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A well-rounded balanced meatloaf dinner presented on a white plate with sides.

Classic Homestyle Meatloaf with Roasted Root Vegetables

This classic homestyle meatloaf, paired with roasted root vegetables, offers a comforting and complete meal. The meatloaf is savory with a tangy glaze, and the vegetables are tender with a hint of caramelization.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Oven
  • Large baking sheet
  • Large bowl
  • Parchment paper (optional)
  • Small bowl
  • Whisk

Ingredients
  

For the Meatloaf:

  • 1.5 lbs lean ground beef (e.g., 90/10)
  • 1/2 cup Panko breadcrumbs
  • large egg
  • 1/2 onion finely diced
  • 2 cloves garlic minced
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup milk
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Glaze:

  • 1/4 cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon Dijon mustard

For the Roasted Root Vegetables:

  • 3 medium carrots peeled and chopped into 1-inch pieces
  • 2 parsnips peeled and chopped into 1-inch pieces
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish, optional)

Instructions
 

Preheat & Prep Vegetables

  • Preheat your oven to 350°F (175°C) and prepare the root vegetables. Toss the chopped carrots and parsnips with olive oil, salt, and pepper on a large baking sheet, then set aside.

Combine Meatloaf Ingredients

  • In a large bowl, gently combine the ground beef, Panko breadcrumbs, egg, onion, garlic, ketchup, Worcestershire sauce, milk, oregano, thyme, salt, and pepper. Mix just until combined, being careful not to overmix.

Shape Meatloaf

  • Form the meat mixture into an even loaf shape (approx. 9x5 inches) on a separate baking sheet lined with parchment paper, or place it on the same sheet as the vegetables if there is enough space.

Prepare Glaze

  • Whisk together ketchup, brown sugar, and Dijon mustard in a small bowl to create the glaze. Spread this mixture evenly over the top of the meatloaf.

Bake

  • Place both the meatloaf and the root vegetables into the preheated oven and bake for 45 minutes.

Finish Baking

  • After 45 minutes, stir the root vegetables gently. Continue baking for another 15-25 minutes, until the meatloaf reaches an internal temperature of 160°F (71°C) and the vegetables are tender and slightly caramelized.

Rest & Serve

  • Once cooked, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing to allow the juices to redistribute. Garnish the roasted vegetables with fresh parsley if desired, then serve the sliced meatloaf with the roasted root vegetables.

Notes

For best results, use a meat thermometer to ensure the meatloaf is cooked through to 160°F (71°C). Resting the meatloaf is crucial for moisture and tenderness, so don't skip this step!