Ingredients
Scale
- 1 lb Ground Beef (73/27 or 80/20 lean-to-fat ratio works best for budget)
- 1 large Egg
- 1/2 cup Plain Breadcrumbs (or crushed saltine crackers)
- 1/4 cup Milk
- 1 tsp Onion Powder
- 1 tsp Dried Parsley
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 3 large Russet Potatoes, peeled and cubed
- 3 large Carrots, peeled and sliced into rounds
- 2 tbsp Vegetable Oil
- 1/4 cup Ketchup (for the topping)
- 1 tbsp Brown Sugar (optional, for the glaze)
Instructions
- Preheat your oven to 375°F (190°C). Wash, peel, and chop your potatoes into 1-inch cubes. Peel the carrots and slice them into 1/2-inch thick rounds. Place the vegetables in a large bowl, drizzle with the vegetable oil, and sprinkle with a pinch of salt and pepper. Toss them thoroughly to ensure every piece is coated, which helps them caramelize in the oven.
- In a large mixing bowl, combine the ground beef, egg, breadcrumbs, milk, onion powder, dried parsley, salt, and pepper. Use your hands or a sturdy spoon to mix the ingredients until just combined. Be careful not to overwork the meat, as over-mixing can lead to a tough, dense meatloaf. The breadcrumbs and milk will act as a binder to keep the loaf moist and tender.
- Lightly grease a large rimmed baking sheet or a 9×13-inch roasting pan. Shape the meat mixture into a rectangular loaf approximately 4 inches wide and 8 inches long, placing it right in the center of the pan. Spread the oiled potatoes and carrots all around the meatloaf in a single layer. The fat from the meatloaf will slightly season the vegetables as it cooks, adding incredible depth of flavor.
- Slide the pan into the center rack of the oven. Bake for 45 minutes. During this time, the meatloaf will begin to brown and the vegetables will start to soften. If the potatoes look a bit dry, you can quickly toss them with a spatula halfway through the cooking time to ensure even browning.
- In a small bowl, whisk together the ketchup and brown sugar (if using). Remove the pan from the oven and spread the glaze evenly over the top of the meatloaf. Return the pan to the oven for another 15 minutes, or until the internal temperature of the meat reaches 160°F (71°C) and the vegetables are fork-tender and golden brown.
- Take the pan out of the oven and let the meatloaf rest for at least 5 to 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring a moist bite every time. Slice the loaf into thick portions and serve alongside the roasted potatoes and carrots.
- Cook Time: 1 hour 15 minutes