Sticky BBQ Meatloaf with Crispy Roasted Potatoes Step-by-step instructions

Before you start

Before beginning the cooking process, preheat the oven to 375°F (190°C) to ensure it reaches the correct temperature for even roasting.

Wash and scrub the potatoes thoroughly under cold running water to remove any dirt or debris, then pat them completely dry with a clean kitchen towel.

Chop the potatoes into uniform one-inch cubes, measure out the seasoning, and have the unbaked meatloaf and barbecue sauce ready on your clean work surface.

Instructions

Seasoning and Prepping

1. 1Prep and Season the Potatoes
   Place the cubed potatoes in a large mixing bowl. Sprinkle with the seasoning and toss thoroughly until every potato cube is evenly and completely coated.
   Look for The potatoes should look uniformly coated.
   Tip Ensure the potatoes are completely dry before tossing to get them crispy.
2. 2Prepare the Pan
   Arrange the seasoned potato cubes around the edges of an aluminum foil pan, leaving an empty rectangular space in the center for the meatloaf.
   Look for The potatoes should be spread in a single layer.
   Tip Keeping the potatoes separated helps them roast rather than steam.

The potato cubes are evenly coated in a shimmering layer of seasoning, showing a vibrant color and uniform coverage. The unbaked meatloaf is neatly positioned in the center of the pan, surrounded by the seasoned potatoes, ready to be placed in the preheated oven.

Initial Baking

3. 3Bake the Meatloaf and Potatoes
   Place the unbaked meatloaf in the center of the pan. Bake in a preheated oven at 375°F (190°C) for 40 minutes until the meat begins to firm.
   Look for The meatloaf should begin to firm up and the potatoes start to brown.
   Tip Keep the potato cubes in a single layer for even roasting.

The meatloaf has begun to firm up and brown in the center of the pan, releasing rich, savory aromas throughout the kitchen. The surrounding potatoes are starting to soften and sizzle gently in the rendered juices, with their edges turning a light golden color.

Glazing and Finishing

4. 4Glaze and Finish Baking
   Remove the pan from the oven. Brush the BBQ sauce generously over the top and sides of the meatloaf. Return the pan to the oven and bake for an additional 15 minutes, or until the meatloaf reaches a safe internal temperature of 160°F (71°C). Let rest for 10 minutes before slicing.
   Look for The glaze should look thick, sticky, and caramelized.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Letting the meatloaf rest prevents the juices from escaping when sliced.

The barbecue glaze is thick, glossy, and beautifully caramelized around the edges of the meatloaf. The potatoes are deeply golden, crispy on the outside, and tender when pierced with a fork. Sizzling juices surround the resting meatloaf, which has a firm, fully cooked texture.

Common mistakes

One common mistake is cutting the potatoes into pieces that are too large, which results in potatoes that are still firm and undercooked in the center by the time the meatloaf is fully baked.

Another frequent error is failing to dry the potatoes completely before seasoning, which causes them to steam rather than roast in the oven, preventing them from developing that highly desirable crispy, golden-brown outer crust.

How to tell it’s done

The meatloaf is fully cooked and safe to consume when a meat thermometer inserted into the thickest part of the center registers 160°F (71°C).

The potatoes should be easily pierced with a fork and exhibit a beautifully crispy, golden-brown crust on the outside while remaining soft and fluffy on the inside. Always let the meatloaf rest for ten minutes before slicing to allow the juices to redistribute throughout the meat.

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