Classic American Meatloaf with Roasted Potatoes
A comforting and hearty 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)
- 0.75 cup Gluten-free breadcrumbs
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 1 large Egg substitute (e.g., flax egg)
- 0.25 cup Ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp Salt
- 0.5 tsp Black pepper
- about 910 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
- 1Preheat oven to 190°C.
- 2In a large bowl, combine ground beef, gluten-free breadcrumbs, chopped onion, minced garlic, egg substitute, ketchup, Worcestershire sauce, Dijon mustard, 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 rimmed baking sheet.
- 4In a separate bowl, toss the cubed potatoes with olive oil, dried rosemary, salt, and pepper.
- 5Arrange the seasoned potatoes around the meatloaf.
- 6Bake for 50-60 minutes, or until the meatloaf is cooked through (internal temperature of 72°C) and the potatoes are tender and golden brown.
- 7Let the meatloaf rest for 10 minutes before slicing.
Substitutions
Breadcrumbs →
Standard breadcrumbs contain wheat, which is a common allergen. Gluten-free breadcrumbs are used to avoid this.
Eggs →
Eggs are a common allergen. A flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes) or other commercial egg replacer is used.
Worcestershire sauce →
Traditional Worcestershire sauce contains fish (anchovies) and sometimes gluten (from malt vinegar). A fish-free and gluten-free version is recommended. Check label.
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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