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A classic meatloaf dinner served with mashed potatoes and gravy.

Classic Meatloaf Dinner with Potatoes

This classic meatloaf dinner features a juicy meatloaf with a tangy glaze, accompanied by perfectly roasted potatoes. It's a comforting and satisfying meal perfect for any night of the week.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 4 people
Calories 750 kcal

Equipment

  • Oven
  • Large baking dish
  • Large bowl
  • Medium bowl
  • Instant-read thermometer

Ingredients
  

For the Meatloaf

  • 2 lbs ground beef 80/20 blend works best for juiciness
  • 1 large egg
  • 1/2 cup breadcrumbs panko or regular
  • 1/2 cup milk whole or 2%
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper optional, for a little kick
  • 1 tsp salt

For the Glaze

  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard

For the Potatoes

  • 1.5 lbs small potatoes such as baby Yukon golds or red potatoes), quartered
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried rosemary or thyme

Instructions
 

Preheat and Prep

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Combine Meatloaf Ingredients

  • In a large bowl, gently combine the ground beef, egg, breadcrumbs, milk, onion, garlic, Worcestershire sauce, oregano, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and salt. Mix until the ingredients are just combined to avoid a tough meatloaf.

Form the Loaf

  • Shape the meat mixture into an oblong loaf in the center of the prepared baking dish.

Prepare Potatoes

  • In a separate medium bowl, toss the quartered potatoes with olive oil, salt, pepper, and dried rosemary or thyme until evenly coated.

Add Potatoes to Dish

  • Arrange the seasoned potatoes around the meatloaf in a single layer in the baking dish.

Initial Bake

  • Bake the meatloaf and potatoes for 30 minutes.

Make the Glaze

  • While the meatloaf bakes, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl to create the glaze.

Glaze and Continue Baking

  • After 30 minutes, remove the dish, spoon half of the glaze over the meatloaf, and return to the oven. Continue baking for 30-40 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C) and the potatoes are tender.

Rest and Serve

  • Once cooked, remove the dish from the oven and let the meatloaf rest for 10-15 minutes before slicing to allow the juices to redistribute for a tender and moist result. Serve the sliced meatloaf with the roasted potatoes, drizzling any remaining pan juices over both.

Notes

For an extra flavorful meatloaf, sauté the diced onion and minced garlic before adding them to the meat mixture. This will soften them and bring out their natural sweetness. You can also customize the herbs for the potatoes; thyme or parsley would also work well.