There is something timeless about a hearty meatloaf dinner coming out of the oven, especially when it’s paired with golden, crispy potatoes roasting right alongside it. This is the kind of meal that instantly feels like home. Warm, filling, familiar, and deeply satisfying. The aroma alone brings everyone into the kitchen, asking when dinner will be ready.
This oven-baked meatloaf and potatoes recipe is designed for real life. It uses simple ingredients, requires minimal prep, and cooks everything together on one pan. That means less mess, fewer dishes, and more time to actually enjoy your evening. Whether you’re cooking for family, meal-prepping for the week, or just craving classic comfort food, this one-pan dinner delivers every single time.
The meatloaf turns out juicy and tender, topped with a sweet and tangy glaze that caramelizes beautifully in the oven. The potatoes roast to golden perfection, soaking up all those savory flavors from the pan. It’s cozy food done the easy way, without sacrificing taste or texture.
Why This One-Pan Meatloaf Dinner Works So Well
This recipe isn’t just convenient, it’s carefully balanced so everything finishes cooking at the same time. The meatloaf gets enough heat to cook through without drying out, while the potatoes roast instead of steaming. The glaze adds moisture and flavor, and the rest time at the end ensures perfect slices every time.
Here’s what makes this recipe a favorite for so many home cooks:
Everything cooks together on one baking sheet
No complicated steps or special equipment
Juicy meatloaf with classic homemade flavor
Crispy, golden potatoes with soft centers
Family-friendly and great for leftovers
Perfect for busy weeknights or relaxed weekends
Ingredients You’ll Need
For the meatloaf
Ground beef (or a mix of beef and pork for extra juiciness)
Finely chopped onion
Egg
Rolled oats or panko breadcrumbs
Milk
Ketchup
Salt and black pepper
Dried sage or Italian seasoning
For the potatoes
Baby potatoes, halved
Olive oil
Salt and black pepper
For the glaze
Ketchup
Brown sugar
Vinegar
Garlic powder
Onion powder
Salt and pepper
All of these ingredients are easy to find and budget-friendly, making this recipe perfect for everyday cooking.
How to Make Oven-Baked Meatloaf and Potatoes
Preparing the Oven and Pan
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil. This step makes cleanup much easier and prevents sticking.
Using one large pan gives the potatoes enough space to roast properly instead of steaming.
Mixing the Meatloaf
In a large bowl, combine the ground beef, chopped onion, egg, oats or breadcrumbs, milk, ketchup, salt, pepper, and dried sage.
Mix gently using your hands or a fork until everything is just combined. Do not overmix. Overworking the meat can lead to a dense, tough meatloaf instead of a tender one.
Shaping the Meatloaf
Transfer the meat mixture to the prepared baking sheet and shape it into a compact loaf, roughly 8 by 4 inches. Keep the shape even so it cooks uniformly from end to end.
Place the loaf in the center of the pan, leaving space around it for the potatoes.
Preparing the Potatoes
In a separate bowl, toss the halved baby potatoes with olive oil, salt, and pepper until well coated.
Spread them around the meatloaf in a single layer. Make sure the potatoes are not piled on top of each other. Space helps them roast and develop crisp edges.
First Bake
Place the pan into the oven and bake for 30 minutes. During this time, the meatloaf will begin to set and the potatoes will start to soften and brown.
Making the Glaze
While everything is baking, prepare the glaze. In a small bowl, whisk together ketchup, brown sugar, vinegar, garlic powder, onion powder, salt, and pepper.
This glaze is the heart of classic meatloaf flavor. Sweet, tangy, and slightly savory, it caramelizes beautifully as it bakes.
Glazing and Turning the Potatoes
After 30 minutes, carefully remove the pan from the oven.
Spread about half of the glaze evenly over the top and sides of the meatloaf. Use a spoon or brush to coat it well.
Gently stir or flip the potatoes so they brown evenly on all sides.
Final Bake
Return the pan to the oven and bake for another 20 to 30 minutes.
The meatloaf is done when the internal temperature reaches 160°F (71°C). The potatoes should be fork-tender and golden brown.
If you like extra glaze, brush the remaining sauce over the meatloaf during the last 10 minutes of baking.
Resting and Serving
Once fully cooked, remove the pan from the oven and let the meatloaf rest for 5 to 10 minutes before slicing.
Resting allows the juices to redistribute throughout the meat, making each slice moist and flavorful instead of crumbly.
Slice the meatloaf and serve it warm with the roasted potatoes. Spoon any extra glaze from the pan over the top for even more flavor.
Why This Meal Is Perfect for Meal Prep
This oven-baked meatloaf and potatoes recipe stores and reheats beautifully. Leftovers stay moist, and the flavors deepen overnight.
You can portion it into containers for lunches, or enjoy it again for dinner later in the week. It’s also freezer-friendly, making it ideal for planning ahead.
Ways to Customize This Recipe
Add vegetables like carrots, green beans, or broccoli to the pan during the last 20 minutes
Swap ground beef for ground turkey or chicken for a lighter option
Use sweet potatoes instead of baby potatoes
Add Worcestershire sauce to the meatloaf for extra depth
Top with fresh parsley before serving for a pop of color
Tips for Best Results
Use room-temperature ingredients so everything mixes evenly
Mix the meatloaf gently to keep it tender
Choose baby potatoes for faster, more even roasting
Leave space between potatoes so they brown properly
Use a thermometer to avoid overcooking
Let the meatloaf rest before slicing to lock in juices
Add extra glaze near the end for a stickier finish
Frequently Asked Questions
Can I prepare this recipe ahead of time?
Yes. You can assemble the meatloaf and prep the potatoes up to one day in advance. Cover and refrigerate, then bake when ready.
How do I know when the meatloaf is fully cooked?
The most reliable method is using a meat thermometer. The center should reach 160°F (71°C).
Can I use ground turkey instead of beef?
Absolutely. Ground turkey works well, but it may cook slightly faster, so keep an eye on the temperature.
Why is resting the meatloaf important?
Resting allows the juices to settle, preventing the meatloaf from falling apart when sliced.
How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the oven or microwave.
Can I freeze this meatloaf and potatoes?
Yes. Let everything cool completely, then freeze in sealed containers for up to three months.
What can I serve with this dish?
This meal is complete on its own, but it pairs well with a green salad, steamed vegetables, or warm dinner rolls.
This oven-baked meatloaf and potatoes recipe proves that comfort food doesn’t have to be complicated. With one pan, simple ingredients, and a little oven time, you can create a satisfying dinner that feels homemade in the best possible way. It’s the kind of recipe you’ll come back to again and again, because it works, it tastes amazing, and it makes everyone at the table happy.