𝗜 𝗻𝗲𝗲𝗱 𝘆𝗼𝘂𝗿 𝗼𝗽𝗶𝗻𝗶𝗼𝗻𝘀 𝗽𝗹𝗲𝗮𝘀𝗲 𝘀𝗮𝘆 𝘆𝘂𝗺𝗺𝘆 𝗼𝗿 𝘀𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝗱𝗼𝗻'𝘁 𝗯𝗿𝗲𝗮𝗸 𝗺𝘆 𝗵𝗲𝗮𝗿𝘁 Classic Meatloaf with Roasted Potatoes Ingredients: For the Meatloaf: 1 1/2 lbs ground beef (80/20 is ideal

 

Classic Meatloaf with Roasted Potatoes: The Ultimate Comfort Meal Recipe

Meatloaf is the quintessential comfort food, bringing together simple ingredients for a deeply satisfying meal. Paired with perfectly roasted potatoes, it becomes a hearty, family-friendly dinner that warms the soul.

This recipe delivers a moist, flavorful meatloaf with a savory glaze and crispy roasted potatoes on the side. Plus, you’ll get cooking tips, variations, and ideas for sides and storage, making this a go-to recipe for weeknights or special occasions.

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Why This Recipe Works

• Balanced flavor: Ground beef mixed with aromatics, herbs, and a touch of Worcestershire sauce creates depth.

• Moist texture: Breadcrumbs, eggs, and milk keep the meatloaf tender.

• Tangy glaze: A ketchup-based glaze caramelizes beautifully on top.

• Crispy roasted potatoes: Simple seasoning and high-heat roasting produce golden, fluffy potatoes.

• Easy to prep ahead: Meatloaf can be shaped and refrigerated or frozen before baking.

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Ingredients

For the Meatloaf:

• 2 pounds (900g) ground beef (80/20 lean-to-fat ratio recommended)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup fresh breadcrumbs (or panko)

• 1/2 cup whole milk

• 2 large eggs

• 2 tablespoons Worcestershire sauce

• 1 tablespoon Dijon mustard (optional but recommended)

• 1 teaspoon dried thyme or Italian seasoning

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1/4 cup fresh parsley, chopped (optional)

For the Glaze:

• 1/2 cup ketchup

• 2 tablespoons brown sugar

• 1 tablespoon apple cider vinegar or lemon juice

• 1 teaspoon smoked paprika (optional for smoky flavor)

• Pinch of cayenne pepper (optional for heat)

For the Roasted Potatoes:

• 2 pounds (900g) baby potatoes or Yukon Gold, halved or quartered

• 3 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon dried rosemary or thyme

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

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Equipment Needed

• Large mixing bowl

• Baking sheet for potatoes

• Loaf pan (9x5 inches) or baking dish for meatloaf

• Small bowl for glaze

• Aluminum foil

• Oven preheated to 375°F (190°C)

• Kitchen knife and cutting board

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Step-By-Step Instructions

Step 1: Prepare the Meatloaf Mixture

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, combine the fresh breadcrumbs and milk. Let it soak for 5 minutes until the crumbs absorb the liquid. This keeps the meatloaf moist.

3. Add ground beef, finely chopped onion, minced garlic, eggs, Worcestershire sauce, Dijon mustard, dried thyme, salt, pepper, and parsley.

4. Mix gently but thoroughly with your hands or a spoon until just combined. Avoid overmixing to prevent a tough meatloaf.

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Step 2: Shape and Glaze the Meatloaf

1. Transfer the meat mixture into a loaf pan or shape it into a loaf on a baking sheet lined with parchment paper.

2. In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, smoked paprika, and cayenne pepper.

3. Spread half of the glaze evenly over the top of the meatloaf.

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Step 3: Prepare the Roasted Potatoes

1. Place halved or quartered potatoes in a large bowl.

2. Drizzle with olive oil and sprinkle garlic powder, rosemary (or thyme), salt, and pepper.

3. Toss well to coat the potatoes evenly.

4. Spread potatoes out on a baking sheet in a single layer, leaving space between pieces for maximum crispiness.

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Step 4: Bake Meatloaf and Potatoes

1. Place the meatloaf and potatoes in the preheated oven. If using separate trays, position the meatloaf in the center rack and potatoes on a lower rack for even heat circulation.

