Meat in loaf form

I wanted to get in one evening of cooking before I head up north for the Forth of July weekend. Tonight's meal was Italian Meatloaf with roasted herb potatoes, steamed broccoli, and cherry mandarin salad with blush wine vinaigrette. I started off by preparing the meatloaf. You can find the recipe for it here at food network. I used happy meat that I got from the farmer's market, pecorino romano in place of the parmesean, and all fresh herbs from my garden! That part was very exciting. Here's a picture of the shaped loaf before the marinara sauce and baking. I shaped the loaf by hand; awesome right?The salad was a quick one I threw together of mixed romaine, sunflower shoots and fresh Michigan black cherries from the market, and mandarin orange segments. The blush vinaigrette was purchased, but is one of my favorites. You can find it here. It's also fantastic on a mixed green salad with fresh strawberries.The roasted herb potatoes were probably the crowning achievement of the evening. I scrubbed the mini potatoes clean, coated them with olive oil, kosher salt, and pepper, and then mixed in some chopped thyme, chives, oregano, and just a sprinkle of cayenne pepper. I placed them on a baking sheet and in a 375 F degree oven for about 30 minutes. They were righteous (even though Brad did coin them "goat turds").Yummy dinner!