If you’re looking for a Simple Oven-Baked Meatloaf and Potatoes recipe, this one-pan meal combines tender, flavorful meatloaf with perfectly roasted potatoes. This recipe is easy enough for beginners but delivers comfort food vibes that will impress the whole family. By cooking the meatloaf and potatoes together, you save time and cleanup while ensuring every bite is infused with delicious flavors.
A Quick Story About This Recipe
I first made this meatloaf on a busy weeknight when I had only an hour to get dinner on the table. The combination of juicy beef, savory seasonings, and sweet glaze quickly became a household favorite. The roasted potatoes cooked alongside the meatloaf soaked up all the rich flavors, making every bite warm, comforting, and satisfying. Now, this recipe is my go-to for busy nights or casual family dinners, and it’s always a hit, leaving leftovers that are just as tasty the next day.
Equipment
- Large sheet pan
- mixing bowls
- Measuring cups and spoons
- whisk
Ingredients
- 1½ lbs ground beef (80–85% lean)
- 1 cup plain breadcrumbs
- ½ cup milk
- 1 large egg
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 2 tbsp ketchup (for the mixture)
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup ketchup (for glaze)
- 1 tbsp brown sugar
- 1 tsp mustard (yellow or Dijon)
- 1½–2 lbs potatoes, cut into 1-inch chunks
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme or rosemary
- to taste salt and black pepper for potatoes
Instructions
- Preheat oven to 375°F (190°C). Line a large sheet pan with foil or parchment. Mix breadcrumbs and milk in a small bowl to form a panade.
- In a large bowl, combine ground beef, panade, egg, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently.
- Shape mixture into an 8–9 inch loaf and place in the center of the prepared pan.
- Toss potatoes with olive oil, garlic powder, herbs, salt, and pepper. Spread around the meatloaf.
- Whisk together glaze ingredients and brush half over the meatloaf. Bake 25 minutes.
- Remove pan, stir potatoes for even browning, brush remaining glaze over meatloaf, and bake another 20–25 minutes until internal temperature reaches 160°F (71°C).
- Let meatloaf rest 5–10 minutes before slicing. Serve with roasted potatoes.
Notes
Nutrition
Preparing the Meatloaf Base
Creating the Panade
The first step is to prepare a soft breadcrumb paste known as a panade. Combine 1 cup of plain breadcrumbs with ½ cup milk in a small bowl. Let it sit for 3–5 minutes until it forms a smooth paste. This step helps keep the meatloaf tender by adding moisture and preventing it from drying out in the oven.
Mixing the Meatloaf Ingredients
In a large mixing bowl, combine 1½ lbs of ground beef with the panade, 1 large egg, ½ cup finely chopped onion, 2 minced garlic cloves, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tsp Italian seasoning, 1 tsp salt, and ½ tsp black pepper. Mix gently until just combined. Overmixing can make the meatloaf dense, so handle it with care.
Shaping and Glazing
Forming the Loaf
Shape the mixture into an 8–9 inch loaf and place it in the center of a foil- or parchment-lined sheet pan. This will help the meatloaf cook evenly and allow for easy cleanup.
Making the Glaze
Whisk together ¼ cup ketchup, 1 tbsp brown sugar, and 1 tsp mustard to create a simple glaze. Brush half of the glaze over the meatloaf before baking. This glaze adds a sweet and tangy finish and helps develop a beautiful caramelized crust.
Preparing the Potatoes
Seasoning the Potatoes
Cut 1½–2 lbs of potatoes into 1-inch chunks. Toss them with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried thyme or rosemary, salt, and black pepper. The oil ensures crispy edges, while the herbs infuse the potatoes with savory notes that complement the meatloaf.
Arranging with the Meatloaf
Spread the seasoned potatoes around the meatloaf on the same pan. This method allows the potatoes to roast in the meatloaf juices, adding extra flavor and making the dish easier to prepare in one pan.
Baking and Finishing
First Bake
Bake the meatloaf and potatoes at 375°F (190°C) for 25 minutes. The initial baking partially cooks the meatloaf and begins to crisp the potatoes.
Second Bake and Final Touch
Remove the pan, stir the potatoes for even browning, and brush the remaining glaze over the meatloaf. Return it to the oven and bake for another 20–25 minutes or until the meatloaf reaches an internal temperature of 160°F (71°C). Let the meatloaf rest 5–10 minutes before slicing to retain juices.
Serving Suggestions
Plating the Dish
Slice the meatloaf into even portions and serve it alongside the roasted potatoes straight from the pan. This rustic presentation keeps the dish simple yet comforting.
Optional Extras
Consider adding steamed green beans, roasted carrots, or a fresh salad to round out the meal. A dollop of extra glaze on the side enhances the flavor and gives a restaurant-style touch.
Tips for Success
Avoiding a Dry Meatloaf
Using a panade and gently mixing the ingredients ensures a moist, tender loaf. Avoid overworking the meat, as it can become tough.
Crispy Potatoes
Tossing the potatoes in oil and stirring halfway through baking helps achieve golden, crisp edges. Herbs like thyme or rosemary add aromatic depth to every bite.
FAQ
Q1: Can I use ground turkey instead of beef?
Yes, ground turkey works, but add an extra egg or a bit more breadcrumbs to keep it moist.
Q2: Can I make this meatloaf ahead of time?
You can prepare the mixture a day ahead and refrigerate it. Let it sit at room temperature for 15 minutes before baking.
Q3: How do I know when the meatloaf is fully cooked?
Use a meat thermometer. The internal temperature should reach 160°F (71°C).
Q4: Can I freeze the meatloaf?
Yes, unbaked meatloaf can be frozen for up to 3 months. Thaw in the fridge before baking.
Q5: Can I skip the glaze?
You can, but the glaze adds flavor and a sweet crust. Consider brushing with olive oil or a mix of tomato paste and honey as an alternative.
Conclusion
This Simple Oven-Baked Meatloaf and Potatoes recipe is a foolproof, comforting meal that’s easy to prepare and full of flavor. Cooking the meatloaf and potatoes on one sheet pan saves time and makes cleanup effortless. The glaze adds a sweet, tangy finish, and the herbs in the potatoes enhance the overall dish. Perfect for busy weeknights or casual family dinners, this meatloaf is sure to become a staple in your recipe rotation.
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