It reminded everyone of the dinners they grew up with
This Simple Oven-Baked Meatloaf and Potatoes is the ultimate “sheet pan” solution for a busy weeknight. By roasting the potatoes alongside the meat, the juices from the meatloaf season the vegetables, while the high heat of the oven creates perfectly crispy edges on the spuds. The secret to this recipe is the “panade” (the milk and breadcrumb soak), which ensures the beef stays incredibly moist and tender even at high roasting temperatures.
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Simple Oven-Baked Meatloaf and Potatoes
Ingredients:
| THE MEATLOAF | AMOUNT |
| Ground beef (80/85% lean) | 1 1/2 lbs |
| Plain breadcrumbs | 1 cup |
| Milk | 1/2 cup |
| Egg | 1 large |
| Onion, finely chopped | 1/2 cup |
| Garlic cloves, minced | 2 |
| Ketchup (for mix) | 2 tablespoons |
| Worcestershire sauce | 1 tablespoon |
| Italian seasoning | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| THE GLAZE | AMOUNT |
| Ketchup | 1/4 cup |
| Brown sugar | 1 tablespoon |
| Mustard (Yellow or Dijon) | 1 teaspoon |
| THE POTATOES | AMOUNT |
| Potatoes, 1-inch chunks | 1 1/2/2 lbs |
| Olive oil | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Dried thyme or rosemary | 1 teaspoon |
| Salt and black pepper | To taste |
Directions:
Step 1: Prep and Soak: Preheat your oven to 375°F. Line a large sheet pan with foil or parchment paper. In a small bowl, combine the 1 cup of breadcrumbs and 1/2 cup of milk. Let them sit for 3/5 minutes; this creates a paste that keeps the meatloaf from getting dry.
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Step 2: Mix the Loaf: In a large bowl, combine the beef, the soaked breadcrumb mixture, egg, onion, garlic, 2 tablespoons of ketchup, and the seasonings. Gently mix with your hands until just combined.
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Pro Tip: Overmixing the beef will result in a rubbery, tough meatloaf. Mix just until you no longer see streaks of egg or dry spices.
Step 3: Shape and Season Veggies: Form the meat into a loaf approximately 8/9 inches long in the center of your pan. In a separate bowl, toss the potato chunks with olive oil, garlic powder, herbs, salt, and pepper. Arrange the potatoes in a single layer around the meatloaf.
Step 4: The First Bake: Whisk the glaze ingredients together. Brush 1/2 of the glaze over the meatloaf. Bake for 25 minutes.
Step 5: The Final Glaze: Pull the pan out, stir the potatoes so they brown on all sides, and apply the remaining glaze to the meat. Bake for another 20/25 minutes. The meatloaf is done when it reaches an internal temperature of 160°F.
Step 6: Rest and Serve: Let the meatloaf rest for 5/10 minutes before slicing. This prevents the juices from running out and ensures your slices stay intact.
