Glazed Beef Meatloaf and Roasted Potatoes Tips, FAQ & printable recipe

Tips for success

For a more intense flavor in the potatoes, toss them in a small bowl with olive oil and salt before placing them on the baking sheet. This ensures that every cube is evenly coated, leading to a better crust and more consistent seasoning.

If you prefer a crunchier potato, spread them out in a single layer on the baking sheet, ensuring they do not touch, which allows the steam to escape and the skins to crisp up properly.

To add extra depth to the meatloaf, consider finely dicing a small onion or garlic clove and incorporating them into the meat mixture. This adds a subtle sweetness and aromatic quality that complements the beef perfectly.

If you have extra time, you can also sprinkle a little bit of fresh parsley or chives over the finished dish before serving to provide a bright, colorful contrast to the rich, dark glaze and the golden roasted potatoes.

Variations

• Bacon-Wrapped Meatloaf: Drape strips of thin bacon over the top of the meatloaf before glazing. The bacon will render its fat into the meat, adding a smoky flavor and extra moisture during the cooking process.
• Spicy Glazed Meatloaf: Add a tablespoon of hot sauce or a pinch of crushed red pepper flakes to the glaze for a spicy kick that cuts through the richness of the beef.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Wrap individual slices of cooled meatloaf tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.

Reheat

Reheat slices in the oven at 300°F (150°C) until warmed through, or microwave on medium power, covered, for 1-2 minutes.

Allow any leftovers to cool completely at room temperature for no more than two hours before placing them in an airtight container. Store the meatloaf and potatoes in separate containers if possible to maintain their individual textures.

Properly stored, the meatloaf will remain fresh in the refrigerator for up to three days, while the potatoes are best consumed within two days to maintain their quality and crispness.

You can prepare the meatloaf mixture up to 24 hours in advance and store it, covered, in the refrigerator. Wait to apply the glaze until just before you are ready to bake. If you want to save time on the day of cooking, you can also peel and cube the potatoes ahead of time and store them in a bowl of cold water in the refrigerator to prevent browning, draining and drying them thoroughly before roasting.

Serving ideas

Serve the meatloaf in thick slices, ideally about one inch wide, to ensure the structure holds up on the plate. Arrange the roasted potatoes alongside the meatloaf, perhaps garnished with a sprinkle of fresh herbs if desired. This dish pairs exceptionally well with a simple side salad or steamed green beans to add a fresh, crisp element that balances the heartiness of the beef and the starch of the potatoes.

Consider serving additional warm glaze or a light gravy on the side for those who prefer extra moisture. Ensure that the plates are warmed if possible, as this will help keep the meatloaf and potatoes at the ideal temperature throughout the meal.

This hearty combination is perfect for a satisfying dinner and provides a comforting experience that is sure to be a hit at the table, regardless of the occasion or the season.

Frequently asked questions

Recipe card

Glazed Beef Meatloaf and Roasted Potatoes

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

Ingredients

• 2 lb ground beef
• 2 lb potatoes, cubed

Instructions

1. In a large mixing bowl, shape the ground beef into a loaf and place it into the prepared loaf pan.
2. Preheat the oven to 375°F (190°C). Brush the top of the meatloaf with the glaze. Place the meatloaf pan and the cubed potatoes on the baking sheet and bake until the internal temperature of the meatloaf reaches 160°F (71°C).
3. Remove the meatloaf and potatoes from the oven. Let the meatloaf rest for at least 10 minutes before slicing to allow the juices to redistribute throughout the meat. Serve hot with the roasted potatoes.

Estimated nutrition per serving

Calories

420

Protein

30 g

Carbohydrates

25 g

Fat

22 g

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