Classic Oven-Baked Meatloaf and Potatoes
This classic oven-baked meatloaf and potatoes recipe delivers everything we love about old-fashioned comfort food in one easy pan. It’s a one-pan meatloaf dinner that feels like a cozy Sunday supper but is simple enough for busy weeknights. A longtime favorite in Midwestern home cooking, meatloaf remains popular because it’s budget-friendly, filling, and made with pantry staples.
By roasting the homemade meatloaf and potatoes together, this recipe saves time, minimizes cleanup, and gives you a complete family dinner straight from the oven. The meatloaf turns out juicy and flavorful, topped with a sweet and tangy ketchup glaze, while the potatoes roast until fork-tender with lightly crispy edges. It’s an easy comfort food dinner that reheats beautifully and never goes out of style.
Ingredients:
For the Meatloaf
1½ pounds ground beef (80–85% lean for juicy, flavorful meatloaf)
1 cup plain breadcrumbs
½ cup milk
1 large egg
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried Italian seasoning or oregano
½ teaspoon paprika (optional)
2 tablespoons fresh parsley, chopped (optional)
For the Meatloaf Glaze
¼ cup ketchup
1 tablespoon brown sugar
1 teaspoon yellow or Dijon mustard
For the Roasted Potatoes
1½–2 pounds potatoes (baby or russet), cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme or rosemary
Optional garnish: chopped parsley
Directions:
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 easy cleanup.
Soften the breadcrumbs by mixing breadcrumbs and milk in a small bowl. Let sit 3–5 minutes until absorbed this keeps the meatloaf moist and tender.
Make the meatloaf mixture. In a large bowl, combine ground beef, soaked breadcrumbs, egg, onion, garlic, ketchup, Worcestershire sauce, salt, pepper, Italian seasoning, paprika, and parsley. Mix gently until just combined.
Shape the meatloaf. Form the mixture into a loaf (about 8–9 inches long) in the center of the pan, leaving room for the potatoes.
Season the potatoes. Toss potatoes with olive oil, salt, pepper, garlic powder, and herbs. Spread evenly around the meatloaf.
Prepare the glaze. Mix ketchup, brown sugar, and mustard. Spread half over the meatloaf; reserve the rest.
Bake for 25 minutes. Remove pan, stir potatoes for even roasting, and spread remaining glaze on the meatloaf.
Finish baking for another 20–25 minutes, until the meatloaf reaches 160°F (71°C) internally and potatoes are fork-tender.
Rest and serve. Let the meatloaf rest 5–10 minutes before slicing. Garnish with parsley if desired.
Store leftovers. Refrigerate for 3–4 days. Reheat easily in the oven or microwave.
Why You’ll Love This Oven-Baked Meatloaf and Potatoes:
Easy one-pan dinner Meatloaf and potatoes cook together for minimal cleanup
Classic comfort food recipe Nostalgic flavors the whole family loves
Budget-friendly family meal Simple ingredients that go a long way
Perfect for meal prep Leftovers reheat beautifully for lunches
Highly customizable Easy to make gluten-free or lighter with swaps
This classic meatloaf with roasted potatoes is delicious on its own, but it also pairs perfectly with steamed green beans, roasted broccoli, buttered corn, or a crisp side salad. Add extra ketchup, gravy, or barbecue sauce for an even cozier comfort-food experience.
Whether you’re feeding a family, meal prepping for the week, or craving a simple homemade dinner, this easy oven-baked meatloaf and potatoes recipe delivers comfort, flavor, and convenience every time.
