Classic American Meatloaf with Roasted Potatoes
A comforting and hearty meatloaf, made without dairy or eggs, served with perfectly roasted potatoes. A family favorite that's surprisingly easy to make.
Ingredients
- about 680 g Ground beef (80/20)
- 0.5 cup Onion, finely chopped
- 0.5 cup Bell pepper, finely chopped
- 2 cloves Garlic, minced
- 1 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 680 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
- 1Preheat oven to 190°C.
- 2In a large bowl, combine ground beef, chopped onion, bell pepper, minced garlic, gluten-free breadcrumbs, ketchup, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix gently until just combined. Do not overmix.
- 3Form the mixture into a loaf shape and place it in a baking dish or on a baking sheet lined with parchment paper.
- 4In a separate bowl, toss the cubed potatoes with olive oil, salt, pepper, and dried thyme.
- 5Arrange the seasoned potatoes around the meatloaf in the baking dish or on the baking sheet.
- 6Bake 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 cooking, you can brush the top of the meatloaf with additional ketchup if desired.
- 7Let the meatloaf rest for 10 minutes before slicing and serving with the roasted potatoes.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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