12 Easy Meatloaf Recipes Ready for Busy Weeknight Dinners

Weeknights often mean limited time for cooking after a long day. Meatloaf works well because it uses basic ingredients and can be prepared ahead. These twelve recipes offer simple twists on the classic version. They focus on quick prep and ingredients that are easy to find. You can pick the ones that fit what you already have in your kitchen.

Helpful Tips Before You Start

These tips will help you get meatloaf dinners on the table with less stress on busy nights.

Mix and Chill the Night Before

Combine the meatloaf ingredients in the evening and shape the loaf. Cover and refrigerate it so you can slide it straight into the oven after work.

Use a Muffin Tin for Faster Cooking

Portion the mixture into a muffin pan instead of one large loaf. Individual servings bake in about 25 minutes and need no slicing at the table.

Line the Pan for Easy Cleanup

Place parchment paper or foil in the loaf pan before adding the mixture. Lift the cooked meatloaf out in one piece and toss the liner for quick kitchen reset.

Stir Up a Simple Glaze

Mix ketchup with a little brown sugar and mustard while the meatloaf bakes. Brush it on during the last 10 minutes for flavor without extra ingredients or steps.

Turkey Meatloaf with Roasted Vegetables and Gravy

This turkey meatloaf offers a lighter option for weeknight meals while still feeling hearty and satisfying. The loaf bakes on one pan with carrots and potatoes, which roast in the drippings for extra flavor. A quick gravy made from the pan juices brings everything together without extra pots.

The finished dish has a moist, well-seasoned turkey center and soft roasted vegetables. The gravy adds a savory note that pairs well with the herbs in the meat. It suits nights when you want a full meal with little cleanup.

Turkey Meatloaf with Roasted Vegetables and Gravy

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 1/2 pounds ground turkey
• 3/4 cup plain breadcrumbs
• 1 large egg
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 4 medium carrots, peeled and cut into 1-inch pieces
• 2 large potatoes, cut into 1-inch pieces
• 1 1/2 cups chicken broth
• 2 tablespoons all-purpose flour

fremgangsmåte

 

• Heat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, breadcrumbs, egg, onion, garlic, rosemary, salt, and pepper. Mix until just blended, then shape into a loaf and place in the center of the baking sheet.
• In a separate bowl, toss the carrots and potatoes with 2 tablespoons olive oil. Spread the vegetables around the meatloaf on the baking sheet.
• Bake for 45 minutes, or until the meatloaf reaches 165 degrees F inside and the vegetables are tender.
• Remove the pan from the oven and transfer the meatloaf and vegetables to a serving platter. Reserve the pan drippings.
• Place the baking sheet over medium heat on the stovetop or pour the drippings into a small saucepan. Add the remaining tablespoon of olive oil and the flour. Cook for 1 minute, stirring constantly.
• Slowly whisk in the chicken broth and simmer for 3 to 4 minutes until the gravy thickens. Season with a pinch of salt and pepper if needed, then serve over the sliced meatloaf and vegetables.

merknader

Form the meatloaf the night before and keep it covered in the fridge so it is ready to bake after work. Stir the gravy well while it simmers to avoid lumps, and add a splash more broth if it gets too thick. Leftovers reheat best in a 350-degree oven with a little extra broth to keep the turkey moist.

Course: Main Course
Cuisine: American
Equipment: Baking sheet, Large mixing bowl, Saucepan

Italian Meatloaf Parmesan over Spaghetti

This meatloaf brings Italian flavors to a simple weeknight dinner. It combines classic meatloaf with Parmesan and marinara for a comforting dish that feels familiar yet fresh. Serve it sliced over spaghetti to make a full meal without extra sides.

The recipe keeps prep light and uses pantry staples. It bakes in one pan while the pasta cooks, so everything comes together quickly on busy evenings.

Italian Meatloaf Parmesan over Spaghetti

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup Italian breadcrumbs
• 1 large egg
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1/2 cup grated Parmesan cheese, divided
• 2 cups marinara sauce
• 8 ounces spaghetti
• 1 cup shredded mozzarella cheese

fremgangsmåte

 

• Preheat the oven to 375 degrees. In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, oregano, salt, pepper, and 1/4 cup of the Parmesan cheese. Mix until just blended.
• Shape the mixture into a loaf and place it in a baking dish. Spread 1 cup of marinara sauce over the top.
• Bake for 35 minutes. Remove the dish from the oven and sprinkle the mozzarella cheese and remaining 1/4 cup Parmesan over the meatloaf. Return to the oven for 10 more minutes until the cheese melts and the internal temperature reaches 160 degrees.
• While the meatloaf bakes, cook the spaghetti in a large pot of salted boiling water according to package directions. Drain the pasta.
• Slice the meatloaf and serve the pieces over the cooked spaghetti. Spoon the remaining marinara sauce from the baking dish over everything.

merknader

Use a jar of good marinara to keep this truly hands-off. If the meatloaf feels too loose when mixing, add an extra tablespoon of breadcrumbs. Leftovers reheat well in a covered skillet with a splash of water to loosen the sauce.

