Classic Meatloaf with Roasted Potatoes

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.

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