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

Tips for success

To achieve extra crispy potatoes, ensure they are thoroughly dried with a clean kitchen towel before placing them in the pan. Excess moisture on the surface of the potatoes creates steam, which prevents browning.

Spreading them out in a single layer around the meatloaf is also essential; if the potatoes are piled on top of each other, they will steam instead of roast, leading to a softer texture that lacks the desired crunch.

If you find the meatloaf is browning too quickly on top, you can loosely tent the foil pan with a piece of aluminum foil for the first half of the cooking time. This helps the interior cook through without the exterior becoming too dark. Remove the foil for the final 20 minutes of roasting to allow the top to develop a nice, appetizing crust and to ensure the potatoes finish roasting properly.

Variations

• Herb-Roasted Potatoes: Toss the potatoes with dried rosemary or thyme before roasting to add an aromatic, earthy flavor that pairs beautifully with the savory beef.
• Garlic-Infused Potatoes: Add a few cloves of smashed garlic to the pan with the potatoes. The garlic will roast alongside the meat, becoming soft and sweet.

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

Thaw in the refrigerator overnight and reheat in an oven at 350°F (175°C) until heated through.

Allow any leftovers to cool completely at room temperature for no more than two hours before transferring them to an airtight container. Properly stored, the meatloaf and potatoes will remain fresh in the refrigerator for up to three days.

When reheating, it is best to use an oven or a toaster oven set to 350°F (175°C) to help restore the texture of the meat and the crispness of the roasted potatoes, which can be lost in a microwave.

The meatloaf mixture can be prepared up to 24 hours in advance and kept in the refrigerator, covered tightly with plastic wrap. If you choose to assemble it ahead of time, keep it chilled until just before you are ready to roast it.

The potatoes can also be peeled and cubed ahead of time, kept submerged in a bowl of cold water in the refrigerator to prevent browning, then drained and dried well before being added to the pan.

Serving ideas

Serve the meatloaf in thick, generous slices to ensure it stays intact on the plate. Accompany each serving with a portion of the roasted potatoes, spooning any of the savory drippings from the bottom of the foil pan over the meat for extra flavor. A simple side salad with a bright vinaigrette provides a refreshing contrast to the richness of the beef, creating a balanced and satisfying meal for any day of the week.

For a more polished presentation, consider garnishing the plate with a sprinkle of fresh herbs like parsley or chives. These herbs add a pop of color and a touch of freshness that highlights the savory notes of the meat.

If you have extra pan drippings, you can warm them slightly in a small saucepan and drizzle a little over the meatloaf just before serving to give it a professional finish that looks as good as it tastes.

Frequently asked questions

Recipe card

Juicy Glazed Beef Meatloaf and Roasted Potatoes

Prep 15 minCook 1 hRest 10 minTotal 1 h 25 minServes 6

Ingredients

• 2 lb ground beef
• 1.5 lb potatoes

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

420

Protein

30 g

Carbohydrates

22 g

Fat

23 g

Fiber

2 g

Sugar

1 g

Sodium

450 mg

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