Meatloaf with Roasted Red Potatoes

 

MEAT

 

Total Time: 1 hr, 30 mins

Prep Time: 30 mins

Cook Time: 60 mins

Yield: 6 servings

Dish Size: Lid-It®

 

 

INGREDIENTS

 

Potatoes:

  • 2-3 lbs. red potatoes, washed and halved
  • 2 Tbsp butter or olive oil
  • 1 ½ lbs. ground beef or meatloaf mix (beef, pork & veal)
  • 1 cup fresh breadcrumbs*
  • 1 ½ Tbsp dried parsley
  • 2 large eggs, lightly beaten
  • 1 medium onion, grated
  • 2 cloves garlic, grated
  • ¼ cup ketchup
  • 1 Tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • ½ tsp ground black pepper

 

Glaze:

  • ⅓ cup ketchup
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp brown sugar

 

Directions

 

  1. Boil potatoes in salted water for 15-20 minutes.
  2. Drain and dry potatoes, toss with butter or olive oil, and set aside.
  3. In a medium bowl combine meat, breadcrumbs, parsley, eggs, onion, garlic, ¼ cup ketchup, 1 tablespoon Worcestershire sauce, salt, and pepper. Using your hands, mix until well combined.
  4. Spray a temp-tations® Lid-It® or shallow baking pan with cooking spray.
  5. Form a loaf in center of pan and place potatoes around meat.
  6. Bake in a preheated 350°F oven for 45 minutes.
  7. Meanwhile, mix glaze ingredients together.
  8. Increase heat to 400°F and brush glaze over meatloaf. Turn potatoes. Continue baking for 15-20 more minutes (internal temperature of loaf should be 160°F).

 

 

*Note: Dried breadcrumbs work well, but add ¼ cup milk