Classic American Meatloaf with Roasted Potatoes

Ingredients

• about 680 g Ground beef (80/20)
• 0.75 cup Gluten-free rolled oats
• 0.5 cup Onion, finely chopped
• 0.25 cup Celery, finely chopped
• 2 cloves Garlic, minced
• 0.5 cup Ketchup
• 2 tbsp Dairy-free Worcestershire sauce
• 1 tbsp Dijon mustard
• 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

1. 1Preheat oven to 190°C.
2. 2In a large bowl, combine ground beef, gluten-free rolled oats, chopped onion, celery, minced garlic, 1/4 cup of the ketchup, dairy-free 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. 4In a separate bowl, toss the potato cubes with olive oil, rosemary, salt, and pepper.
5. 5Arrange the seasoned potatoes around the meatloaf.
6. 6Bake for 50-60 minutes, or until the internal temperature of the meatloaf reaches 71°C and the potatoes are tender and golden brown.
7. 7Let the meatloaf rest for 10 minutes before slicing. Serve with roasted potatoes.

Substitutions

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