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 breadcrumbs½ cup milk1 large egg½ cup finely chopped onion2 garlic cloves, minced2 tbsp ketchup (for the mix)1 tbsp Worcestershire sauce1 tsp Italian seasoning1 tsp salt½ tsp black pepper

Glaze

¼ cup ketchup1 tbsp brown sugar1 tsp mustard (yellow or Dijon)

Potatoes

1 ½–2 lbs potatoes, cut into 1-inch chunks2 tbsp olive oil1 tsp garlic powder1 tsp dried thyme or rosemarySalt and black pepper, to tasteDirections

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.

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

Step 5: Final Glaze
Stir the potatoes for even browning and brush the remaining glaze on the meatloaf. Bake another 20–25 minutes, until the meatloaf reaches 160°F internally.

Step 6: Rest and Serve
Let the meatloaf rest 5–10 minutes before slicing to keep the juices inside and the slices intact.