Glazed Meatloaf with Roasted Potatoes

This glazed meatloaf is the ultimate comfort-food dinner: a juicy, savory loaf brushed with a sticky sweet glaze and baked alongside golden roasted potato chunks — all in one easy pan. It’s simple enough for a weeknight but impressive enough for company.

Ingredients

• 900 g (2 lbs) ground beef
• 1 cup breadcrumbs
• 1 large egg, beaten
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup ketchup, divided
• 1/3 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon yellow mustard
• 900 g (2 lbs) baby potatoes, quartered
• 3 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped, for garnish

Instructions

1. Mix and shape the meatloaf. Preheat the oven to 190°C (375°F). In a large bowl, gently combine the ground beef, breadcrumbs, beaten egg, onion, garlic, 2 tablespoons of the ketchup, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Do not overmix. Shape into a firm loaf and place it in the center of a large foil pan or rimmed baking sheet.
2. Make the glaze. In a small bowl, whisk together the remaining ketchup, brown sugar, Worcestershire sauce, and mustard until smooth and glossy.
3. Roast with potatoes. Toss the quartered baby potatoes with the olive oil, Italian seasoning, remaining salt, and black pepper. Scatter them around the meatloaf in the pan. Bake for 45 minutes, stirring the potatoes once halfway through.
4. Glaze and finish. Remove the pan from the oven and brush the meatloaf generously with the glaze, coating the top and sides. Return to the oven and bake for another 20–25 minutes, until the glaze is caramelized and sticky and the meatloaf reaches 71°C (160°F) internally.
5. Rest and serve. Let the meatloaf rest for 10 minutes before slicing. Spoon the roasted potatoes around it, garnish with fresh parsley, and serve warm.