Simple Oven-Baked Meatloaf and Potatoes
This Simple Oven-Baked Meatloaf and Potatoes is the ultimate sheet-pan solution for busy weeknights. Roasting the potatoes alongside the meat allows the meatloaf’s juices to season the veggies, while the high oven heat creates perfectly crispy edges. The secret is the “panade” (milk and breadcrumb soak), which keeps the beef moist and tender even at high roasting temperatures.
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 (for the mix)
- 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 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 and Soak
Preheat the oven to 375°F and line a large sheet pan with foil or parchment. In a small bowl, combine breadcrumbs and milk. Let sit 3–5 minutes to form a paste that keeps the meatloaf moist.
Step 2: Mix the Loaf
In a large bowl, combine the beef, soaked breadcrumb mixture, egg, onion, garlic, ketchup, Worcestershire sauce, and seasonings. Mix gently until just combined—overmixing can make the meatloaf tough.
Step 3: Shape and Season Veggies
Form the meat into an 8–9 inch loaf in the center of the pan. Toss potato chunks with olive oil, garlic powder, herbs, salt, and pepper. Arrange the potatoes around the meatloaf in a single layer.
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