Glazed Beef Meatloaf with Crispy Roasted Potatoes Tips, FAQ & printable recipe

Tips for success

To add extra flavor to the potatoes, toss them with fresh herbs like rosemary or thyme before roasting. These herbs pair perfectly with the savory notes of the beef.

If you prefer more texture, add a small amount of finely minced onion or garlic to the meatloaf mixture, ensuring they are chopped very finely so they incorporate evenly into the meat without creating large pockets that could cause the loaf to crack during the cooking process.

If the potatoes seem to be browning too quickly, you can loosely tent the pan with a piece of aluminum foil for the final 15 minutes of roasting. This technique helps control the browning process while ensuring the potatoes continue to cook through to the center.

For a more intense glaze flavor, you can apply a second thin coat of glaze during the last 5 minutes of roasting, allowing it to set into a deeper, more concentrated finish.

Variations

• Spicy Glazed Meatloaf: Incorporate two tablespoons of hot sauce or a teaspoon of crushed red pepper flakes into the glaze for a bold, spicy kick that complements the savory beef perfectly.
• Vegetable-Loaded Meatloaf: Add finely diced carrots, celery, and bell peppers to the beef mixture to increase the texture and introduce subtle sweetness and color to every slice of the meatloaf.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

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

Reheat

Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for individual portions.

Allow any leftover meatloaf and potatoes to cool completely at room temperature for no more than 2 hours before transferring them to airtight containers. This prevents the growth of bacteria.

Store the meatloaf and potatoes in the refrigerator, where they will remain fresh for up to three days. Label the containers with the date to keep track of freshness, ensuring that any leftovers are consumed within the recommended timeframe for the best quality and safety.

You can prepare the meatloaf mixture up to 24 hours in advance and keep it covered in the refrigerator until you are ready to roast. However, for the best texture, avoid adding the glaze until immediately before putting it into the oven. The potatoes can also be washed and cubed ahead of time and stored in a bowl of cold water in the refrigerator to prevent browning; just be sure to pat them completely dry before tossing with oil.

Serving ideas

Serve the sliced meatloaf warm, accompanied by a generous portion of the roasted potatoes. The pairing of the rich, savory meat with the earthy, crispy potatoes creates a balanced and satisfying meal.

You may consider adding a side of steamed green vegetables or a simple garden salad to introduce a fresh, crisp element that contrasts with the density of the meatloaf, providing a more well-rounded dining experience for your guests or family members.

For a more elegant presentation, arrange the slices of meatloaf on a warm platter and surround them with the roasted potatoes. A light sprinkle of fresh parsley or chives over the potatoes can add a pop of color and a fresh herbal note. Ensure that everyone has a portion of the glaze, as it adds a necessary sweetness and acidity that brightens the overall flavor profile of the beef and enhances the roasted potatoes.

Frequently asked questions

Recipe card

Glazed Beef Meatloaf with Crispy Roasted Potatoes

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

Ingredients

• 2 lb ground beef
• 1.5 lb potatoes, cubed
• 1/2 cup savory glaze, store-bought or made ahead

Instructions

1. Preheat the oven to 375°F (190°C). In a large bowl, mix the ground beef with seasoning and binders. Shape into a loaf and place it in the center of the foil roasting pan. Toss the cubed potatoes with oil and herbs, then arrange them around the meatloaf in the pan.
2. Place the pan in the oven and roast for 45 minutes. Remove the pan briefly to brush the meatloaf thoroughly with the savory glaze. Return the pan to the oven and continue roasting until the meatloaf reaches an internal temperature of 160°F (71°C).
3. Remove the pan from the oven and let the meatloaf rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a tender texture for every serving. Slice and serve alongside the crispy roasted potatoes.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

28 g

Fat

26 g

Fiber

3 g

Sugar

8 g

Sodium

650 mg

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