Directions
Preheat your oven to 375°F (190°C). Lightly grease a large sheet pan or a 9×13-inch baking dish. If you want easier cleanup, line it with parchment paper or foil.
In a small bowl, combine the breadcrumbs and milk. Let them sit for 3–5 minutes until the breadcrumbs soak up the liquid and become soft. This helps keep the meatloaf tender instead of dense.
In a large mixing bowl, add the ground beef, soaked breadcrumb mixture, egg, chopped onion, minced garlic, 2 tablespoons ketchup, Worcestershire sauce, salt, pepper, Italian seasoning, paprika, and parsley if using. Gently mix with clean hands or a spoon just until combined—try not to overmix, or the meatloaf can get tough.
Transfer the meat mixture to the prepared pan. Shape it into a loaf about 8–9 inches long and 3–4 inches wide, leaving space around it for the potatoes if you’re using the same pan.
In another bowl, toss the potatoes with olive oil, salt, pepper, garlic powder, and thyme or rosemary. Spread the potatoes in a single layer around the meatloaf on the sheet pan or in the baking dish. If your pan is smaller, you can bake the potatoes in a separate pan.
In a small bowl, stir together 1/4 cup ketchup, brown sugar, and mustard to make the glaze. Spoon or brush half of the glaze over the top of the meatloaf, reserving the rest for later.
Place the pan in the preheated oven and bake for 25 minutes. After 25 minutes, carefully pull the pan out, give the potatoes a quick stir so they brown evenly, and spread the remaining glaze over the meatloaf.
Return the pan to the oven and bake for another 20–25 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 160°F (71°C), and the potatoes are tender when pierced with a fork. Total baking time will be about 45–50 minutes, depending on your oven and the thickness of the loaf.
Remove the meatloaf from the oven and let it rest for 5–10 minutes before slicing. This helps the juices redistribute so the slices hold together better and stay moist.
Slice the meatloaf and serve with the roasted potatoes on the side. Garnish with a little extra parsley if you like, and add more ketchup or sauce at the table. Leftovers keep well in the fridge for up to 3–4 days and reheat nicely in the microwave or oven.
Variations & Tips
To fit this recipe into a busy week, you can mix the meatloaf the night before, shape it, and store it covered in the fridge; just pull it out while the oven preheats and add a few extra minutes of baking time. For a lighter version, swap half of the ground beef for ground turkey or chicken, adding an extra tablespoon of olive oil to keep it from drying out. If you need to make it dairy-free, use broth instead of milk in the breadcrumb mixture. For a gluten-free option, use gluten-free breadcrumbs or crushed gluten-free crackers. You can also change the flavor profile by using barbecue sauce instead of ketchup in the glaze, or adding a handful of shredded cheddar to the meat mixture for a cheesier loaf. Veggie-wise, finely grated carrot or zucchini can be mixed into the meatloaf for extra nutrition—just squeeze out excess moisture first. If your evenings are especially hectic, bake the potatoes on a separate sheet pan so you can pull them out early if they’re done before the meatloaf, or double the potatoes so you have extras ready for lunches or breakfast hash the next day.
