Classic American Meatloaf with Roasted Potatoes
A comforting and hearty meatloaf, a staple of American home cooking, served with perfectly roasted potatoes. This recipe is designed to be free from common allergens.
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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 breadcrumbs
- 0.5 cup Unsweetened applesauce
- 0.25 cup Ketchup
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Salt
- 0.5 tsp Black pepper
- 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 breadcrumbs, unsweetened applesauce, ketchup, Dijon mustard, Worcestershire sauce (or substitute), salt, and pepper. Mix gently with your hands 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.
- 4In a separate bowl, toss the cubed potatoes with olive oil, rosemary, salt, and pepper.
- 5Arrange the seasoned potatoes around the meatloaf.
- 6Bake for 55-65 minutes, or until the internal temperature of the meatloaf reaches 72°C and the potatoes are tender and golden brown. Let the meatloaf rest for 10 minutes before slicing.
Substitutions
Tamari (gluten-free soy sauce) or coconut aminos(avoids Fish)
Ensure substitute is free from user's allergens. Traditional Worcestershire sauce contains anchovies and often wheat.
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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