It took everyone back to the dinners of their childhood.

Simple Oven-Baked Meatloaf and Potatoes

This Simple Oven-Baked Meatloaf and Potatoes recipe is a true weeknight hero. Everything cooks together on one pan, saving time while building flavor. As the meatloaf roasts, its savory juices seep into the potatoes, seasoning them naturally, while the oven heat creates crisp edges and tender centers. The key to a juicy meatloaf is the panade—a simple blend of milk and breadcrumbs that keeps the beef moist and tender throughout baking.

Ingredients

Meatloaf

• 1½ 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 (for the mixture)
• 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

• 1½–2 lbs potatoes, cut into 1-inch chunks
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme or rosemary
• Salt and black pepper, to taste

Directions

Step 1: Prep the Panade
Preheat the oven to 375°F (190°C). Line a large sheet pan with foil or parchment paper. In a small bowl, mix the breadcrumbs and milk. Let sit for 3–5 minutes until a soft paste forms.

Step 2: Make the Meatloaf
In a large bowl, combine the ground beef, panade, egg, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently until just combined—avoid overmixing.

Step 3: Shape and Season
Form the mixture into an 8–9 inch loaf and place it in the center of the prepared pan. Toss the potatoes with olive oil, garlic powder, herbs, salt, and pepper, then spread them evenly around the meatloaf.

Step 4: First Bake
Whisk together the glaze ingredients and brush half of it over the meatloaf. Bake for 25 minutes.

Step 5: Finish Baking
Remove the pan, stir the potatoes for even browning, and brush the remaining glaze over the meatloaf. Return to the oven and bake for another 20–25 minutes, until the meatloaf reaches an internal temperature of 160°F (71°C).

Step 6: Rest and Serve
Let the meatloaf rest for 5–10 minutes before slicing to keep it juicy and intact. Serve with the roasted potatoes straight from the pan.