It reminded everyone of the dinners they grew up with

This oven-baked meatloaf and potatoes is one of those weeknight dinners that feels like a Sunday supper. It’s the kind of meal I grew up eating in the Midwest—simple, cozy, and designed to feed a hungry crowd without a lot of fuss. Meatloaf has been a staple in American home kitchens for generations because it stretches ingredients, uses pantry staples, and bakes up into something that smells like home. Pairing it with potatoes in the same pan makes cleanup easier and turns this into a one-pan situation, which is a lifesaver on busy work nights. If you’re looking for a comforting, no-fuss dinner that reheats beautifully for lunches, this is it.

This meatloaf and potatoes is pretty much a full meal on its own, but a bright side or two makes the plate feel complete. I love serving it with a simple green veggie—think steamed green beans, roasted broccoli, or a quick side salad with a tangy vinaigrette to cut through the richness. If you’re feeding a bigger group, you can add buttered corn or peas for that classic Midwestern dinner vibe. A squeeze of extra ketchup or a drizzle of barbecue sauce at the table doesn’t hurt either, and if you’re feeling fancy, a quick gravy over the potatoes makes everything feel extra cozy.

Simple Oven-Baked Meatloaf and Potatoes

Servings: 4–6 servings

Ingredients

1 1/2 pounds ground beef (80–85% lean works best)
1 cup plain breadcrumbs
1/2 cup milk
1 large egg
1 small onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning (or dried oregano)
1/2 teaspoon smoked or regular paprika (optional)
2 tablespoons chopped fresh parsley (optional, for freshness)
For the glaze:
1/4 cup ketchup
1 tablespoon brown sugar
1 teaspoon yellow or Dijon mustard
For the potatoes:
1 1/2–2 pounds baby potatoes or russet potatoes, cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme or rosemary (or a mix)
Optional garnish: extra chopped parsley

Directions

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