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
• 0.25 cup Tomato paste
• 0.25 cup Dairy-free milk (e.g., oat milk or soy milk)
• 1 tbsp Worcestershire sauce (check label for allergens)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Ketchup (for topping)
• about 680 g Potatoes, cut into 1-inch cubes
• 2 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, chopped onion, minced garlic, gluten-free breadcrumbs, tomato paste, dairy-free milk, Worcestershire sauce, 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 baking sheet lined with parchment paper.
4. 4Spread ketchup evenly over the top of the meatloaf.
5. 5In a separate bowl, toss the potato cubes with olive oil, dried rosemary, salt, and pepper.
6. 6Arrange the seasoned potatoes around the meatloaf in the baking dish, or place them on a separate baking sheet.
7. 7Bake for 50-60 minutes, or until the meatloaf reaches an internal temperature of 71°C and the potatoes are tender and golden brown. Cooking time may vary based on the thickness of the meatloaf.
8. 8Let the meatloaf rest for 10 minutes before slicing and serving with the roasted potatoes.

Substitutions

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