✨ SHEET PAN MEATLOAF AND POTATOES ✨

→ LET'S MAKE IT! ♥

1. Preheat the oven.

Preheat your oven to 400°F (200°C).

Line a large, rimmed baking sheet with foil or parchment suitable for that temperature. Lightly grease it if needed.

2. Season the potatoes.

Place the halved or quartered potatoes in a large bowl.

Add the olive oil, garlic powder, rosemary or Italian seasoning, paprika, salt, and black pepper.

Toss until the potatoes are evenly coated.

3. Prepare the meatloaf mixture.

In another bowl, combine the ground beef, breadcrumbs, diced onion, egg, milk, ketchup, Worcestershire sauce, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper.

Mix gently with clean hands or a fork just until combined. Avoid overmixing, which can make the meatloaf dense.

4. Shape everything on the pan.

Arrange the seasoned potatoes around the edges of the prepared baking sheet, leaving space in the center.

Shape the beef mixture into a compact, even loaf approximately 2 inches (5 cm) thick and place it in the center.

Keep the potatoes in a single layer so they roast instead of steam.

5. Make the sweet and tangy glaze.

In a small bowl, whisk together the ketchup, brown sugar, Dijon mustard, and apple cider vinegar.

Spread about half of the glaze over the top of the meatloaf, saving the rest for later.

6. Bake until nearly cooked.

Place the pan in the oven and bake for approximately 25 minutes.

Carefully stir the potatoes so they brown evenly.

7. Add the remaining glaze.

Brush the remaining glaze over the meatloaf.

Return the pan to the oven and bake for another 15–25 minutes, depending on the thickness of the loaf and the size of the potatoes.

The meatloaf must reach an internal temperature of 160°F (71°C) at its thickest point. Check the potatoes with a fork; they should be tender inside and golden outside.

If the potatoes need more time after the meatloaf is done, transfer the meatloaf to a clean plate and let it rest while the potatoes finish roasting.

8. Rest and serve.

Let the meatloaf rest for about 5–10 minutes before slicing. This helps the juices settle and makes cleaner slices.

Serve with the roasted potatoes and a little extra glaze if desired.

Enjoy a warm, hearty, homemade dinner with minimal cleanup! ♥

✧ LITTLE SECRETS FOR THE BEST SHEET PAN MEATLOAF

✓ Choose the right ground beef. An 85% lean blend gives a good balance of flavor and moisture without producing too much grease.

✓ Don't overmix the meat. Gentle mixing helps keep the meatloaf tender.

✓ Cut potatoes evenly. Similar-sized pieces cook at roughly the same rate.

✓ Leave space on the pan. Crowded potatoes tend to steam instead of becoming golden.

✓ Glaze twice. Adding the second layer toward the end creates a flavorful, glossy finish.

✓ Use a thermometer. Ground beef meatloaf should reach 160°F (71°C) for safe doneness.

❀ WHAT TO SERVE WITH IT

This comforting dinner pairs beautifully with:

✓ Steamed green beans

✓ Roasted carrots

✓ Buttered peas

✓ A crisp garden salad

✓ Creamy coleslaw

✓ Sautéed green cabbage

✓ Warm dinner rolls

♥ EASY WAYS TO MAKE IT YOUR OWN

✓ Cheesy meatloaf: Sprinkle a little shredded cheddar over the loaf during the final few minutes of baking.

✓ Extra herbs: Add fresh parsley or thyme to the beef mixture.

✓ A smoky glaze: Add a pinch of smoked paprika to the ketchup glaze.

✓ More vegetables: Add chopped carrots or bell peppers to the pan, cutting them into pieces that roast in a similar amount of time.

✓ Try ground turkey: Substitute ground turkey, but check its internal temperature reaches 165°F (74°C).

✓ Make it spicier: Add a pinch of cayenne pepper or a little hot sauce to the glaze.

♥ MAKE-AHEAD & STORAGE TIPS

Prepare ahead: Mix and shape the meatloaf, cover, and refrigerate for up to 24 hours before baking. Keep the potatoes separate and season them just before cooking.

Refrigerate: Store leftover meatloaf and potatoes in shallow, airtight containers within 2 hours of cooking. Enjoy within 3–4 days.

Reheat: Warm in a 325°F (165°C) oven until the center reaches 165°F (74°C), or microwave individual portions until hot throughout.

Freeze: Cooked meatloaf slices can be frozen in airtight, freezer-safe packaging for up to 3 months for best quality. Potatoes may become softer after thawing.

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