A one-pan, comforting meal with tender meatloaf and perfectly roasted potatoes. Easy for beginners and full of flavor.
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Calories: 420kcal
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
For a moist meatloaf, mix ingredients gently and let it rest before slicing. Serve with roasted vegetables or a salad.
Nutrition
Calories: 420kcal | Carbohydrates: 30g | Protein: 28g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 110mg | Sodium: 720mg | Potassium: 950mg | Fiber: 4g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 4mg