Classic American Meatloaf with Roasted Potatoes
A comforting and flavorful meatloaf, baked to perfection and served with crispy roasted potatoes. A timeless American dinner staple.
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Ingredients
- about 680 g Ground beef (80/20)
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 0.75 cup Gluten-free rolled oats
- 0.25 cup Tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Ketchup
- about 910 g Potatoes, cut into 1-inch cubes
- 3 tbsp Olive oil
- 1 tsp Rosemary, dried
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, minced garlic, gluten-free rolled oats, tomato paste, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
- 3Shape the mixture into a loaf and place it in a baking dish.
- 4Spread ketchup evenly over the top of the meatloaf.
- 5In a separate bowl, toss the cubed potatoes with olive oil, rosemary, salt, and pepper.
- 6Arrange the seasoned potatoes around the meatloaf in the baking dish.
- 7Bake for 50-60 minutes, or until the internal temperature of the meatloaf reaches 72°C and the potatoes are tender and golden brown. If the meatloaf is browning too quickly, you can tent it loosely with foil.
- 8Let 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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