Beef Meatloaf Roasted Potatoes Recipes

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.

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!

CAJUN MEATLOAF WITH ROASTED SWEET POTATOES

Steps:

• Heat oven to 350 degrees.
• Coat a roasting pan with cooking spray.
• In large bowl, mix turkey, oil, ketchup, bell pepper, celery, Cajun seasoning, onion powder and hot sauce.
• Shape into a 9x4 inch oval loaf.
• Place in roasting pan.
• In separate large bowl, combine potatoes, salt, pepper, and oil and toss to coat.
• Arrange potatoes around meatloaf.
• Bake 65-70 minutes, or until meatloaf reaches internal temperature of 160 degrees and potatoes are tender.
• Spoon salsa over meatloaf for last 10 minutes of cooking.
• Remove from oven.
• Let stand 5 minutes and slice loaf.

ROAST WITH POTATOES

Steps:

• Preheat oven to 425 degrees. In a large saucepan, cover potatoes with water; bring to a boil, and add 1 teaspoon salt. Cook until potatoes are slightly soft on the outside, about 12 minutes. Drain; return to pan. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Shake pan to soften edges.
• Pour oil in a large roasting pan; place in oven. On a plate, mix together flour, dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge beef in flour mixture, turning to coat all sides.
• Transfer potatoes to hot roasting pan; toss to coat. Place beef in center of pan; roll in oil, leaving fat side up. Roast until beef is 120 degrees. 40 to 45 minutes. Turn potatoes after 15 minutes of cooking.
• Remove potatoes and beef. Cover; let beef rest about 20 minutes before slicing thinly to allow temperature to reach 135 to 140 degrees for medium-rare.
• Place roasting pan over medium heat. Add broth; simmer, scraping bottom of pan, about 1 1/2 minutes. Serve sauce with beef and potatoes.

GARLIC POTATO-TOPPED ITALIAN MEATLOAF

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs. Stir in pasta sauce, bread crumbs, onion, Italian seasoning, salt and beef until well blended. Press mixture in bottom of baking dish.
• Bake 40 to 50 minutes or until meat thermometer inserted in center reads 160°F.
• Meanwhile, make potatoes as directed on pouch, using milk, water and butter.
• Spread mashed potatoes over meatloaf; sprinkle with cheese. Bake 10 to 15 minutes longer or until top begins to brown. Let stand 5 minutes before cutting.

MEATLOAF WITH ROASTED GARLIC POTATOES

Steps:

• Thoroughly mix 1/2 cup picante sauce, beef, bread crumbs, egg, parsley, Worcestershire and half the garlic in a large bowl. Shape the beef mixture firmly into an 8 x 4-inch loaf in a baking pan.
• Stir the oil and remaining garlic in a large bowl. Toss the potatoes with the oil mixture until they're evenly coated. Sprinkle the potatoes with the paprika. Arrange the potatoes in the baking pan around the meatloaf.
• Bake at 350 degrees F. for 1 hour or until meatloaf is cooked through. Pour the remaining picante sauce over the meatloaf before serving.

POT ROAST MEAT LOAF

Steps:

• In a large bowl, combine milk, ketchup, cracker crumbs, Worcestershire sauce, salt and pepper. Add ground beef. Shape meat mixture into an 8x4-in. oval; place in a 13x9-in. baking dish. Place the onions, potatoes, carrots and green pepper around the loaf. , Cover and bake at 350° for 1-1/4 hours. Uncover; bake 15 minutes longer or until a thermometer inserted in meat loaf reads 160°. Garnish vegetables with parsley., Freeze option: Securely wrap and freeze cooled meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Let stand 10 minutes before slicing.

ROAST MEATLOAF

Steps:

• Heat the oven to 350 degrees F.
• Mix all the ingredients except the catsup and brown sugar together.
• Press the mixture firmly in an ungreased loaf pan 8 1/2 X 4 1/2 X 2 1/2-inches.
• Loosen the edge with a spatula and unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches.
• Mix the catsup and sugar then spoon onto the loaf.
• Bake uncovered for about 1 to 1 1/4 hours.
• Remove the meat loaf to a plate and let stand for 10 minutes.
• Then slice and serve on a heated platter.
• NOTE: If you don't have a pan this size, just form the mixture into a loaf in the large baking pan.
• VARIATION: Roast Meat Loaf Ring: Press the meat mixture firmly into an ungreased 5 to 6 cup ring mold.
• Unmold in the baking pan by rapping mold against the bottom of the larger pan.
• Brush with the catsup mixture.
• Bake for about 50 minutes.
• If you desire, the hole in the ring can be filled with hot potato salad or creamed peas.

ROASTED VEGETABLE MEATLOAF WITH MUSTARD MASHED POTATOES

Steps:

• Preheat oven to 450°F. Combine zucchini, peppers, and onions in medium bowl. Add oil and 1 tablespoon rosemary; toss to coat. Spread evenly on rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, about 25 minutes. Remove from oven; cool.
• Preheat oven to 375°F. Mix ground beef, mozzarella, panko, basil, marjoram, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, dried crushed pepper, 1 tablespoon rosemary, and 1 cup roasted vegetables in large bowl. Whisk 1/2 cup ketchup, eggs, and wine in medium bowl. Add to beef mixture; stir with wooden spoon until well incorporated; spoon into 9x5x3-inch loaf pan, forming rounded top.
• Spoon 1/2 cup ketchup over top of loaf. Bake meatloaf until cooked through, juices run clear, and top is browned, about 1 hour 10 minutes. Remove pan from oven; let meatloaf rest 20 minutes.
• Rewarm remaining vegetable mixture in large nonstick skillet. Turn meatloaf out; cut into 1-inch-thick slices. Top with warm roasted vegetable mixture; serve with mashed potatoes.
• *Flaky panko crumbs are the best substitute for fresh breadcrumbs in almost anything, including meatloaf. Look for them in the Asian foods section of the supermarket and at Asian markets.