guess what I made last week when my in-laws came over and I totally forgot they were coming until like 2pm.
listen, I was just thinking about how meatloaf is one of those things everyone’s grandma made but somehow it got a bad reputation. My grandma used to make hers with this ketchup glaze that was honestly kinda sweet and weird but we all loved it anyway. So I threw together this version with potatoes around it because why dirty another pan right?
seriously though this saved me when I had zero time and needed something that looked like I actually tried.
Contents
Why This Actually Works
Everything cooks in one pan so less dishes which is basically the whole point of life
The potatoes soak up all the meat juices and get crispy on the edges without any extra work from you
Takes about an hour but most of that is just oven time where you can scroll Instagram or fold laundry or whatever
Comfort food that makes your house smell really good so people think you’re a better cook than you are
My kids eat it without asking what’s in it which is a miracle in itself
What You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Ground beef | 2 lbs | I use 80/20 usually |
| Breadcrumbs | maybe 3/4 cup | or crushed crackers work too |
| Eggs | 2 eggs | the binding thing |
| Onion | 1 medium | chopped small-ish |
| Milk | splash | like 1/4 cup probably |
| Worcestershire sauce | couple tablespoons | however you say that |
| Ketchup | some for mixing, more for top | I dunno maybe 1/2 cup total |
| Garlic powder | few shakes | to taste |
| Salt and pepper | a bunch | season it good |
| Potatoes | 5-6 medium ones | red or russet whatever |
| Olive oil | drizzle | for the potatoes |
| Dried herbs | optional | like thyme or rosemary |
How I Actually Make This
Preheat the oven to 375 degrees. I always forget this step and then stand around waiting for it to heat up later.
Cut your potatoes into chunks. Not too small or they’ll get mushy. Not too big or they won’t cook through. Like 1-2 inch pieces maybe? Mine are never the same size lol.
Toss the potato chunks in a big roasting pan or 9×13 dish with olive oil, salt, pepper, and whatever herbs you feel like using. Spread them around the edges of the pan. Leave the middle open for the meatloaf.
Now for the meat part. Dump the ground beef in a big bowl with the breadcrumbs, eggs, chopped onion, milk, Worcestershire sauce, about 3 tablespoons of ketchup, garlic powder, salt and pepper.
Mix it all together with your hands. Yeah it’s gross and messy but that’s honestly the best way. I tried using a spoon once and it took forever and didn’t mix right. Just do it. Wash your hands after obviously.
Shape the meat mixture into a loaf right in the center of your pan surrounded by the potatoes. I make mine kind of oval shaped but it doesn’t really matter. Gets messy. Just make it vaguely loaf-like.
Spread ketchup on top of the meatloaf. This is important because it makes that glaze thing that gets caramelized and delicious. I use like 1/4 cup maybe more. My husband always wants extra.
Stick it in the oven and bake for about an hour. Maybe 55 minutes maybe 65 minutes depends on your oven and how thick you made the loaf. The potatoes should be golden brown and the meatloaf should read 160 degrees if you have a thermometer. I don’t usually check I just cut into it to see if it’s done.
Let it rest for like 5-10 minutes before slicing. I’m always impatient with this part and the slices fall apart but whatever it still tastes good.
Done.
Tips That Help
- Add shredded carrots or zucchini to the meat mixture if you want to sneak in veggies – I do this sometimes and nobody notices
- Swap the ketchup for BBQ sauce on top for a different flavor (my neighbor does this and swears it’s better)
- Make mini meatloaves in a muffin tin with potato wedges on a separate pan if you want individual portions
- Leftovers make really good sandwiches the next day with mayo and cheese
Storage Situation
This keeps in the fridge for like 4 days in a covered container. The potatoes get a little soft when you reheat it but still good.
So here’s a funny thing – I made this three weeks ago and put the leftovers in a container without labeling it because I was tired and just wanted to go to bed. Two days later my husband opens it and goes “is this the meatloaf or that weird lentil thing you made” and I honestly couldn’t remember for a second. Now I write the date and what it is on masking tape like I’m meal prepping for a cooking show or something.
You can freeze slices but I’d keep the potatoes separate because they get weird and grainy when frozen. The meatloaf itself freezes fine for like 2 months.
Nutrition Stuff
| Per Serving | Amount |
|---|---|
| Calories | around 420 |
| Protein | 28g maybe |
| Carbs | 32g |
| Fat | 18g-ish |
| Fiber | 3g probably |
these are estimates because portions are always different and I’m guessing
Questions People Ask
Can I use ground turkey instead?
Yeah but it’ll be drier so maybe add an extra egg or more milk. I’ve done half beef half turkey before and that worked pretty well. Keeps it moist without being too healthy tasting.
Do I have to use breadcrumbs?
Nope. Oats work. Crushed up crackers work. I’ve even used stuffing mix when that’s all I had and it was actually really good. Just need something to hold it together.
My meatloaf always falls apart when I slice it – why?
Probably not enough binder stuff like eggs and breadcrumbs. Or you’re slicing it too hot before it sets up. Let it rest for at least 10 minutes I know it’s annoying but it helps.
Can I prep this ahead?
For sure. Mix the meatloaf and cut the potatoes the night before. Keep them separate in the fridge. When you’re ready just assemble and bake. Might need an extra 5-10 minutes since everything’s cold.
