Meatloaf and Roasted Potatoes

Meatloaf is one of those meals our mothers made when we were little. We forget about it during our college-aged years, then for some reason pull out the old recipe when we become mothers ourselves. Here’s a yummy recipe I made last night. Serve it with these roasted potatoes and I promise, no one will be complaining.

For this recipe you’ll need:

1 pound ground beef

1 egg, beaten

½ yellow onion, grated (1/4 of a cup)

1 Tablespoon Worcestershire Sauce

1 teaspoon garlic powder

½ teaspoon all spice

1 teaspoon kosher salt

½ cup dried Italian Breadcrumbs

¼ cup ketchup

About 5 Tablespoons tomato paste

To make this recipe:

Combine the ground beef, egg, grated onion, Worcestershire Sauce, garlic powder, all spice, kosher salt, breadcrumbs, and ketchup on a large bowl. Mix gently with your hands just until the mixture comes together. Form into a 7-inch (approximate length) oval and place it in a casserole dish or on a sheet pan (juices will run so make sure the pan is deep enough to collect them). Spread the tomato paste evenly over the top and down the sides of the meatloaf if you’d like. Bake in a preheated 375 degree oven for 1 hour or until cooked through. Cut into slices and serve. Makes great leftover meatloaf sandwiches the next day.

Roasted Potatoes:

For this recipe you will need about 1 ½ pound baby red potatoes (the ones the size of a golf ball or smaller), 1 tsp. dried garlic, 1 tsp. kosher salt, and olive oil to coat. Cut the potatoes in half or into fourths depending on the size. Place them in a single layer in a 11×9 baking dish. Coat with olive oil and the seasonings and toss with your hands. You can add a few pats of butter to the top of the potatoes for added flavor if you’d like. Bake in the oven beside the meatloaf at 375 degrees for approximately 1 hour. Do NOT turn the potatoes during the cooking process. Enjoy!

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