A classic, all-in-one-pan dinner that fills the kitchen with the irresistible, comforting aroma of home. Tender, savory meatloaf bakes alongside golden, crispy potatoes for a satisfying meal with minimal cleanup. This is the definition of reliable, hearty comfort food.
Ingredients
For the Meatloaf:
· 1 ½ lbs ground beef (85/15 works well)
· 1 cup plain breadcrumbs
· 1 small onion, finely chopped (or grated)
· 2 large eggs, lightly beaten
· ⅓ cup milk
· 2 tablespoons Worcestershire sauce
· 2 tablespoons ketchup
· 1 teaspoon garlic powder
· 1 ½ teaspoons salt
· ½ teaspoon black pepper
For the Glaze:
· ½ cup ketchup
· 2 tablespoons brown sugar
· 1 tablespoon apple cider vinegar or Worcestershire sauce
For the Potatoes:
· 1 ½ lbs Yukon Gold or russet potatoes, scrubbed and cut into 1-inch chunks
· 2 tablespoons olive oil or melted butter
· 1 teaspoon dried rosemary or thyme (optional)
· Salt and black pepper
Instructions
- Prep & Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a large, rimmed sheet pan.
- Prepare the Potatoes: In the prepared pan, toss the potato chunks with olive oil, a generous pinch of salt, pepper, and dried herbs (if using). Spread them out to one side of the pan, leaving room for the meatloaf.
- Make the Meatloaf Mixture: In a large bowl, combine the ground beef, breadcrumbs, onion, eggs, milk, Worcestershire sauce, 2 tbsp ketchup, garlic powder, salt, and pepper. Use your hands to mix just until combined—overmixing will make the loaf tough.
- Form & Place: Shape the mixture into a loaf (about 9×5 inches) and place it in the empty space in the pan, next to the potatoes.
- Make the Glaze: In a small bowl, whisk together the ½ cup ketchup, brown sugar, and vinegar.
- Bake: Bake uncovered for 40 minutes. Carefully remove the pan from the oven and spoon or brush the glaze evenly over the top of the meatloaf. Stir the potatoes.
- Finish Baking: Return the pan to the oven and bake for another 20-30 minutes, or until the meatloaf reaches an internal temperature of 160°F and the potatoes are tender and golden brown.
- Rest & Serve: Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute. Serve slices of meatloaf with the roasted potatoes.
Pro-Tips for the Best Results
· Don’t Overmix: Handle the meat mixture gently for a tender texture.
· Pan Choice Matters: A sheet pan will give you crispier potatoes. A baking dish will keep everything contained, but the potatoes may steam more.
· Add Veggies: Add carrots, parsnips, or onion wedges to the potatoes for a complete pan of roasted vegetables.
· Test for Doneness: Always use a meat thermometer. 160°F in the center ensures it’s safe and juicy.
· Leftovers Make Great Sandwiches: Cold meatloaf sandwiches are a beloved next-day treat.
This simple, timeless meal delivers maximum flavor with minimum fuss. It’s the hearty, dependable dinner you’ll return to again and again.