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A freshly baked, sliced meatloaf with a shiny red ketchup glaze sitting in the center of a glass baking dish, surrounded by roasted baby potatoes, sliced carrots, and onions in savory pan juices.

One Pan Meatloaf with Potatoes and Carrots

A classic homemade meatloaf baked in a single dish alongside tender baby potatoes and carrots. An effortless and delicious comfort food dinner!
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ lbs ground beef 80/20
  • ¾ cup plain breadcrumbs
  • ⅓ cup whole milk
  • 2 large eggs lightly beaten
  • ½ cup yellow onion finely diced
  • 2 cloves garlic minced
  • 1 lb whole baby potatoes red or yellow
  • 3 large carrots peeled and thickly sliced
  • ½ large onion cut into wedges
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • ½ cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce

Equipment

  • 9x13 inch glass baking dish
  • Large mixing bowls
  • Measuring cups and spoons
  • Meat thermometer

Method
 

  1. Prep: Preheat oven to 375°F (190°C). Grease a 9x13-inch glass baking dish.
  2. Veggie Prep: In a bowl, toss the baby potatoes, sliced carrots, and onion wedges with the olive oil, a pinch of salt, and pepper. Set aside.
  3. Panade: In a small bowl, mix the breadcrumbs and milk. Let sit for 5 minutes to hydrate.
  4. Mix Meat: In a large bowl, gently combine the ground beef, eggs, diced onion, minced garlic, salt, pepper, Italian seasoning, garlic powder, and the soaked breadcrumbs. Do not overmix.
  5. Form: Shape the meat mixture into an 8x4 inch oval loaf and place it in the center of the greased baking dish.
  6. Arrange: Scatter the oiled potatoes, carrots, and onions evenly around the meatloaf in the pan.
  7. Glaze: Whisk together the ketchup, brown sugar, and Worcestershire sauce. Spread evenly over the top and sides of the meatloaf.
  8. Bake: Bake uncovered for 55-65 minutes, or until a meat thermometer inserted into the center of the loaf reads 160°F (71°C) and the potatoes are tender.
  9. Rest: Let the meatloaf rest in the pan for 10 minutes before slicing and serving.

Notes

Thermometer: Using a meat thermometer is the best way to guarantee a perfectly juicy meatloaf.
Resting: Do not skip the 10-minute rest! If you cut it immediately, the juices will run out and the loaf will crumble.