2. Bake for 30 minutes.

3. Remove the meatloaf from the oven and brush the remaining glaze over the top.

4. Flip the potatoes with a spatula to help them brown evenly.

5. Return both to the oven and bake an additional 20-30 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C) and the potatoes are golden and crispy.

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Step 5: Rest and Serve

1. Remove the meatloaf from the oven and let it rest for at least 10 minutes before slicing. This allows juices to redistribute and keeps the loaf moist.

2. Sprinkle roasted potatoes with fresh parsley for color and flavor if desired.

3. Slice the meatloaf and serve alongside the roasted potatoes.

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Tips for Perfect Meatloaf and Roasted Potatoes

• Don’t overwork the meat: Mixing just until combined keeps the meatloaf tender.

• Use fresh breadcrumbs: They absorb moisture better than dry breadcrumbs. If using dry, soak them in milk longer.

• Glaze at the right time: Applying glaze halfway through baking and then again near the end gives a rich, sticky topping.

• Use a meat thermometer: Ensure the internal temperature reaches 160°F to avoid undercooked beef.

• Crispier potatoes: Roast at high heat and don’t overcrowd the pan. Flip halfway for even browning.

• Resting is key: Always let meatloaf rest before cutting to avoid dry slices.

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Variations and Add-Ins

• Vegetables in meatloaf: Add finely diced bell peppers, carrots, or celery for extra nutrition and moisture.

• Cheesy meatloaf: Stuff the middle with shredded mozzarella or cheddar for a gooey surprise.

• Turkey or chicken meatloaf: Substitute ground turkey or chicken for a leaner option; add an extra egg to help bind.

• Spicy kick: Add chili flakes or hot sauce to the meat mixture or glaze.

• Different glaze: Use barbecue sauce, tomato sauce, or a mix of honey and mustard.

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Side Dish Ideas

• Steamed green beans or broccoli: Adds fresh, crunchy veggies to balance the meal.

• Simple garden salad: Light vinaigrette with mixed greens.

• Creamy mashed cauliflower: A lower-carb alternative to potatoes.

• Dinner rolls or garlic bread: For mopping up any juices or glaze.

• Coleslaw: Adds a cool, tangy crunch.

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How to Store and Reheat

• Refrigerate: Cover leftovers tightly in an airtight container; keep in fridge for up to 4 days.

• Freeze: Slice meatloaf and freeze with potatoes separately in airtight containers or freezer bags for up to 3 months.

• Reheat: Oven reheating works best — wrap meatloaf in foil and warm at 325°F (160°C) for 15–20 minutes or until heated through. Microwave is okay for quick reheats but can dry the meat.

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Nutritional Information (Approximate per serving)

• Calories: 450–550

• Protein: 35g

• Fat: 25g

• Carbohydrates: 30g

• Fiber: 3g

• Sodium: 600mg (varies with glaze and seasoning)

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Frequently Asked Questions

Can I make meatloaf ahead?

Absolutely! Prepare the meat mixture, shape the loaf, and refrigerate covered for up to 24 hours. Add glaze just before baking.

Can I use ground turkey instead of beef?

Yes! Ground turkey or chicken can be substituted. Expect a milder flavor and leaner meat — add an extra egg or some finely grated vegetables to keep it moist.

How do I keep meatloaf moist?

Avoid overmixing, use fresh breadcrumbs soaked in milk, add eggs, and don’t skip resting after baking.

How long will leftovers last?

In the fridge, 3-4 days; frozen, up to 3 months.

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Fun Facts About Meatloaf

• Originated in Europe, the first meatloaf recipes date back to ancient Rome!

• Meatloaf became wildly popular in the U.S. during the Great Depression for its affordability.

• There are countless regional variations worldwide — from Italian meatballs baked as a loaf to German Leberkäse.

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Final Thoughts

Classic meatloaf with roasted potatoes is a timeless, versatile dish that satisfies every time. With this detailed recipe, you’ll achieve a juicy, flavorful meatloaf with perfectly crispy potatoes that everyone will love. Don’t hesitate to customize the glaze, add veggies, or try different meats — the possibilities are endless!

Enjoy this comforting, hearty meal with your loved ones!

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