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

Classic Balanced Meatloaf Dinner

This classic meatloaf dinner features a juicy meatloaf with a sweet and tangy glaze, accompanied by roasted potatoes and tender-crisp broccoli for a complete and satisfying meal.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 people
Course: Breakfast
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1.5 lbs ground beef 80/20 lean
  • 1 small onion finely diced
  • 1 carrot finely diced
  • 1 celery stalk finely diced
  • 2 cloves garlic minced
  • 1 large egg
  • 1/2 cup plain breadcrumbs panko works great for a lighter texture
  • 1/4 cup milk any kind
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
Glaze
  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
Sides
  • 1 lb small potatoes e.g., baby gold or red bliss, quartered
  • 1 tbsp olive oil
  • Salt, pepper, and garlic powder to taste
  • 1 head broccoli cut into florets

Equipment

  • Large bowl
  • Baking sheet
  • Parchment paper
  • Loaf pan
  • Small bowl
  • Whisk
  • Oven
  • Meat thermometer

Method
 

Meatloaf
  1. In a large bowl, combine the finely diced onion, carrot, celery, minced garlic, and ground beef for even flavor distribution.
  2. Add the egg, breadcrumbs, milk, Worcestershire sauce, thyme, oregano, salt, and pepper; gently mix until just combined, avoiding overmixing.
  3. Shape the mixture into a loaf on a parchment-lined baking sheet or in a loaf pan. Whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard for the glaze, then spread half of it over the meatloaf.
  4. Preheat oven to 375°F (190°C) and bake the meatloaf for 45 minutes.
Sides
  1. While the meatloaf bakes, toss quartered potatoes with olive oil, salt, pepper, and garlic powder on a separate baking sheet.
  2. After 45 minutes, remove meatloaf, spread remaining glaze, and add seasoned potatoes and broccoli florets to the oven, either around the meatloaf or on a separate rack.
Finish and Serve
  1. Return everything to the oven and bake for another 20-30 minutes until meatloaf reaches 160°F (71°C) and vegetables are tender-crisp.
  2. Let the meatloaf rest for 10-15 minutes before slicing to ensure a moist result. Serve warm with roasted potatoes and broccoli.

Notes

Resting the meatloaf is crucial for juicy results. For extra flavor, consider adding a pinch of red pepper flakes to the glaze for a subtle kick.