Sheet Pan Meatloaf and Potatoes
Ingredients
- 1 pound ground beef
- 1/2 cup Italian seasoned bread crumbs
- 2 tablespoons dried minced onion flakes
- 1 tablespoon Italian seasoning blend
- 1 egg, room temperature
- 1 tablespoon milk
- 1 teaspoon Worcestershire sauce
Glaze
- 1/4 cup ketchup
- 3 teaspoons light brown sugar
- 1 teaspoon Worcestershire sauce
Potatoes
- 1 pound Yukon Gold potatoes
- 2 tablespoons olive oil
- Salt and pepper
- Fresh parsley for garnish
Preparation
Preheat the oven to 375 degrees. Line a large, rimmed sheet pan with foil. Spray with nonstick cooking spray.
In a large bowl, mix together the ground beef, seasoned bread crumbs, onion, and Italian seasoning until well combined.
Add the egg, Worcestershire sauce, and milk and mix until fully incorporated.
Line a large sheet pan with aluminum foil and form the beef mixture into a log shape about 4-5 inches thick in the center of the baking sheet.
Whisk together the ketchup, brown sugar, and Worcestershire sauce in a small bowl, and spread over the top of the meatloaf.
Bake for 10 minutes.
Meanwhile, toss the potatoes in a large bowl with olive oil, and a generous amount of salt and pepper.
Spread the potatoes out on the sheet pan, surrounding the meatloaf but not touching.
Bake until the potatoes are tender and the meatloaf is cooked to 165 degrees. Let rest for 5 minutes before serving.
