Ingredients
Scale
- 1 lb Ground Beef (80/20 blend for best flavor)
- 1/2 cup Breadcrumbs (plain or Italian seasoned)
- 1 Large Egg
- 1/4 cup Milk
- 1 small Onion, finely diced
- 2 cloves Garlic, minced
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 cup Ketchup (for the meatloaf and glaze)
- 1 lb Russet Potatoes, chopped into 1-inch cubes
- 3 large Carrots, peeled and sliced into rounds
- 2 tbsp Vegetable Oil
- 1 tsp Dried Thyme or Oregano (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a large rimmed baking sheet or a 9×13-inch baking dish with oil or non-stick spray. Wash and peel your carrots and potatoes. Cut them into uniform pieces to ensure they cook at the same rate as the meatloaf.
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, salt, pepper, and 2 tablespoons of ketchup. Use your hands to gently mix the ingredients until just combined. Avoid overworking the meat, as this can make the loaf tough and dense.
- Form the meat mixture into a rectangular loaf shape (about 8×4 inches) and place it in the center of your prepared baking sheet. In a separate bowl, toss the potato cubes and carrot slices with 2 tablespoons of oil and a pinch of salt, pepper, and dried herbs. Arrange the vegetables in a single layer around the meatloaf.
- Place the baking sheet in the center rack of the oven. Bake for 45 minutes. The vegetables should start to soften, and the meatloaf should be browning nicely on the outside. The aroma will start to fill your home at this stage.
- Remove the pan from the oven. Spread the remaining ketchup over the top of the meatloaf to create a sweet glaze. Stir the vegetables slightly to ensure they brown evenly. Return the pan to the oven for another 15 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C) and the potatoes are fork-tender. Let the meat rest for 5 minutes before slicing.
- Cook Time: 75 minutes