Juicy Glazed Beef Meatloaf and Roasted Potatoes Step-by-step instructions

Before you start

Before beginning, ensure that your oven is fully preheated to 375°F (190°C), as a consistent oven temperature is vital for the meatloaf to cook evenly without drying out. Prepare your potatoes by washing and cutting them into uniform one-inch cubes to guarantee they roast at the same rate.

Have your meat thermometer ready nearby, as it is the only reliable way to ensure the ground beef reaches the safe internal temperature of 160°F (71°C) without overcooking the dish.

Instructions

Preparation and Shaping

1. 1Prepare the meatloaf and potatoes
   Preheat your oven to 375°F (190°C). Place the ground beef into a foil pan, shaping it into a loaf. Wash and chop the potatoes into uniform pieces and arrange them in the same foil pan alongside the meatloaf.
   Look for The meatloaf should be shaped into an even, compact loaf in the pan.
   Tip Ensure the potatoes are cut to a similar size for even cooking.

The meatloaf should be shaped into a neat, compact loaf in the center of the foil pan, with the potatoes arranged around it. The potatoes should be clean and cut into uniform sizes to ensure they roast evenly alongside the beef.

Roasting

2. 2Roast the meal
   Place the foil pan into the preheated oven. Roast the meatloaf and potatoes for approximately 60 minutes. Check the meatloaf with a thermometer to ensure it reaches an internal temperature of 160°F (71°C) to be fully cooked through.
   Look for The meatloaf should be glazed and browned, and the potatoes should be tender.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a meat thermometer to verify the internal temperature of the meat.

The meatloaf should be deeply browned and the potatoes should be tender when pierced with a fork. Check that the internal temperature of the beef has reached 160°F (71°C) before removing the pan from the oven.

Resting and Serving

3. 3Rest and serve
   Remove the pan from the oven and let the meatloaf rest for at least 10 minutes. This resting period is crucial for the juices to redistribute. Use a metal spatula to lift a slice of meatloaf and serve it alongside the roasted potatoes.
   Look for The meatloaf should be firm enough to slice without falling apart.
   Tip Do not skip the resting time, as it keeps the meat moist.

The meatloaf must rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring the meat remains moist and holds its shape perfectly when transferred to a plate with the roasted potatoes.

Common mistakes

A common error is overmixing the meat, which results in a tough, rubbery loaf rather than a tender one. Always mix until the ingredients are just incorporated.

Another mistake is skipping the resting period; if sliced immediately after coming out of the oven, the juices will run out onto the plate, leaving the meat dry.

Finally, ensure the oven is properly preheated; putting the meatloaf in before the oven reaches temperature can lead to uneven cooking and an unappealing, pale crust.

How to tell it’s done

To determine if the meatloaf is perfectly cooked, insert a digital thermometer into the thickest part of the loaf. It must reach an internal temperature of 160°F (71°C). At this point, the meat will be firm yet tender, and the exterior will be nicely browned.

The potatoes should be fork-tender and show golden-brown edges. Always allow the meatloaf to rest on the counter for at least 10 minutes; this allows the internal juices to settle, ensuring the first slice is just as moist as the last one.

• Ground meat: 160°F (71°C) in the thickest part