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

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