Simple Oven-Baked Meatloaf and Potatoes
This Simple Oven-Baked Meatloaf and Potatoes is a perfect one-pan dinner for hectic evenings. Cooking the potatoes beside the meatloaf lets the flavorful juices season the potatoes as they roast, while the hot oven gives everything deliciously crisp edges. The key technique is the panade—a mixture of milk and breadcrumbs—which keeps the meatloaf tender and juicy even while baking at a higher temperature.
Ingredients
Meatloaf
- 1 ½ lbs ground beef (80–85% lean)
- 1 cup plain breadcrumbs
- ½ cup milk
- 1 large egg
- ½ cup finely chopped onion
- 2 garlic cloves, minced
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
Glaze
- ¼ cup ketchup
- 1 tbsp brown sugar
- 1 tsp mustard (yellow or Dijon)
Potatoes
- 1 ½–2 lbs potatoes, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme or rosemary
- Salt and black pepper, to taste
Instructions
Step 1: Prepare the Panade
Heat the oven to 375°F and line a large sheet pan with parchment paper or foil. In a small bowl, mix the breadcrumbs and milk together and let it rest for about 3–5 minutes until it forms a soft paste. This helps keep the meatloaf moist.
Step 2: Make the Meat Mixture
In a large mixing bowl, add the ground beef, soaked breadcrumb mixture, egg, onion, garlic, ketchup, Worcestershire sauce, and seasonings. Mix gently until everything is just combined—avoid overmixing so the meatloaf stays tender.
Step 3: Shape and Prepare the Potatoes
Shape the meat mixture into an 8–9 inch loaf and place it in the center of the sheet pan. In another bowl, toss the potato chunks with olive oil, garlic powder, herbs, salt, and pepper. Spread the potatoes around the meatloaf in a single layer.
Step 4: Bake the First Time
Combine the glaze ingredients in a small bowl. Brush about half of the glaze over the top of the meatloaf. Bake for 25 minutes.
Step 5: Add the Remaining Glaze
Remove the pan from the oven and stir the potatoes so they brown evenly. Brush the rest of the glaze over the meatloaf, then return the pan to the oven. Bake another 20–25 minutes, or until the internal temperature reaches 160°F.
Step 6: Rest Before Serving
Allow the meatloaf to rest for 5–10 minutes before slicing. This helps keep the juices inside and makes the slices hold together better when served.