Classic Meatloaf and Crispy Roasted Potatoes – Made Healthier with Camelina Oil
🌿 I Love Camelina® Recipe
Optimized for Maximum Omega-3s
If you already cook with olive oil, avocado oil, ghee, or tallow, you're our kind of cook — you care about quality.
This recipe is optimized with I Love Camelina®: a clean, plant-based omega-3 (ALA) cooking oil with a smooth taste and strong versatility. We're genuinely glad you found us — welcome.
Sustainable | Nutritious | Delicious
🥗 Classic Meatloaf and Crispy Roasted Potatoes
✨ The Upgrade: We replaced butter and olive oil with 5 tbsp of I Love Camelina® Roasted Camelina Oil
💪 25,000mg plant-based omega-3s added!
Why it slaps: I Love Camelina® oil’s high smoke point and neutral flavor makes it an ideal substitute for traditional oils in baked goods and roasted vegetables, ensuring a moist and flavorful result while adding beneficial omega-3s.
💛 Omega-3 Breakdown (the good stuff)
📝 The Recipe
**Ingredients:**
* 1.5 lbs ground beef (80/20 recommended)
* ½ cup chopped yellow onion
* 1 large egg, lightly beaten
* ½ cup milk
* ½ cup ketchup (plus 2-3 tbsp for topping)
* 1 tbsp Worcestershire sauce
* 1 tsp garlic powder
* 1 tsp salt
* ½ tsp black pepper
* 1 cup Jason Bread Crumbs (plain, Italian, or Panko style)
* 2 tbsp **Roasted I Love Camelina® oil**
**Instructions:**
1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan or a 9x5 inch baking dish with a little **I Love Camelina®** oil.
2. In a large bowl, combine ground beef, chopped onion, beaten egg, milk, ½ cup ketchup, Worcestershire sauce, garlic powder, salt, pepper, and Jason Bread Crumbs. Mix gently until just combined, being careful not to overmix, which can make the meatloaf tough.
3. Shape the mixture into a loaf and carefully place it into the prepared pan.
4. Spread the remaining 2-3 tablespoons of ketchup evenly over the top of the meatloaf.
5. Bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C). If the top starts to brown too much, you can loosely tent it with foil.
6. Remove from oven and let the meatloaf rest for 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender loaf.
**2. Crispy Roasted Potatoes**
**Ingredients:**
* 2 lbs Russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
* 3 tbsp **Roasted I Love Camelina® oil**
* 1 tsp salt
* ½ tsp black pepper
* ½ tsp garlic powder
* ¼ tsp paprika (optional, for color)
* 2 sprigs fresh rosemary or 1 tbsp chopped fresh thyme (optional)
**Instructions:**
1. Preheat oven to 400°F (200°C). Prepare a large baking sheet, ensuring it is clean and dry. For extra crispiness, you can line it with parchment paper.
2. In a large bowl, toss the cubed potatoes with **Roasted I Love Camelina® oil**, salt, pepper, garlic powder, and paprika (if using). Ensure all potato pieces are evenly coated.
3. Spread the seasoned potatoes in a single layer on the prepared baking sheet. It's crucial not to overcrowd the pan; if necessary, use two baking sheets to allow for proper roasting and browning. Overcrowding will steam the potatoes instead of crisping them.
4. Roast for 30-40 minutes, flipping the potatoes once halfway through, until they are golden brown and crispy on the outside and tender on the inside. If using fresh rosemary or thyme, add them during the last 10-15 minutes of roasting.
5. Remove from oven and serve immediately alongside your Classic Meatloaf.
🌿 Why Camelina?
- Plant-based Omega-3 (ALA) — ~5,000 mg per tablespoon
- Non-GMO, clean-label ingredient profile
- Great as an everyday cooking oil (and excellent as a finishing oil depending on the recipe)
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Sustainable | Nutritious | Delicious
Recipe auto-generated by the I Love Camelina® Recipe Optimizer 🤖✨