Meatloaf with Roasted Potatoes

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Of course! Meatloaf with roasted potatoes is the ultimate comfort food meal—savory, satisfying, and perfect for a family dinner. The best part is how they can cook together in the oven, making cleanup a breeze.

Here’s a classic, foolproof recipe for a juicy, flavorful meatloaf with crispy, herb-roasted potatoes.

Classic Meatloaf with Herb-Roasted Potatoes

Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 1 hour

Ingredients

For the Meatloaf:

· 1 ½ lbs ground beef (80/20 blend is ideal for moisture)
· 1 cup panko breadcrumbs (or regular breadcrumbs)
· 1 small yellow onion, finely diced
· 2 cloves garlic, minced
· 1 large egg
· ⅓ cup whole milk
· ⅓ cup ketchup, plus more for glazing
· 1 tablespoon Worcestershire sauce
· 1 teaspoon dried thyme
· 1 teaspoon paprika
· 1 ½ teaspoons salt
· ½ teaspoon black pepper
· 2 tablespoons fresh parsley, chopped (optional)

For the Roasted Potatoes:

· 1 ½ lbs Yukon Gold or Russet potatoes, scrubbed and cut into 1-inch chunks
· 2 tablespoons olive oil
· 1 teaspoon garlic powder
· 1 teaspoon dried rosemary (or 1 tbsp fresh, chopped)
· ½ teaspoon dried thyme
· Salt and black pepper to taste

Instructions

Part 1: Prep the Meatloaf and Potatoes

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Pan: Line a rimmed baking sheet with parchment paper or foil for easy cleanup. This allows the heat to circulate around the meatloaf, preventing it from steaming in a loaf pan and giving the potatoes plenty of room to crisp up.
  3. Soak Breadcrumbs: In a large bowl, combine the panko breadcrumbs and milk. Let it sit for 5 minutes to allow the breadcrumbs to absorb the milk. This is the secret to a tender, not dense, meatloaf.
  4. Mix Meatloaf: To the same bowl, add the ground beef, diced onion, garlic, egg, ⅓ cup ketchup, Worcestershire sauce, thyme, paprika, salt, pepper, and parsley. Using your hands, mix gently but thoroughly until everything is just combined. Do not overmix, or the meatloaf can become tough.
  5. Form the Loaf: Shape the meat mixture into a 9×5-inch loaf (about the size of a standard loaf pan) directly on the prepared baking sheet.
  6. Prepare Potatoes: In a separate bowl, toss the chopped potatoes with olive oil, garlic powder, rosemary, thyme, salt, and pepper until evenly coated.
  7. Arrange on Pan: Spread the potatoes in a single layer around the meatloaf on the baking sheet.

Part 2: Baking

  1. Initial Bake: Place the baking sheet in the preheated oven and bake for 40 minutes.
  2. Add Glaze: After 40 minutes, remove the pan from the oven. Carefully brush the top and sides of the meatloaf with a generous additional layer of ketchup (about 2-3 tablespoons).
  3. Finish Baking: Return the pan to the oven and bake for another 20-30 minutes.
    · The meatloaf is done when the internal temperature reaches 160°F (71°C) in the center.
    · The potatoes should be golden brown, crispy, and tender when pierced with a fork.
  4. Rest: Once cooked, remove the pan from the oven. It is crucial to let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist slice that doesn’t fall apart.

Key Tips for Success

· Don’t Overmix: Handle the meat as little as possible once the other ingredients are incorporated.
· Use a Baking Sheet, Not a Loaf Pan: Cooking on a baking sheet gives the meatloaf a better crust all around and allows the fat to render away, resulting in a less greasy loaf. It also provides the perfect space for the potatoes to roast alongside it.
· The Internal Temperature is Key: The only way to know for sure if your meatloaf is done is with an instant-read thermometer. Aim for 160°F (71°C).
· Customize the Glaze: Instead of just ketchup, try mixing ketchup with a tablespoon of brown sugar and a teaspoon of mustard for a sweet and tangy glaze.

Flavor Variations

· BBQ Meatloaf: Substitute the ketchup in the glaze with your favorite BBQ sauce.
· “Mom’s” Meatloaf: Add ½ cup of finely chopped bell pepper and ½ cup of shredded carrot to the meat mixture for extra flavor and hidden veggies.
· Cheesy Stuffed Meatloaf: Create a “trench” down the center of the shaped loaf and fill it with a log of shredded cheddar or mozzarella cheese, then seal the meat over the top.
· Bacon-Wrapped: Drape 4-6 slices of bacon over the top of the shaped loaf before baking for an extra layer of smoky flavor and richness.

FAQ

Q: Can I use a different type of meat?
A: Absolutely! A blend of 1 lb ground beef and ½ lb ground pork is classic and very flavorful. You can also use ground turkey, but add an extra tablespoon of olive oil to keep it moist.

Q: Why are my potatoes not crispy?
A: The key is to not overcrowd the pan. Make sure the potatoes are in a single layer with a little space between them. If they’re piled on top of each other, they will steam instead of roast.

Q: Can I make this ahead of time?
A: Yes. You can assemble the meatloaf (without baking it) and keep it covered in the refrigerator for up to 24 hours. Let it sit at room temperature for 20-30 minutes before baking as directed.

Q: How do I reheat leftovers?
A: Reheat slices of meatloaf in a skillet with a little bit of oil over medium heat to keep the outside from getting soggy. Reheat potatoes in the air fryer or toaster oven to keep them crispy.

Enjoy your delicious, home-cooked meal

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