Classic American Meatloaf with Roasted Potatoes

Ingredients

• about 680 g Ground beef (80/20)
• 0.5 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 0.75 cup Gluten-free breadcrumbs
• 2 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp Salt
• 0.5 tsp Black pepper
• about 680 g Potatoes, cut into 1-inch cubes
• 2 tbsp Olive oil
• 0.5 cup Ketchup (for topping)

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, finely chopped onion, minced garlic, gluten-free breadcrumbs, tomato paste, 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 rimmed baking sheet.
4. 4In a separate bowl, toss the cubed potatoes with olive oil, salt, and pepper.
5. 5Arrange the seasoned potatoes around the meatloaf in the baking dish.
6. 6Spread ketchup evenly over the top of the meatloaf.
7. 7Bake for 50-60 minutes, or until the meatloaf is cooked through (internal temperature reaches 72°C or 71°C) and the potatoes are tender and golden brown. For the last 10 minutes of baking, you can increase the oven temperature to about 205°C (200°C) to crisp up the potatoes.
8. 8Let the meatloaf rest for 10 minutes before slicing and serving with the roasted potatoes.

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