1poundYukon Gold potatoescut into 1-inch pieces (usually slicing them in half is good)
Salt and pepper
Fresh minced parsleyfor garnish
Preheat the oven to 375 degrees. Line a large, rimmed sheet pan with foil. Spray with nonstick cooking spray.
In a large bowl, mix together the ground beef, seasoned bread crumbs, onion and Italian seasoning until well combined.
Add the egg, Worcestershire sauce and milk and mix until fully incorporated.
Line a large sheet pan with aluminum foil and form the beef mixture into a log shape about 4-5 (3-4) inches thick in the center of the baking sheet.
Whisk together the ketchup, brown sugar and Worcestershire sauce in a small bowl, and spread over the top of the meatloaf.
Bake for 10 minutes.
Meanwhile, toss the potatoes in a large bowl with olive oil, and a generous salt and pepper.
Spread the potatoes out on the sheet pan, surrounding the meatloaf (but not touching).
Bake until the potatoes are tender and the meatloaf is cooked to 165 degrees. Let rest for 5 minutes before serving.
As written, this recipe makes enough for 4 people. You can increase the recipe by 50% to feed 6 people and still fit on one large sheet pan. For a larger crowd, use two sheet pans and separate the meatloaf and potatoes onto their own pans.Storage - Store leftover meatloaf and potatoes in an airtight container in the fridge, for up to 3-4 days.Reheating - Reheat in the microwave for 60-90 seconds. Or enjoy cold leftover meatloaf on a sandwich.