BBQ Glazed Meatloaf with Roasted Potatoes

BBQ Glazed Meatloaf with Roasted Potatoes

Prep Time: 20 minutes
Cook Time: 55–65 minutes
Servings: 6

Ingredients

For the Meatloaf

• 2 lb ground beef
• 1 cup breadcrumbs
• 2 large eggs
• ½ cup milk
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp salt
• ½ tsp black pepper

For the BBQ Glaze

• ½ cup BBQ sauce
• 2 tbsp ketchup
• 1 tbsp brown sugar
• 1 tsp Worcestershire sauce

For the Roasted Potatoes

• 2 lb potatoes, cut into large even chunks
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried Italian seasoning
• ¾ tsp salt
• ½ tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a large roasting pan or baking dish with cooking spray or a small amount of oil. Use a pan large enough to hold the meatloaf in the center with enough space around it for the potatoes.
2. Place the ground beef in a large mixing bowl. Add the breadcrumbs, eggs, milk, finely chopped onion, minced garlic, ketchup, Worcestershire sauce, smoked paprika, garlic powder, dried parsley, salt, and black pepper.
3. Using clean hands or a large spoon, gently combine the ingredients until everything is evenly distributed. Mix only until combined. Avoid squeezing or kneading the mixture too much because overmixing can make the finished meatloaf firm and dense instead of tender and juicy.
4. Transfer the meat mixture to the prepared baking pan. Shape it into a thick oval loaf approximately 9 inches long and 4–5 inches wide. Keep the loaf fairly even in thickness so the center cooks at the same rate as the edges. Do not pack it too tightly.
5. Prepare the BBQ glaze by combining the BBQ sauce, ketchup, brown sugar, and Worcestershire sauce in a small bowl. Stir until the brown sugar has dissolved and the glaze looks smooth and glossy.
6. Spoon approximately half of the glaze over the meatloaf. Use the back of the spoon or a pastry brush to spread it evenly over the top and down the sides. Reserve the remaining glaze for later.
7. Place the potato chunks in a large bowl. Drizzle them with olive oil, then sprinkle with garlic powder, paprika, Italian seasoning, salt, and black pepper.
8. Toss the potatoes thoroughly until every piece is lightly coated with oil and seasonings. Arrange them around the meatloaf in the baking pan. Keep the potatoes in a single layer as much as possible so they roast instead of steaming.
9. Transfer the pan to the preheated oven and bake uncovered for approximately 40 minutes. During this first stage, the meatloaf will begin cooking through while the first layer of BBQ glaze caramelizes and the potatoes start to soften and brown.
10. After 40 minutes, carefully remove the pan from the oven. Brush or spoon the remaining BBQ glaze generously over the top and sides of the meatloaf. This second layer of glaze creates a richer, stickier coating.
11. Use a spatula or tongs to turn the potato pieces so that the browned sides face upward and the paler sides are exposed to the hot pan. Spread the potatoes back into an even layer.
12. Return the pan to the oven and continue baking for another 15–25 minutes. The exact cooking time will depend on the thickness of the meatloaf and the size of the potato pieces.
13. Check the meatloaf with an instant-read meat thermometer inserted into the thickest center portion. It should reach an internal temperature of 160°F (71°C). The potatoes should be tender when pierced with a fork and golden brown around the edges.
14. For a darker, shinier, caramelized BBQ topping, switch the oven to broil during the final 2–3 minutes. Keep the pan under close observation because the sugar in the BBQ glaze can burn quickly.
15. Remove the meatloaf from the oven once fully cooked. Allow it to rest in the baking pan for at least 10 minutes before slicing. Resting gives the juices time to settle back into the meat, making the slices more moist and helping the loaf hold its shape.
16. Cut the meatloaf into thick slices using a sharp knife. Serve each portion with a generous amount of roasted potatoes and, if desired, additional warm BBQ sauce on the side.

Tips

Use ground beef with some fat, such as 80/20 or 85/15. Very lean beef can produce a drier meatloaf.