Simple Oven-Baked Meatloaf and Potatoes

This oven-baked meatloaf and potatoes is a comforting one-pan dinner that brings the feel of a Sunday supper to a busy weeknight. The meatloaf is tender and savory with a simple ketchup glaze, while the potatoes roast alongside it until golden and tender.

It’s an easy meal for a family dinner, and the leftovers are just as useful for lunches the next day.

 

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour 5 minutes

 

Ingredients

For the Meatloaf

• 1 1/2 pounds ground beef (80–85% lean)
• 1 cup plain breadcrumbs
• 1/2 cup milk
• 1 large egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian seasoning or oregano
• 1/2 teaspoon smoked or regular paprika, optional
• 2 tablespoons chopped fresh parsley, optional

For the Glaze

• 1/4 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon yellow or Dijon mustard

For the Potatoes

• 1 1/2–2 pounds baby potatoes or russet potatoes, cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme or rosemary, or a mix
• Extra parsley, optional

 

Instructions

1. Prepare the oven: Preheat the oven to 375°F (190°C). Lightly grease a large sheet pan or 9×13-inch baking dish. Line with parchment or foil for easier cleanup if desired.
2. Soften the breadcrumbs: Mix the breadcrumbs and milk in a small bowl. Let stand for 3–5 minutes.
3. Make the meatloaf: Add the ground beef, breadcrumb mixture, egg, onion, garlic, ketchup, Worcestershire sauce, salt, pepper, Italian seasoning, paprika, and parsley to a large bowl. Mix gently just until combined.
4. Shape the loaf: Transfer the mixture to the prepared pan and shape it into a loaf about 8–9 inches long and 3–4 inches wide.
5. Season the potatoes: Toss the potatoes with olive oil, salt, pepper, garlic powder, and thyme or rosemary. Arrange them around the meatloaf in a single layer. If the pan is too crowded, use a separate baking sheet.
6. Make the glaze: Stir together the ketchup, brown sugar, and mustard. Spread half over the meatloaf and reserve the rest.
7. Bake: Bake for 25 minutes. Carefully stir the potatoes, then spread the remaining glaze over the meatloaf.
8. Finish baking: Return to the oven for another 20–25 minutes, or until the meatloaf reaches 160°F (71°C) internally and the potatoes are fork-tender.
9. Rest and serve: Let the meatloaf rest for 5–10 minutes before slicing. Serve with the roasted potatoes and a little extra parsley if desired.

 

Tips and Variations

• Don’t overmix the meat mixture, or the meatloaf can become dense.
• Mix the meatloaf a day ahead, shape it, cover, and refrigerate until ready to bake.
• For gluten-free meatloaf, use gluten-free breadcrumbs or crushed gluten-free crackers.
• For dairy-free preparation, use broth instead of milk in the breadcrumb mixture.
• Ground turkey or chicken can replace part of the beef.
• Swap ketchup for barbecue sauce in the glaze for a different flavor.
• Finely grated carrot or zucchini can be added to the meat mixture; squeeze out excess moisture first.
• If the potatoes cook faster than the meatloaf, bake them separately.

 

Serving Suggestions

Serve this meal with steamed green beans, roasted broccoli, peas, corn, or a simple green salad. Extra ketchup, barbecue sauce, or gravy can also be served alongside.

 

Storage

Refrigerate leftovers in a covered container within 2 hours. They can be kept in the refrigerator for 3–4 days and reheated in the microwave or oven.

This simple meatloaf and potatoes recipe makes a hearty family dinner with minimal cleanup. The combination of glazed meatloaf and roasted potatoes is classic, practical, and easy enough for a regular weeknight.