In a large bowl, mix ground beef, breadcrumbs, chopped onion, garlic, milk, egg, ketchup, Worcestershire sauce, salt, pepper, and thyme until just combined.
Shape the mixture into a loaf and place it in a baking dish or on a lined sheet pan.
Make the glaze:
Mix ketchup, brown sugar, and mustard.
Spread evenly over the top of the meatloaf.
Prepare the potatoes:
Toss potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
Arrange around the meatloaf in the baking dish or on a separate baking sheet if needed.
Bake:
Bake for 50–60 minutes until the meatloaf is cooked through (internal temperature 160°F / 71°C) and potatoes are golden and tender.
Serve: Let the meatloaf rest for 5–10 minutes before slicing. Serve slices with the roasted potatoes on the side.
✨ Tip: For extra flavor, sprinkle some shredded cheese on top of the meatloaf during the last 10 minutes of baking.
If you want, I can also give you a one-pan version where the meatloaf and potatoes cook together with minimal cleanup—it’s perfect for busy weeknights.
