Eosinophilic Esophagitis Friendly Sheet Pan Meatloaf and Potatoes
Total time1 hr 20 min
Prep time20 min
Cook time55 min
4.8(4)
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Learn more →Ingredients
4 servings
For the meatloaf
- 1 ½ lb ground beef (80/20)
- ⅓ cup plain breadcrumbs
- ¼ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ medium yellow onion, finely grated
- 2 cloves garlic, minced
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
For the glaze
- ⅓ cup ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
For the potatoes
- 1 ½ lb yukon gold potatoes, cut into 1-inch chunks
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line an 18x13-inch rimmed sheet pan with foil and lightly coat with cooking spray or a thin film of oil.
- 2
In a small bowl, stir together the ketchup, brown sugar, and apple cider vinegar until smooth. Set aside.
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