Dijon Mustard Meatloaf with Roasted Rosemary Potatoes

        Meatloaf:

• 1 1/2 lbs of ground beef
• 3 tbsp of Dijon mustard
• 2 tbsp of ketchup
• 1 egg
• 2 toasted slices of white bread, torn/chopped
• 2 tbsp of Worcestershire sauce
• 2 tbsp of chopped onion
• 1 tbsp of dried parsley
• 1 tbsp of minced/dried onion
• lemon pepper, Tony's, salt/pepper, about 1 tsp each
• additional ketchup for the top, about 1/4 cup

In a large bowl, mix the above ingredients and transfer to a Pyrex dish. Bake at 350 for 1 hour. I would drain off the grease every 15-30 minutes. Let is set at room temp for about 10 minutes.

       Potatoes:

• 4-6 medium potatoes, peeled and chopped
• 2 pinches of rosemary
• 2 tbsp of olive oil
• 1 tbsp of minced/dried onion
• 1 tsp each of lemon pepper and Tony's
• salt/pepper
• 1 medium sweet vidalia onion cut into quarters

In a large bowl, mix the above ingredients and bake at 350-375 for 1 hour, turning the potatoes every 15-20 minutes until golden.