Initial Bake:
· Bake the meatloaf and potatoes in the preheated oven for 40 minutes.
Make the Glaze and Finish:
· While the meatloaf is baking, whisk together all the glaze ingredients: ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce.
· After 40 minutes, remove the baking sheet from the oven. Carefully brush or spoon the glaze evenly over the top and sides of the meatloaf.
· Give the potatoes a good stir or shake the pan.
· Return the baking sheet to the oven and bake for another 20-30 minutes.
· The meatloaf is done when a meat thermometer inserted into the center reads 160°F (71°C). The potatoes should be golden brown, crispy on the outside, and tender on the inside.
Rest and Serve:
· CRUCIAL STEP: Remove the meatloaf from the oven and let it rest on the baking sheet for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist meatloaf that doesn’t fall apart.
· Garnish the potatoes with fresh parsley if desired.
· Slice the meatloaf, serve alongside the crispy roasted potatoes, and enjoy!
Chef’s Tips for the Perfect Meatloaf
· The Panade is Key: The breadcrumb-milk mixture is the secret to a tender, moist meatloaf. It prevents the proteins from shrinking and squeezing out all the juices.
· Don’t Overmix: Mix the ingredients with your hands until just combined. Overworking the meat will make the texture dense and tough.
· Bake on a Sheet Pan: Baking free-form on a sheet pan instead of in a loaf pan gives you more delicious, caramelized surface area for the glaze.
· Use a Thermometer: The only way to know for sure if your meatloaf is done is to use an instant-read thermometer. This prevents dry, overcooked meatloaf.
· Let it Rest: This is non-negotiable. Slicing it immediately will cause all the flavorful juices to run out.
Leftovers are a Bonus!
· Meatloaf makes incredible sandwiches the next day. Serve cold or lightly pan-fried on toasted bread with a little mayonnaise.
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