Classic Meatloaf and Dill Potatoes

The recipe for this Classic Meatloaf comes straight from my kitchen. I've been making it for years and it never fails. It is a simple recipe and--in my opinion--doesn't need a sauce to accompany it. I've paired it tonight with a side of Dill Potatoes--a recipe I adapted from the dish my mother prepared in the summertime.

Classic Meatloaf Ingredients

Serves 3 to 4

1 pound 93 percent lean ground beef

1 egg (lightly whisked to incorporate easier)

1/2 cup chopped onion

1/2 cup bread crumbs

2 tbsp. ketchup

2 tbsp. Worcestershire sauce

1 tsp. mustard

1 tsp. dried parsley

1 clove garlic, finely minced

Salt and pepper to taste

Directions

Preheat oven to 350 degrees . Combine all ingredients in a large mixing bowl . Don't be shy: take off that bling and use your hands to combine the mixture well . Transfer combined mixture into a loaf pan . Bake at 350 for 50 minutes or until center is cooked thoroughly . Remove from oven and allow to rest for 5 to 10 minutes before serving

Dill Potatoes

Ingredients

4 cups new red potatoes, cubed

4 tbsp. fresh dill

1/4 cup milk

1 tbsp. butter

Salt and pepper to taste

Directions

Bring a pot of salted water to a boil . Add potatoes and boil until very tender . Drain potatoes . Return potatoes to pan and turn off the burner . Add dill, milk, butter, salt and pepper . Stir to combine well . Serve in individual bowls, pouring remaining milk/butter mixture from pan on top of each serving