Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 45–55 minutes

Ingredients

Meatloaf

• 2 lbs (900 g) lean ground beef (85/15 or 90/10)
• 1 cup breadcrumbs
• 2 large eggs
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 2 tbsp ketchup
• 1 tbsp Dijon mustard (optional)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 2 tbsp chopped parsley

Vegetables

• 1½ lbs baby potatoes, halved
• 4 large carrots, peeled and cut into chunks
• 1 onion, sliced

Sauce

• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp butter, melted
• 1 tsp garlic powder
• ½ tsp thyme
• Salt and pepper to taste

Optional Glaze

• ¼ cup ketchup
• 2 tbsp brown sugar
• 1 tsp Worcestershire sauce

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Instructions

Step 1: Prepare the oven

Preheat oven to 375°F (190°C).

Step 2: Make the meatloaf

In a large bowl combine:

• Ground beef
• Breadcrumbs
• Eggs
• Onion
• Garlic
• Worcestershire
• Ketchup
• Mustard
• Salt
• Pepper
• Smoked paprika
• Italian seasoning
• Parsley

Mix gently until just combined.

Divide into 4 equal portions and shape into large round meatloaves.

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Step 3: Prepare vegetables

Mix potatoes, carrots, and sliced onions with:

• Melted butter
• Garlic powder
• Thyme
• Salt
• Pepper

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Step 4: Assemble

Place vegetables into four foil pans.

Pour about ½ cup beef broth mixture into each pan.

Place one meatloaf on top of the vegetables.

Brush with glaze if using.

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Step 5: Bake

Cover loosely with foil.

Bake for 35 minutes.

Remove foil.

Brush with more glaze.

Bake another 15–20 minutes, or until the meat reaches an internal temperature of 160°F (71°C).

Let rest for 10 minutes before serving.

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Tips

• Don’t overmix the meat or it can become tough.
• Cut vegetables into similar sizes so they cook evenly.
• For extra browning, broil for 2–3 minutes at the end.
• Add mushrooms or celery to the vegetables if desired.

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Storage

Refrigerator: 4 days

Freezer: Up to 3 months

Reheat:

• Oven: 350°F for 20 minutes
• Microwave: 3–4 minutes

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Estimated Nutrition (Per Serving)

• Calories: ~670
• Protein: 42 g
• Carbohydrates: 33 g
• Fat: 39 g
• Saturated Fat: 14 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: ~900 mg
• Cholesterol: 180 mg
• Potassium: ~1,250 mg
• Iron: ~30% Daily Value
• Calcium: ~8% Daily Value

Nutrition values are estimates and will vary depending on the ingredients used.

Frequently Asked Questions

Q: Can I use ground turkey instead of beef?
Yes. Use 93% lean ground turkey and cook until the internal temperature reaches 165°F (74°C).

Q: Can I make these ahead of time?
Yes. Assemble up to 24 hours in advance, cover, and refrigerate until ready to bake.

Q: Can I freeze before baking?
Yes. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Q: What potatoes work best?
Baby Yukon Gold or red potatoes hold their shape well and become tender without falling apart.

Q: Can I cook this without foil pans?
Absolutely. Arrange the portions in a 9×13-inch baking dish or on a sheet pan with raised edges.

Q: How do I know when the meatloaf is done?
Use an instant-read thermometer. Ground beef should reach 160°F (71°C) in the center.

Q: What can I serve with it?
This is a complete meal on its own, but it’s also great with dinner rolls, green beans, peas, or a simple side salad.