Mexican Meatloaf with Roasted Wedge Potatoes - Love of Food

Ingredients

• 1 1/2 pounds Mexican meatloaf
• 12 oven roasted potato wedges
• 1/2 cup jalapeno ketchup glaze
• 1/2 cup seasoned bread crumbs, dry
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon taco seasoning
• 1/2 oregano leaves, dried
• 1/2 teaspoon kosher salt
• 1/4 cup yellow onion, diced 1 inch
• 1/4 cup carrots, peeled, diced 1 inch
• 1 tablespoon whole clove peeled garlic, chopped
• 1/4 cup red pepper, diced 1 inch
• 1 1/4 pounds ground beef
• 1 egg, beaten
• 1 teaspoon oil
• 2 medium baking potatoes, cut into 12 wedges
• 1 teaspoon Lawry’s salt free garlic and herb blend
• 1/2 cup ketchup
• 3/4 teaspoon ground cumin
• 3/4 teaspoon Worcestershire sauce
• 3/4 teaspoon Tabasco green pepper sauce
• 2 1/2 teaspoons light corn syrup