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This flavorful meatloaf with roasted potatoes is the easiest one-pan dinner! The meatloaf is jam-packed full of ground beef and sausage, onion soup mix, salsa, and seasonings. The potatoes are slightly crisped on the outside while perfectly tender on the inside.
The Best Meatloaf Recipe Ever
What’s better than meatloaf and potatoes, you ask? Meatloaf and potatoes in one pan.
This isn’t your average bland, boring, and soggy meatloaf. There is no milk, no ketchup, and no breadcrumbs. It also doesn’t have a weird, crusty ketchup glaze (lol what is that). This is a next-level meatloaf packed full of ground beef, ground sausage, and salsa (as well as a few other ingredients). Combine that with tender buttery, roasted potatoes and you have the best meatloaf ever.
Why We Love this One-Pan Dinner
I’d be lying if I said this was a quick dinner, but it is easy. Make your loaf, bake it, add your potatoes, bake it, flip the potatoes, and it’s basically done! This recipe also makes delicious leftovers. My husband and I frequently take this dinner to work.
Ingredients Needed for Meatloaf & Potatoes
The ingredients for this recipe are simple and super easy to find! You’ll need:
- Ground hamburger meat
- Dry onion soup mix
- Saltine crackers
- Garlic powder
Salsa? In Meatloaf??
Yes! Using salsa will add a ton of moisture and flavor to this meatloaf. Any salsa can be used- I stick with mild for this recipe. I like to puree the whole jar and then top the loaf with the remaining salsa!
About the Sausage
This recipe uses mild sausage because, just like salsa, it provides a ton of flavor and moisture!
About the Potatoes
Gold, red, or russet potatoes can be used. We love these roasted gold potatoes because they are soft and velvety and have a rich, buttery taste. Yum!
How to Make Meatloaf
Preheat your oven to 350 degrees Fahrenheit.
In a large bowl, combine all the ingredients, except for the potatoes and butter.
A pair of gloved hands work the best for combining the meat. I tried it with a wooden spoon once and boy that sure took a while! Please do make sure that the meat and ingredients are thoroughly squished together.
After squishing the meat, form it into a loaf in a 16-inch roasting pan. Make sure you leave plenty of room on the sides for the potatoes!
Next, add 1 1/2 cups of water into the pan. This will help steam the meatloaf, as well as the potatoes, and keep the meat juicy and moist. It also keeps everything from burning to the bottom of the pan (did that once) so please do not skip this step!
Cover the pan with foil and bake for 1 1/2 hours.
When the timer is close to being up, scrub the potatoes and remove any bad spots.
Photo 1: Add the potatoes to the pan and cover with butter and add additional salt and pepper. If the water evaporates or is really low, add more.
Recover with foil and bake for 1 hour.
Photo 2: Flip the potatoes, add salt and pepper, and bake uncovered for 20 minutes.
Additionally, you can blend (or keep it chunky!) the remaining salsa and pour it over the finished meatloaf.
I don’t have a Roasting Pan!
Not to worry, you can use baby potatoes instead of the regular-sized ones. Form your meatloaf in a 9 x 13 pan but leave room on the sides for the baby potatoes. Add 3/4 of a cup of water (instead of 1 1/2 cups) and follow the recipe as directed.
Refrigerator: Transfer meatloaf and potatoes into an airtight container and store for up to 5 days. I leave everything in the roasting pan and cover it with foil for 4 to 5 days.
Reheat: Portion what you want to eat and microwave until it’s hot.
One-Pan Meatloaf & Potatoes
- 2 lb ground beef
- 1 lb sausage
- 5 lb potatoes red, gold, or russet
- 1 pkg dry onion soup mix
- 1/2 sleeve saltine crackers (about 18) crushed
- 1 egg
- 8 oz mild salsa
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 5 tbsp butter
- Preheat oven to 350° F. Combine all ingredients (excluding butter and potatoes) in a large bowl.
- Form the meat mixture into a loaf in a 16-inch roasting pan.
- Add 1 1/2 cups of water to the pan. Cover with foil and bake for 1 1/2 hours.
- Scrub the potatoes and remove any bad spots. After 1 1/2 hours, add the potatoes to the pan and cover with butter and add additional salt and pepper.
- Recover and bake for 1 hour.
- Flip the potatoes, add salt and pepper, and bake uncovered for 20 minutes.
- Optionally, blend the remaining salsa and pour over finished meatloaf.
*Nutrition information is an estimate and will vary based on ingredients used and cooking methods.
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