Meat Loaf and Roasted Red Potatoes

Meat Loaf
2 large eggs
½ cup milk
1 T. Worcestershire sauce
1 T. horseradish
2 T. ketchup
1 T. whole-grain prepared mustard
1 clove garlic, minced
½ cup chopped onion
½ cup dry bread crumbs
½ t. dried marjoram
½ t. hot paprika
½ t. celery salt
¼ t. freshly ground black pepper
2 lbs. lean ground meat (I like beef & turkey in a 2:1 ratio)
2 slices bacon

Potatoes
1½ pounds new red potatoes, washed and quartered
olive oil
salt, pepper & marjoram

Beat together all meat loaf ingredients except meats.  Gradually crumble ground meat into egg mixture, mixing with a fork and eventually working with hands until well combined. Shape into oblong loaf and place in center of a 13"x9" glass baking dish or large roasting pan. Lay bacon across top. Surround loaf with quartered potatoes. Sprinkle potatoes with olive oil, salt, pepper and marjoram.  Cover entire pan with foil and bake at 350° for 40-45 minutes, then remove foil, turn oven up to 375° and bake an additional 20-25 minutes until meat loaf and bacon are nicely browned. Serves 4-6.

I probably never make the same meat loaf twice. Sometimes I use oats instead of bread crumbs, or barbecue sauce instead of ketchup, or different herbs. I like to use beef as the main meat, but I sometimes use pork, buffalo or lamb in place of the turkey. I tried it with ground chicken once, but the resulting loaf had too fine or soft a texture and tasted bland.