One-Pan Glazed Meatloaf and Roasted Potatoes

Ingredients

FOR THE MEATLOAF:

1 lb. ground beef

1/2 medium onion, finely diced

1 large egg

1/3 cup oats or panko crumbs

2 tablespoons milk

2 teaspoons tomato sauce

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon ground sage

FOR THE POTATOES:

1 lb. baby potatoes, halved, golden or red

2 tablespoons olive oil

Salt and pepper to taste

FOR THE MEATLOAF GLAZE:

1/2 cup tomato sauce

1-1/2 tablespoons brown sugar

1 teaspoon white vinegar or apple cider vinegar

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon sea salt

1/8 teaspoon black pepper

Instructions:

FOR THE MEATLOAF:

Preheat your oven to 375°F.

Coat a large baking sheet with nonstick spray.

In a large mixing bowl, combine all the meatloaf ingredients.

Mix thoroughly to ensure everything is well blended.

Shape the mixture into a loaf (about 4-5 inches thick) and place it on the prepared baking sheet.

FOR THE POTATOES:

Toss the halved potatoes with olive oil.

Arrange the potatoes around the meatloaf on the baking sheet.

Season generously with salt and pepper.

Bake for 45 minutes.

FOR THE MEATLOAF GLAZE:

In a small bowl, whisk together all the glaze ingredients.

Spread the glaze over the meatloaf, then return the sheet to the oven.

Continue baking for an additional 15 minutes, until the potatoes are tender.

Let the meatloaf rest for 10 minutes before slicing.

Slice the meatloaf and serve it alongside the roasted potatoes.

Enjoy your meal!

Notes:

Meatloaf Texture: Using oats or panko crumbs in the meatloaf provides a great texture. If you prefer a finer texture, you can substitute with regular breadcrumbs.

Flavor Depth: The ground sage adds a subtle earthiness to the meatloaf. If you don’t have sage on hand, thyme or rosemary can work as alternatives.

Customizing the Glaze: The glaze combines sweetness from the brown sugar with tanginess from the vinegar. You can adjust the sweetness or acidity by varying the sugar or vinegar quantities.

Potato Variety: Baby potatoes work well due to their quick cooking time and tender texture. You can also use fingerling potatoes or cut larger potatoes into chunks.

Browning: For extra crispiness, you can broil the meatloaf and potatoes for the last few minutes of cooking. Keep an eye on them to prevent burning.

Resting Time: Allowing the meatloaf to rest for 10 minutes after baking helps retain its juices, making it more moist when sliced.

Make Ahead: This dish can be prepped ahead of time. Assemble the meatloaf and potatoes on the baking sheet, cover, and refrigerate until ready to bake. Just increase the cooking time slightly if baking from cold.

Leftovers: This meal reheats well, and the meatloaf can also be used in sandwiches the next day.

Vegetable Sides: You can add other vegetables like carrots or green beans to the sheet pan to roast alongside the potatoes for a more complete meal.

Gluten-Free Option: Use gluten-free oats or gluten-free breadcrumbs to make this recipe gluten-free.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of ground meat for the meatloaf?

Yes, you can use ground turkey, chicken, or pork instead of ground beef.

Adjust the cooking time if needed, as different meats may cook at different rates.

What can I substitute for panko crumbs or oats in the meatloaf?

You can use regular bread crumbs, crushed crackers, or even cooked rice as a substitute.

Ensure they are well-mixed to bind the meatloaf.

Can I prepare the meatloaf mixture in advance?

Yes, you can prepare the meatloaf mixture a day ahead.

Keep it covered in the refrigerator and shape it into a loaf just before baking.

How do I ensure the meatloaf is moist?

Adding ingredients like milk, eggs, and tomato sauce helps keep the meatloaf moist.

Avoid over-mixing the meat, which can make it dense.

Can I use sweet potatoes instead of baby potatoes?

Yes, sweet potatoes can be used.

They may need a slightly different cooking time, so check for tenderness.

How can I make this recipe gluten-free?

Use gluten-free oats or breadcrumbs and ensure the ketchup and other ingredients are gluten-free.

What can I use instead of tomato sauce for the glaze?

You can use barbecue sauce or a mixture of ketchup and Worcestershire sauce as an alternative to tomato sauce.

Can I freeze the meatloaf?

Yes, you can freeze the cooked meatloaf.

Allow it to cool completely, then slice and wrap it tightly in plastic wrap or foil. Freeze for up to 3 months.

What can I serve with this meatloaf and potatoes?

Green vegetables like steamed broccoli or a side salad work well.

You could also serve it with a simple gravy.

How can I make the meatloaf spicier?

Add a teaspoon of cayenne pepper or hot sauce to the meat mixture or the glaze.

Adjust the amount to your taste preference.