Sheet Pan Meatloaf and Potatoes
Juicy old fashioned meatloaf with a sweet and savory glaze, baked on a sheet pan with tender Yukon Gold potatoes roasting alongside it. A full comfort food dinner with one pan to wash.
Servings: 4 servings
Ingredients
Meatloaf:
- 1 pound ground beef
- ½ cup Italian seasoned bread crumbs
- 2 tablespoons dried minced onion flakes
- 1 tablespoon Italian seasoning blend
- 1 egg room temperature and lightly beaten
- 1 tablespoon milk
- 1 teaspoon Worcestershire sauce
Glaze:
- 1/4 cup ketchup
- 3 teaspoons light brown sugar
- 1 teaspoon Worcestershire sauce
Potatoes:
- 1 pound Yukon gold potatoes cut into 1-inch pieces
- 2 tablespoons olive oil
- Salt and pepper
- Fresh minced parsley for garnish
Instructions
- Preheat the oven to 375°F. Line a large rimmed sheet pan with foil and spray with nonstick cooking spray.
- In a large bowl, mix the ground beef, bread crumbs, minced onion, and Italian seasoning until combined. Add the egg, milk, and Worcestershire sauce and mix with your hands just until evenly incorporated. Do not overmix.
- Form the mixture into a log about 4 inches thick in the center of the prepared pan, leaving room around all sides.
- Whisk the ketchup, brown sugar, and Worcestershire sauce together in a small bowl and spread over the top and sides of the meatloaf.
- Bake for 10 minutes.
- Meanwhile, toss the potatoes in a large bowl with the olive oil and a generous amount of salt and pepper.
- Remove the pan from the oven and spread the potatoes in a single layer around the meatloaf, close but not touching it.
- Return to the oven and bake uncovered for 40 more minutes, until the potatoes are golden and fork tender and the meatloaf registers 160°F in the center.
- Let rest for 10 minutes before slicing. Garnish the potatoes with fresh parsley.
Notes
- Don't overmix: Use your hands and stop as soon as the mixture is evenly combined. Overworking makes meatloaf dense and dry.
- Bake uncovered: Covering traps steam and costs you the caramelized edges that make the sheet pan worth using.
- Ground beef must reach 160°F: Don't judge doneness by color. Use an instant read thermometer in the thickest part of the loaf.
- Potato size matters: Cut them to 1 inch so they finish when the meatloaf does. Larger pieces will still be firm.
- Lean beef works best: A flat pan has nowhere for rendered fat to drain, so 90/10 keeps the potatoes from sitting in grease.
- Bread crumb swaps: Plain bread crumbs, panko, or crushed crackers all work. With plain, add a pinch of salt and extra Italian seasoning.
- The glaze is optional: Serve it on the side if your family is split on it.
Italian seasoning is assertive: Start with 2 teaspoons if you'd rather it be subtle. - Scaling up: Increase by 50% to serve 6 on one large pan. For more, use two pans and separate the meatloaf from the potatoes.
- Smaller loaves: Shape into 2 or 3 smaller loaves to cut about 15 minutes off the bake time.
- Add vegetables: Carrots go on with the potatoes in large chunks. Add broccoli during the last 20 minutes.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days.
- Reheat the potatoes in a hot oven or air fryer to re-crisp them. Meatloaf slices freeze for up to 3 months.
Nutrition
Calories: 465kcal | Carbohydrates: 41g | Protein: 29g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 476mg | Potassium: 1023mg | Fiber: 4g | Sugar: 9g | Vitamin A: 198IU | Vitamin C: 26mg | Calcium: 100mg | Iron: 5mg
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