It took everyone back to the dinners of their childhood.
Easy Sheet-Pan Meatloaf with Roasted Potatoes
This Easy Sheet-Pan Meatloaf with Roasted Potatoes is a perfect dinner for hectic evenings. Cooking the potatoes beside the meatloaf allows all the flavorful juices to coat the vegetables, while the hot oven gives everything a delicious golden finish. A simple breadcrumb-and-milk mixture helps keep the meatloaf soft, juicy, and tender throughout baking.
Ingredients
For the Meatloaf
- 1 ½ lbs ground beef (80–85% lean)
- 1 cup plain breadcrumbs
- ½ cup milk
- 1 large egg
- ½ cup onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
For the Glaze
- ¼ cup ketchup
- 1 tbsp brown sugar
- 1 tsp mustard (yellow or Dijon)
For the Potatoes
- 1 ½–2 lbs potatoes, chopped into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme or rosemary
- Salt and pepper, as needed
Instructions
Step 1: Prepare the Panade
Heat the oven to 375°F and cover a large baking sheet with parchment paper or foil. In a small bowl, stir together the breadcrumbs and milk. Let the mixture rest for about 3 to 5 minutes until it forms a soft paste.
Step 2: Combine the Meat Mixture
Place the ground beef into a large bowl. Add the soaked breadcrumbs, egg, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently just until everything is blended together. Avoid overmixing to keep the meatloaf tender.
Step 3: Arrange the Potatoes
Shape the meat mixture into a loaf about 8 to 9 inches long and place it in the middle of the prepared pan. In another bowl, toss the potato chunks with olive oil, garlic powder, herbs, salt, and pepper. Spread them evenly around the meatloaf.
Step 4: Bake the First Round
Mix the glaze ingredients in a small bowl and spread half of the glaze over the top of the meatloaf. Place the pan in the oven and bake for 25 minutes.
Step 5: Finish Baking
Carefully stir the potatoes so they brown evenly. Brush the remaining glaze over the meatloaf and return the pan to the oven for another 20 to 25 minutes. The meatloaf is done when the internal temperature reaches 160°F.
Step 6: Rest Before Serving
Allow the meatloaf to sit for 5 to 10 minutes before slicing. This helps the juices stay inside and keeps the slices firm and easy to serve.
