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Glazed Meatloaf and Rosemary Potatoes




1.5 lb meatloaf mix (ground beef, veal and pork)

2 eggs, beaten

½ medium white or yellow onion, sautéed until soft

Salt and pepper to taste

2/3 cup Italian seasoned breadcrumbs

1 Tbsp dried Italian Seasoning blend

1 small can tomato paste



1 cup ketchup

1/3 cup yellow mustard

¼ cup brown sugar



Preheat oven to 375F. Mix all meatloaf ingredients together in a bowl and form into loaf pan (or cover in parchment paper and place on baking sheet.  Mix glaze ingredients together in small bowl and spread over meatloaf. Bake for approximately 60-70 min, until glaze is bubbling and internal temperature reads 165F. Let rest for 10 min before serving.


Rosemary Potatoes


Red potatoes, washed and dried and cut into quarters

Canola oil

Salt and Pepper (a little extra salt makes these especially tasty)

Fresh chopped rosemary



Preheat oven to 400F. Toss all ingredients together in a bowl until equally coated. Place cut side up on foil-lined baking sheet and bake for 30-40 min until starting to turn golden brown.

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