Best 6 Meat Potatoes Meatloaf Recipes

MEATLOAF AND POTATO CASSEROLE

Steps:

• Heat the oven to 350 F.
• Grease a 2-quart baking dish or shallow casserole.
• Peel the potatoes and cut them into 1/4-inch rounds. Put the potatoes in a bowl.
• Slice the onion into quarters. Mince one of the quarters and set aside. Slice the remaining quarters and add them to the potatoes. Toss the potatoes and onions with 3/4 teaspoon of salt and transfer them to the baking dish.
• Remove 2 tablespoons of the tomato sauce from the can and set aside.
• In a large bowl, combine the ground beef with the reserved minced onion, breadcrumbs, the remaining tomato sauce, the stock or water, mustard, seasoned salt, and pepper. Mix well.
• Spread the meatloaf mixture over the potatoes and pat it to an even thickness.
• Bake uncovered at 350 F for 1 hour and 10 minutes. If the potatoes are still too firm, cover the baking dish with foil and cook for about 10 minutes longer. Spread with the reserved 2 tablespoons of tomato sauce a few minutes before it's ready.

THE BEST MEATLOAF

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

"MEAT & POTATOES" MEATLOAF

Steps:

• Heat oven to 375 degrees.
• In large bowl, combine potatoes, onion, eggs, bread crumbs, 1/3 cup of the ketchup, salt and pepper; mix well.
• Add ground beef; mix lightly but thoroughly.
• On rack set over broiler pan, shape beef mixture in to 8 x 4-inch loaf.
• Spread remaining 1/3 cup ketchup over top of loaf.
• Bake 1 1/4 hours or until center is no longer pink and of medium (160ºF) doneness.
• Let stand 5 minutes; cut into slices.

ONE-PAN GLAZED MEATLOAF AND ROASTED POTATOES

Steps:

• Preheat oven to 375 degrees F. Coat a large sheet pan with nonstick cooking spray.
• In large bowl, combine all meatloaf ingredients. Mix well to combine. Form mixture into a log (about 4-5 inches thick) on the sheet pan.
• Toss the potatoes with olive oil. Spread around the sheet pan, surrounding the meatloaf. Sprinkle generously with salt and pepper.
• Bake for 45 minutes.
• In a small bowl, mix all ingredients together for the sauce. Spread over meatloaf, then return to oven. Bake additional 15 minutes, until potatoes are tender.
• Rest meatloaf 10 minutes before slicing. Cut meatloaf into slices and serve with potatoes.
• Enjoy!

EASY SHEET PAN MEATLOAF AND POTATOES

Steps:

• Preheat oven to 400°F. Reserve 1/4 cup of tomato sauce; set aside.
• Combine Ground Beef, remaining tomato sauce, bread crumbs, onion, egg, Worcestershire, thyme, salt and 1/4 teaspoon pepper in large bowl; mixing lightly but thoroughly. Shape beef mixture into 8 x 4 x 2-inch loaf on parchment-lined sheet pan.
• Toss potatoes with cooking spray, garlic salt and remaining 1/2 teaspoon pepper. Spread potatoes evenly around the meatloaf on the sheet pan.
• Place sheet pan on the center rack of oven, bake in preheated 400°F oven for 40 minutes. Meanwhile, combine reserved tomato sauce with brown sugar and mustard. Spread sauce evenly over top of meatloaf, stir potatoes and continue cooking another 20 minutes or until instant-read thermometer inserted into center of meatloaf registers 160°F.
• Remove meatloaf; let stand 10 minutes before slicing. Test potatoes for doneness and return to oven if needed while meatloaf rests. Cut meatloaf into slices. Serve with potatoes. Four-Pepper Meatloaf Variation: Prepare meatloaf as above, adding 1/3 cup finely chopped green bell pepper, 1/4 teaspoon ground red pepper and 1/4 teaspoon ground white pepper to ground beef mixture. Picadillo-Style Meatloaf Variation: Prepare meatloaf as above, omitting thyme and adding 1/3 cup finely chopped green bell pepper, 1/4 cup raisins, 1 teaspoon ground cumin and 1/2 teaspoon dried oregano to ground beef mixture.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.