Meatloaf with Potatoes

Method

1. In a large bowl, combine the minced beef, eggs, milk, grated Grana Padano, breadcrumbs, paprika, salt, and cooked peas. Mix until uniform.
2. Place the mixture on a baking sheet lined with parchment paper and shape into a loaf.
3. Refrigerate the loaf for at least 20 minutes.
4. Meanwhile, boil the new potatoes until just tender, then drain and cut them into bite-sized pieces.
5. In a bowl, toss the potato pieces with extra virgin olive oil, salt, pepper, grated Parmigiano, grated Pecorino, and breadcrumbs until well coated.
6. Preheat the oven to 180°C (350°F). Bake the meatloaf alone for 15 minutes.
7. Remove the meatloaf from the oven, scatter the seasoned potatoes around it on the baking sheet, and return to the oven. Continue baking for another 20–25 minutes or until the meatloaf is cooked through and the potatoes are tender.
8. Drizzle the meatloaf with a little extra virgin olive oil and sprinkle with additional breadcrumbs if desired. Switch the oven to grill setting and cook for 3–5 minutes until the top is golden and crispy. Serve hot.