One-Pan Oven-Baked Meatloaf & Potatoes

This recipe captures the essence of a classic Midwestern Sunday supper but is simple enough for a busy weeknight. By roasting the potatoes in the same pan as the meatloaf, you save on cleanup and get a full, comforting meal with minimal fuss.

Yields: 4–6 servings
Total Time: Approx. 50–55 minutes
Key Feature: One-pan cleanup

🛒 Ingredients

The Meatloaf

1 ½ lbs Ground beef (80–85% lean is ideal).
1 cup Plain breadcrumbs.
½ cup Milk.
1 Large egg.
½ cup Onion, finely chopped (1 small onion).
2 cloves Garlic, minced.
2 tbsp Ketchup.
1 tbsp Worcestershire sauce.
Seasonings: 1 tsp salt, ½ tsp black pepper, 1 tsp dried Italian seasoning (or oregano), ½ tsp paprika.
Optional: 2 tbsp fresh parsley, chopped.

The Sweet & Tangy Glaze

¼ cup Ketchup.
1 tbsp Brown sugar.
1 tsp Mustard (Yellow or Dijon).

The Roasted Potatoes

1 ½ – 2 lbs Baby potatoes or Russet potatoes (cut into 1-inch chunks).
2 tbsp Olive oil.
Seasonings: 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp dried thyme or rosemary.

👩‍🍳 Instructions

1. Prep the Oven & Pan Preheat your oven to 375°F (190°C). Grease a large sheet pan or 9×13 baking dish lightly with oil. For the easiest cleanup, line the pan with parchment paper or foil first.

2. Soak the Breadcrumbs In a small bowl, mix the breadcrumbs and milk. Let this sit for 3–5 minutes.

Why? This creates a “panade” that keeps the meatloaf moist and tender rather than dense.

3. Mix the Meatloaf In a large bowl, combine the ground beef, the soaked breadcrumb mixture, egg, onion, garlic, 2 tbsp ketchup, Worcestershire sauce, and all the meatloaf seasonings. Mix gently with your hands just until combined.

Tip: Do not overmix, or the meatloaf will become tough.

4. Shape the Loaf Transfer the meat mixture to the center of your prepared pan. Shape it into a loaf about 9 inches long and 4 inches wide. Leave plenty of room around the edges for the potatoes.

5. Arrange the Potatoes In a separate bowl, toss the potato chunks with olive oil, salt, pepper, garlic powder, and thyme/rosemary. Spread them in a single layer around the meatloaf.

6. Glaze & First Bake Mix the glaze ingredients (ketchup, brown sugar, mustard). Brush half of this mixture over the meatloaf. Bake for 25 minutes.

7. Second Bake Remove the pan carefully. Give the potatoes a stir so they brown evenly. Brush the remaining glaze over the meatloaf. Return to the oven for another 20–25 minutes.

Doneness: The meatloaf should reach an internal temperature of 160°F (71°C), and potatoes should be fork-tender.

8. Rest & Serve Let the meatloaf rest for 5–10 minutes before slicing (this locks in the juices). Serve alongside the potatoes.

💡 Serving & Variations

Complete the Plate: While the oven does the heavy lifting, whip up a quick green side to cut through the richness. Steamed green beans, roasted broccoli, or a crisp salad with a vinaigrette work perfectly.
Make Ahead: You can mix and shape the meatloaf the night before and store it in the fridge. Just add a few extra minutes to the baking time if cooking from cold.
Lighter Option: Swap half the beef for ground turkey; add a tablespoon of olive oil to the mix to ensure it stays moist.
Dietary Swaps:
- Dairy-Free: Use beef broth instead of milk.
- Gluten-Free: Use GF breadcrumbs or crushed GF crackers.