Classic American Meatloaf with Roasted Potatoes

Ingredients

• about 680 g Ground beef (80/20)
• 0.5 cup Onion, finely chopped
• 0.33 cup Celery, finely chopped
• 2 cloves Garlic, minced
• 0.75 cup Gluten-free rolled oats
• 0.25 cup Tomato paste
• 2 tbsp Worcestershire sauce (check label for allergens)
• 1 tbsp Dijon mustard
• 1 tsp Salt
• 0.5 tsp Black pepper
• about 680 g Potatoes, cut into 1-inch cubes
• 3 tbsp Olive oil
• 0.25 cup Ketchup (for topping)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2In a large bowl, combine ground beef, chopped onion, celery, 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.
3. 3Shape the mixture into a loaf and place it in a loaf pan 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 cubed potatoes with olive oil, salt, and pepper.
6. 6Arrange the seasoned potatoes around the meatloaf on the baking sheet (if not using a loaf pan).
7. 7Bake for 50-60 minutes, or until the internal temperature of the meatloaf reaches 71°C and the potatoes are tender and golden brown.
8. 8Let the meatloaf rest for 10 minutes before slicing and serving with the roasted potatoes.

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