Wednesday, July 7, 2010

Mom's Meatloaf and Roasted Rosemary Potatoes


There is nothing like meatloaf, for some, it's the ultimate comfort food.  This is a simple, easy to put together recipe that never fails.  Serve with mashed potatoes or the Roasted Rosemary Potato recipe that accompanies.  Serve with a salad for a delicious, comforting meal.


Mom's Meatloaf and Rosemary Baby Potatoes
Serves 6

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Printable Recipe

Ingredients
Meatloaf:
1 package ground beef (about 2-3 lbs)
2 eggs, beaten
1 small onion chopped
1 garlic clove minced
1 tbsp worchestershire sauce
2 tsp onion powder
1/4 cup ketchup
1/2 cup bread crumbs
salt and pepper

Potatoes:
1-2 lbs small baby potatoes (large ones cut in half)
1 tbsp dry rosemary (or fresh)
Coarse salt & pepper
2 tbsp olive oil
1 tbsp balsamic vinegar


Directions
Meatloaf:
  1. Pre-heat oven to 350 degrees. Combine all ingredients in a bowl. then press into a greased or non stick loaf pan.
  2. Brush top of loaf with additional ketchup if desired.
  3. Bake at 350 degrees for 1 hour or until meat thermometer inserted in centre reads done.  Carefully drain any excess drippings from pan and discard.  Allow to cool 10 minutes.  Carefully remove from loaf pan. Slice and serve with Roasted Rosemary Potatoes!

Potatoes:
  1. Toss all ingredients together in a glass baking dish. Bake in oven along side meatloaf or until tender.

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