Of course! This is the ultimate comfort food meal. Here’s a recipe for a classic, moist, and flavorful meatloaf with a sweet and tangy glaze, paired with perfectly crispy roasted potatoes.
Classic Meatloaf with Roasted Potatoes
This recipe uses a combination of meats for the best flavor and texture, and a simple “panade” (bread-milk mixture) to ensure it stays incredibly moist.
Ingredients
For the Meatloaf:
· 1 lb ground beef (80/20 lean-to-fat ratio is ideal)
· ½ lb ground pork (or use all beef, but pork adds great flavor and fat)
· 1 cup panko breadcrumbs (or regular dry breadcrumbs)
· ⅔ cup milk (whole or 2%)
· 1 small yellow onion, finely diced
· 2 cloves garlic, minced
· 1 large egg, lightly beaten
· 2 tbsp Worcestershire sauce
· 1 tbsp ketchup
· 1 tsp Dijon mustard
· 1 tsp dried thyme or parsley
· 1 ½ tsp salt
· ½ tsp freshly ground black pepper
For the Glaze:
· ½ cup ketchup
· 2 tbsp brown sugar
· 1 tbsp apple cider vinegar
· 1 tsp Worcestershire sauce
For the Roasted Potatoes:
· 2 lbs Yukon Gold or Russet potatoes, scrubbed and cut into 1-inch chunks
· 2 tbsp olive oil
· 1 tsp garlic powder
· 1 tsp paprika
· Salt and pepper to taste
· Fresh chopped parsley for garnish (optional)
Instructions
Prepare the Meatloaf Mixture:
· Preheat your oven to 375°F (190°C).
· In a small bowl, make the panade by combining the panko breadcrumbs and milk. Let it sit for 5-10 minutes until the breadcrumbs have absorbed the milk.
· In a large bowl, combine the ground beef, ground pork, softened breadcrumb mixture, diced onion, garlic, egg, Worcestershire sauce, 1 tbsp ketchup, Dijon mustard, thyme, salt, and pepper.
· Key Tip: Use your hands to mix everything together just until combined. Do not overmix, or the meatloaf will become tough.
Shape and Bake the Meatloaf:
· On a rimmed baking sheet (line it with foil for easy cleanup), shape the meat mixture into a 9×5-inch loaf shape. This allows the heat to circulate better than baking in a loaf pan, resulting in a better crust all around.
· Place the meatloaf on one side of the baking sheet to make room for the potatoes.
Prepare the Potatoes:
· In a large bowl, toss the potato chunks with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
Spread the potatoes in a single layer on the empty side of the baking sheet, leaving a little space around the meatloaf.
Initial Bake:
· Bake the meatloaf and potatoes in the preheated oven for 40 minutes.
Make the Glaze and Finish:
· While the meatloaf is baking, whisk together all the glaze ingredients: ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce.
· After 40 minutes, remove the baking sheet from the oven. Carefully brush or spoon the glaze evenly over the top and sides of the meatloaf.
· Give the potatoes a good stir or shake the pan.
· Return the baking sheet to the oven and bake for another 20-30 minutes.
· The meatloaf is done when a meat thermometer inserted into the center reads 160°F (71°C). The potatoes should be golden brown, crispy on the outside, and tender on the inside.
Rest and Serve:
· CRUCIAL STEP: Remove the meatloaf from the oven and let it rest on the baking sheet for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist meatloaf that doesn’t fall apart.
Garnish the potatoes with fresh parsley if desired.
Slice the meatloaf, serve alongside the crispy roasted potatoes, and enjoy!
Chef’s Tips for the Perfect Meatloaf
· The Panade is Key: The breadcrumb-milk mixture is the secret to a tender, moist meatloaf. It prevents the proteins from shrinking and squeezing out all the juices.
· Don’t Overmix: Mix the ingredients with your hands until just combined. Overworking the meat will make the texture dense and tough.
Bake on a Sheet Pan: Baking free-form on a sheet pan instead of in a loaf pan gives you more delicious, caramelized surface area for the glaze.
· Use a Thermometer: The only way to know for sure if your meatloaf is done is to use an instant-read thermometer. This prevents dry, overcooked meatloaf.
· Let it Rest: This is non-negotiable. Slicing it immediately will cause all the flavorful juices to run out.
Leftovers are a Bonus!
· Meatloaf makes incredible sandwiches the next day. Serve cold or lightly pan-fried on toasted bread with a little mayonnaise.