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
• 0.33 cup Celery, finely chopped
• 2 cloves Garlic, minced
• 0.5 cup Ketchup
• 2 tbsp Worcestershire sauce (gluten-free, fish-free)
• 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 rosemary

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, chopped celery, minced garlic, 1/4 cup of the ketchup, Worcestershire sauce, Dijon mustard, 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 lined with parchment paper.
4. 4Spread the remaining 1/4 cup of ketchup evenly over the top of the meatloaf.
5. 5In a separate bowl, toss the cubed potatoes with olive oil, dried rosemary, salt, and pepper.
6. 6Arrange the seasoned potatoes around the meatloaf in the baking pan or on the baking sheet.
7. 7Bake for 55-65 minutes, or until the internal temperature of the meatloaf reaches 71°C and the potatoes are tender and golden brown. If the meatloaf browns too quickly, you can loosely tent it with foil.
8. 8Let the meatloaf rest for 10 minutes before slicing and serving with the roasted potatoes.

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