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.