Easy Meatloaf with Roasted Potatoes
Recipe by Bonnie Stoilkovich
Here's a simple meatloaf recipe with potatoes. Serve it with tossed salad. At the time that we published this recipe, we mostly bought our beef from Elizabeth Poett of Rancho San Julian, an incredible ranch in Lompoc, which is featured in the TV series the Ranch Table.
Ingredients
1 lb. ground beef
2 tomatoes – diced small
2 eggs
1⁄2 cup oats
handful of chopped Marjoram & Basil
1 onion or leek – chopped fine (optional) • 2 tbls worstershire sauce (optional)
Instructions
Pre-heat oven to 450 degrees.
Mix the above ingredients in a large bowl.
Place on top of a foil-lined cookie sheet sprayed with coconut oil or canola oil. Shape into a two inch high loaf and coat the top with ketchup or smashed tomatoes, to create a savory topping that’s gooey and delicious when done baking.
Cook uncovered, for about 30-40 minutes.
The internal temperature should read 160 degrees when you remove it from the oven.
Let the loaf sit for 15 minutes before slicing and serving.
For the Potatoes:
Quarter 1 – 2 lb. potatoes (peel on)
2 tbls olive oil
salt & pepper to taste
Bonnie's Tasty Herb Rub (optional)
OR 1 sprig rosemary, chopped Syrian Marjoram, thyme or dry basil or 3 cloves whole garlic
Place the potatoes in a large bowl and add the rest of the ingredients...
Toss this together and pour it all out onto a baking sheet. Bake for 20-30 minutes at 450 degrees, until potatoes are crispy and tender. Toss the potatoes at about 10 minutes to ensure even cooking
Serve Meatloaf with Roast Potatoes and a tossed salad.
