Garlic Herb Glazed Meatloaf with Roasted Potatoes Tips, FAQ & printable recipe

Tips for success

To achieve the best flavor, allow the meat to come to room temperature for about 20 minutes before placing it in the oven. This promotes more even cooking. Also, consider using a high-quality, organic ketchup for the glaze, as its flavor profile will be more robust and will caramelize more effectively under the heat of the oven.

If you find the glaze is browning too quickly, you can tent the meatloaf with a small piece of foil for the final few minutes of cooking. This provides a gentle heat that finishes the interior without burning the sugars in the ketchup, ensuring the perfect balance of color and flavor on the finished crust.

Variations

• Spicy Glazed Meatloaf: Add two tablespoons of hot sauce to the ketchup glaze for a spicy kick. The heat balances the sweetness of the ketchup and adds depth to the savory meatloaf base.
• Bacon-Wrapped Meatloaf: Wrap the exterior of the meatloaf with thin slices of bacon before baking. This adds a smoky flavor and helps keep the meat incredibly moist during the long cooking time.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze slices individually for up to 1 month. Thaw in the refrigerator before reheating.

Reheat

Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals.

Store any leftovers in an airtight container to maintain moisture. The meatloaf and potatoes can be kept in the refrigerator for up to three days.

Ensure they are cooled to room temperature for no more than 2 hours before covering and refrigerating. When reheating, add a small splash of water or broth to the container to prevent the meat from drying out during the process.

You can prepare the meatloaf mixture up to one day in advance, store it covered in the refrigerator, and bake it just before serving. This allows the flavors to meld together, resulting in a more seasoned loaf.

The potatoes should be cut and stored in cold water in the refrigerator, then drained and dried well before roasting to ensure maximum crispiness.

Serving ideas

Serve the meatloaf in thick slices to maintain its structure and heat. Arrange the roasted potatoes in a separate bowl or directly on the serving platter to allow guests to serve themselves easily.

A side of steamed vegetables, such as green beans or carrots, provides a refreshing contrast to the richness of the meat and the sweetness of the glaze.

For a complete dinner, consider serving with a simple side salad dressed with a bright vinaigrette. This adds acidity to the meal, which cuts through the savory notes of the beef.

Place the serving platter in the center of the table to encourage a shared dining experience, ensuring everyone gets a portion of the crispy potatoes and the glazed meatloaf.

Frequently asked questions

Recipe card

Garlic Herb Glazed Meatloaf with Roasted Potatoes

Prep 20 minCook 1 hRest 10 minTotal 1 h 30 minServes 6

Ingredients

• 2 lb ground meat
• 3 cloves garlic, minced
• 2 tbsp fresh herbs, chopped
• 1/3 cup ketchup
• 1 1/2 lb potatoes, cubed
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F (190°C). In a large bowl, combine ground meat, garlic, and fresh herbs. Mix well and shape into a loaf in a baking dish. Bake for 45 minutes until the internal temperature reaches 160°F (71°C).
2. Remove the meatloaf from the oven and brush the top with ketchup glaze. Return to the oven for 10 minutes to caramelize. Meanwhile, toss potato cubes in olive oil and roast on a separate baking sheet or pan until golden brown and tender.
3. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Transfer the roasted potatoes to the serving board alongside the sliced meatloaf. Serve immediately while warm.

Contains: milk

Estimated nutrition per serving

Calories

450

Protein

32 g

Carbohydrates

25 g

Fat

24 g

Fiber

3 g

Sugar

8 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.