Beef Meatloaf with Potato Wedges

Instructions

1. 1

   Preheat the conventional oven to 200°C/400°F, with racks in the upper-middle and lower-middle positions. Line a 30 × 20 cm shallow roasting dish and a 45 × 33 cm rimmed baking tray with baking parchment.

2. 2

   Cut the potatoes into wedges no thicker than 2 cm at their widest point. Cut the carrots into batons about 2 cm thick. Toss both on the baking tray with the olive oil, garlic powder, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Spread into a single layer.

3. 3

   Finely mince the onion. In a bowl, combine the breadcrumbs, cold milk, egg, onion, Worcestershire sauce, 30 g ketchup, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Add the ground beef, ideally about 90% lean, and mix gently until just combined. Shape into a compact loaf approximately 20 × 10 × 5 cm in the roasting dish.

4. 4

   Put the meatloaf on the lower-middle rack and the vegetables on the upper-middle rack. Bake for 30 minutes at 200°C/400°F.

5. 5

   Spread the remaining 60 g ketchup over the meatloaf. Turn the wedges and carrots. Rotate both vessels front to back, keeping the meatloaf below the vegetables, and bake for another 25 minutes.

6. 6

   Check the center of the meatloaf with a food thermometer: it must reach at least 71°C/160°F. The potatoes and carrots should be browned and easily pierced with a fork. Remove each vessel when ready; if necessary, continue baking at the same temperature in 5-minute intervals, checking again. Allow approximately 55 minutes of roasting, with extra time if needed.

7. 7

   Rest the meatloaf for 10 minutes before slicing. Divide it into four portions and serve with all the potato wedges and carrots. Planned total time is approximately 85 minutes, including preparation and resting.