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
• 0.25 cup Celery, finely chopped
• 2 cloves Garlic, minced
• 0.5 cup Ketchup
• 0.25 cup Dairy-free milk (e.g., oat or soy)
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp Salt
• 0.5 tsp Black pepper
• about 680 g Potatoes, cut into 1-inch cubes
• 2 tbsp Olive oil
• 0.5 tsp Rosemary, dried (optional)

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, celery, minced garlic, 1/4 cup ketchup, dairy-free milk, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
3. 3Form the mixture into a loaf shape and place it in a loaf pan or on a baking sheet.
4. 4In a separate bowl, toss the potato cubes with olive oil, salt, pepper, and rosemary (if using).
5. 5Arrange the seasoned potatoes around the meatloaf.
6. 6Spread the remaining 1/4 cup of ketchup over the top of the meatloaf.
7. 7Bake for 50-60 minutes, or until the internal temperature of the meatloaf reaches 71°C and the potatoes are tender and browned.
8. 8Let the meatloaf rest for 10 minutes before slicing.

Substitutions

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