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
Meatloaf and Potatoes Sheet Pan Dinner – Completely Delicious
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
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.