Chef Joe shares a family favorite comfort meal in this "homemade" video. Meatloaf with thinly sliced roast potatoes is a versatile main course requiring minimal ingredients. The family can pitch in to help prepare and leftovers are great in sandwiches or even with eggs for breakfast! (This recipe serves six to eight people.)

Meatloaf Ingredients

• 1 1/2 lbs ground beef
• 1 cup bread crumbs
• Salt and pepper to taste
• 1 1/2 cup parmesan cheese
• 1 cup chopped mushrooms
• 1/2 cup diced white onions
• 1/2 cup chopped fresh dried parsley
• 2 eggs
• 1-28 oz can of diced tomatoes in puree
• Optional: 1/2 tablespoon of dried oregano & dried basil

Roast Potatoes

• 2-3 lbs thinly sliced potatoes
• 1 tablespoon minced garlic
• 3/4 tablespoon salt 
• 1/2 black pepper tablespoon
• 1/2 cup olive oil

Step 1

Preheat oven to 375 degrees. Mix all ingredients (except tomatoes)  together in a large bowl using your hands to thoroughly combine. Shape into a rounded rectangle and place in a baking dish. Use a blender or food processor to puree 1/2 of the can of diced tomatoes and pour puree over the top of the uncooked meatloaf. Pour the remainder of the diced tomatoes over the meatloaf on the top and sides. 

Step 2

Thinly slice potatoes (with or without skin). In a large bowl, combine potatoes with garlic, salt, pepper, and olive oil. Toss ingredients until well-combined. Place potatoes on a foil-lined baking sheet in as thin a layer as possible. Place potatoes on one rack and meatloaf on another rack in pre-heated oven and roast for 45 to 50 minutes until internal temperature of meatloaf is around 155 degrees. Serve with spinach, salad, or a vegetable of choice.