Sticky BBQ Meatloaf with Crispy Roasted Potatoes Tips, FAQ & printable recipe

Tips for success

To ensure the potatoes get exceptionally crispy, make sure they are completely dry after washing and before tossing them in the seasoning.

Any excess moisture left on the surface of the potatoes will cause them to steam rather than roast in the hot oven, which prevents the formation of that highly desirable, crunchy golden crust during the baking process.

If the baking pan accumulates too much grease or liquid during the initial baking phase, carefully spoon out or drain some of the excess before applying the final glaze.

This simple step prevents the surrounding potatoes from becoming greasy or soggy, and it helps the sweet barbecue sauce adhere smoothly and caramelize beautifully on top of the meatloaf.

Variations

• Spicy Chipotle BBQ: Substitute the standard barbecue sauce with a chipotle BBQ sauce and add half a teaspoon of cayenne pepper to the potatoes for a smoky, spicy kick.
• Cheesy Potato Topping: Sprinkle half a cup of shredded cheddar cheese over the roasted potatoes during the last five minutes of baking for a rich, melted cheese finish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze the sliced meatloaf in a freezer-safe container or bag for up to 2 to 3 months; thaw overnight in the fridge.

Reheat

Reheat portions in an oven preheated to 350°F (175°C) covered with foil for 15 minutes, or in a microwave until hot.

Allow any leftover meatloaf and potatoes to cool completely at room temperature for no more than two hours before storing them. Place the cooled leftovers in an airtight container and store them in the refrigerator. Properly stored leftovers will maintain their excellent quality, texture, and flavor for up to three to four days.

The potatoes can be chopped a few hours in advance and kept submerged in cold water to prevent browning, but they must be dried thoroughly before seasoning and baking. The meatloaf mixture can be shaped and kept covered in the refrigerator up to a day ahead, making it incredibly easy to assemble and bake when needed.

Serving ideas

Slice the rested meatloaf into thick, even slices using a very sharp chef's knife to prevent the tender meat from crumbling.

Arrange the warm slices beautifully on a serving platter and surround them with the crispy, golden roasted potatoes. A drizzle of extra warm barbecue sauce over the top adds a beautiful glossy finish and extra flavor.

This hearty, comforting meal pairs wonderfully with simple green side dishes, such as steamed green beans, roasted broccoli florets, or a crisp garden salad.

The fresh, vibrant green vegetables balance the rich, savory flavors of the glazed meatloaf and seasoned potatoes, creating a visually appealing and highly satisfying dinner presentation for your family.

Frequently asked questions

Recipe card

Sticky BBQ Meatloaf with Crispy Roasted Potatoes

Prep 15 minCook 55 minRest 10 minTotal 1 h 20 minServes 4

Ingredients

• 1 unbaked meatloaf, store-bought or made ahead
• 4 medium potatoes, cut into cubes
• 1 tbsp seasoning
• 1 cup BBQ sauce

Instructions

1. 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.
2. Arrange the seasoned potato cubes around the edges of an aluminum foil pan, leaving an empty rectangular space in the center for the meatloaf.
3. 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.
4. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

580

Protein

34 g

Carbohydrates

45 g

Fat

28 g

Fiber

4 g

Sugar

18 g

Sodium

1150 mg

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