- Simple Oven-Baked Meatloaf and Potatoes
A hearty one-pan dinner that’s easy, comforting, and full of flavor. The potatoes roast beside the meatloaf and absorb the savory juices while the oven gives everything delicious crispy edges.
Ingredients
Meatloaf
1 ½ lbs (680 g) 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 (Optional but Recommended)
⅓ cup ketchup
1 tbsp brown sugar
1 tsp mustard
Potatoes
1 ½ lbs potatoes, cut into chunks
2 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
Instructions
Preheat the oven
Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or roasting pan.
Prepare the panade
In a large bowl, mix the breadcrumbs and milk. Let it sit for 2–3 minutes so the bread absorbs the milk. This keeps the meatloaf moist and tender.
Make the meatloaf mixture
Add the ground beef, egg, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper.
Mix gently until just combined. Do not overmix.
Shape the meatloaf
Form the mixture into a loaf shape and place it in the center of the baking sheet.
Prepare the potatoes
In another bowl, toss the potato chunks with olive oil, garlic powder, paprika, salt, and pepper.
Arrange in the pan
Spread the seasoned potatoes around the meatloaf in a single layer.
Add the glaze
In a small bowl mix ketchup, brown sugar, and mustard. Spread the glaze evenly over the meatloaf.
Bake
Bake for 40–50 minutes, until:
Meatloaf reaches 160°F (71°C) internally
Potatoes are golden and tender
Rest and serve
Let the meatloaf rest for 5–10 minutes before slicing. Serve with the roasted potatoes.
Tips for the Best Meatloaf
Use 80–85% lean beef for juicy texture.
Cut potatoes into similar sizes so they cook evenly.
For extra flavor, sprinkle parmesan cheese or fresh parsley over the potatoes before serving.
