional pinch of salt and pepper. Arrange the seasoned potatoes around the meatloaf.
6. 6Spread the remaining 1/4 cup of the 0.5 cup ketchup evenly over the top of the meatloaf.
7. 7Bake for 50-60 minutes. The meatloaf is done when its internal temperature reaches 71°C, and the potatoes are tender and browned.
8. 8Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, making it more moist.

Substitutions

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