There’s something wonderfully comforting about a homemade meatloaf with roasted baby potatoes. This version features a tender, juicy beef meatloaf coated in a glossy savory-sweet glaze, surrounded by golden baby potatoes that soak up all the delicious juices as they roast. It’s hearty, satisfying, and perfect for a cozy family dinner.

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The meatloaf is made with seasoned ground beef, onion, garlic, breadcrumbs, egg, and simple pantry spices, then topped with a flavorful tomato-based glaze before baking. The potatoes are seasoned with olive oil, garlic, paprika, and herbs, giving them crisp golden edges and a soft, buttery center. It’s an easy one-pan-style meal that brings classic comfort food straight to the dinner table.

Why You’ll Love This Meatloaf

  • Tender and juicy: The combination of breadcrumbs, egg, and finely chopped onion helps keep the meatloaf moist.
  • Sweet and savory glaze: A simple ketchup-based glaze adds a rich, caramelized finish.
  • Perfect potatoes: Baby potatoes roast until golden outside while staying creamy inside.
  • Family-friendly: Familiar flavors make this an easy dinner everyone can enjoy.
  • Great for leftovers: Slices reheat beautifully and make excellent sandwiches the next day.

Ingredients

For the Meatloaf:

  • 2 lb ground beef, preferably 80–85% lean
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup breadcrumbs
  • 1 large egg
  • ½ cup milk
  • 2 tbsp Worcestershire sauce
  • 2 tbsp ketchup
  • 1 tsp Dijon mustard
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried Italian seasoning
  • 2 tbsp chopped fresh parsley

For the Glaze:

  • ½ cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • ½ tsp smoked paprika

For the Roasted Baby Potatoes:

  • 1½ lb baby potatoes
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp chopped fresh parsley

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C). Lightly grease a large roasting pan or baking dish.
  2. Prepare the meatloaf mixture: Place the ground beef, diced onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, Dijon mustard, salt, black pepper, smoked paprika, Italian seasoning, and parsley in a large bowl.
  3. Mix gently: Using clean hands or a wooden spoon, mix everything until just combined. Avoid overmixing, as this can make the finished meatloaf dense.
  4. Shape the meatloaf: Transfer the mixture to the center of the prepared baking dish and shape it into a compact loaf, approximately 8–9 inches long and 4–5 inches wide.
  5. Make the glaze: In a small bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, Dijon mustard, and smoked paprika until smooth.
  6. Glaze the meatloaf: Spread about half of the glaze evenly over the top of the meatloaf, reserving the remaining glaze for later.
  7. Prepare the potatoes: Wash and dry the baby potatoes thoroughly. Cut larger potatoes in half while leaving smaller ones whole. Toss them with olive oil, garlic, smoked paprika, oregano, thyme, salt, and black pepper.
  8. Arrange the potatoes: Place the seasoned potatoes around the meatloaf in a single layer. Keep some space between the potatoes so they roast rather than steam.
  9. Bake: Place the dish in the preheated oven and bake for 35 minutes. Remove the pan and brush the remaining glaze over the meatloaf.
  10. Continue cooking: Return the dish to the oven and bake for another 20–30 minutes, or until the center of the meatloaf reaches 160°F (71°C) on an instant-read thermometer and the potatoes are tender and golden.
  11. Rest the meatloaf: Remove the dish from the oven and let the meatloaf rest for 10–15 minutes before slicing. This allows the juices to redistribute and makes cleaner, juicier slices.
  12. Finish and serve: Sprinkle the roasted potatoes and meatloaf with fresh parsley. Slice the meatloaf into thick portions and serve alongside the golden potatoes, spooning any flavorful pan juices over the top.

Tips for the Best Meatloaf

  • Don’t overmix: Mix the ingredients only until combined to keep the meatloaf tender.
  • Use 80–85% lean beef: A little fat gives the meatloaf its characteristic juiciness and rich flavor.
  • Finely dice the onion: Smaller pieces soften completely during baking and distribute their flavor evenly.
  • Use a thermometer: The safest way to check doneness is to make sure the center reaches 160°F (71°C).
  • Rest before slicing: Giving the meatloaf 10–15 minutes to rest helps prevent the juices from running onto the plate.
  • Give the potatoes room: Arrange them in one layer so they develop beautifully browned edges.
  • Add extra glaze: Serve a little warm glaze on the side for anyone who loves a saucier meatloaf.

Nutrition (per serving, serves 6)

Calories: ~610 | Protein: 36g | Carbohydrates: 43g | Fat: 31g | Fiber: 5g | Sodium: ~920mg

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