Course: Main Course
Cuisine: Italian
Equipment: Mixing bowl, baking dish, large pot

BBQ Meatloaf Sliders with Creamy Slaw

These sliders turn classic meatloaf into a fast weeknight meal by shaping the mixture into small patties that cook quickly. The BBQ glaze adds sweet and tangy flavor while the creamy slaw brings crunch and coolness that balances each bite. They work well when you need a handheld dinner that still feels like comfort food.

BBQ Meatloaf Sliders with Creamy Slaw

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely diced onion
• 1/4 cup BBQ sauce, plus extra for brushing
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups bagged coleslaw mix
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 8 slider buns

fremgangsmåte

 

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• In a large bowl, combine the ground beef, breadcrumbs, egg, onion, 1/4 cup BBQ sauce, salt, and pepper. Mix until just combined.
• Divide the mixture into 8 equal portions and shape each into a small patty about 3 inches wide. Place the patties on the prepared baking sheet.
• Brush the tops of the patties with additional BBQ sauce.
• Bake for 15 to 18 minutes until the internal temperature reaches 160°F.
• While the patties cook, stir together the coleslaw mix, mayonnaise, apple cider vinegar, and sugar in a medium bowl until evenly coated.
• Lightly toast the slider buns if desired. Place one patty on each bottom bun, add a spoonful of creamy slaw, and finish with the top bun.

merknader

Brush the patties with a second coat of BBQ sauce right after baking for extra stickiness. If the slaw sits too long it releases water, so mix it just before serving. Leftovers keep in the fridge for two days. Reheat the patties in a skillet over medium heat and add fresh slaw to avoid sogginess.

Course: Main Course
Cuisine: American
Equipment: Mixing bowl, Baking sheet, Medium bowl

Mexican-Style Meatloaf with Cilantro Rice and Black Beans

This Mexican-style meatloaf uses everyday spices and salsa to create a zesty loaf that feels fresh without extra effort. It comes together quickly and bakes while the rice and beans cook on the stove, making it a practical choice for weeknights when you want a full meal with minimal hands-on time.

The finished dish offers a savory meatloaf with mild heat alongside fluffy rice brightened by cilantro and lime, plus simple black beans for a filling plate.

Mexican-Style Meatloaf with Cilantro Rice and Black Beans

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 cup salsa
• 1 cup long-grain rice
• 2 cups chicken broth
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 375°F. In a mixing bowl, combine the ground beef, breadcrumbs, egg, onion, garlic, chili powder, cumin, salsa, salt, and pepper. Mix until evenly blended, then shape the mixture into a loaf and place it in a baking dish.
• Bake the meatloaf for 45 minutes, or until it reaches an internal temperature of 160°F.
• While the meatloaf bakes, bring the chicken broth to a boil in a saucepan. Add the rice, cover, reduce the heat to low, and simmer for 18 minutes.
• In a small pot, warm the black beans over medium heat for about 5 minutes, stirring occasionally.
• Remove the rice from the heat and let it sit covered for 5 minutes. Fluff with a fork, then stir in the chopped cilantro and lime juice.
• Slice the meatloaf and serve it with the cilantro rice and warm black beans on the side.

merknader

Add a pinch more chili powder to the meatloaf if you want extra spice. Leftovers keep in the fridge for three days and reheat well in the microwave with a splash of broth to keep the rice moist. Brown rice works in place of white if you prefer a chewier texture, but keep the broth amount the same.

Course: Main Course
Cuisine: Mexican
Equipment: Mixing bowl, baking dish, saucepan, small pot

Teriyaki Meatloaf Rice Bowls with Stir-Fried Vegetables

This recipe turns a simple meatloaf into a complete weeknight meal by slicing it over rice and pairing it with quick stir-fried vegetables. The teriyaki glaze adds a savory-sweet note that ties everything together without extra steps. It works well when you want a filling dinner that still feels lighter than a traditional meatloaf plate.

The meatloaf stays moist from the egg and sauce while the vegetables keep some crunch. Everything comes together in one bowl for easy serving and minimal cleanup.

Teriyaki Meatloaf Rice Bowls with Stir-Fried Vegetables

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/3 cup teriyaki sauce, divided
• 2 cups cooked white rice
• 3 cups mixed vegetables (broccoli florets, sliced carrots, bell peppers)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon sesame seeds
• 2 green onions, sliced

fremgangsmåte

 

• Preheat the oven to 375 degrees. In a mixing bowl, combine the ground beef, panko breadcrumbs, egg, and 3 tablespoons of the teriyaki sauce. Mix gently until just combined, then shape into a small loaf and place in a baking dish.
• Bake the meatloaf for 35 minutes. Remove from the oven and let it rest for 5 minutes before slicing.
• While the meatloaf bakes, heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
• Add the mixed vegetables to the skillet and stir-fry for 5 to 7 minutes until they are tender but still crisp. Remove from heat.
• Divide the cooked rice among four bowls. Top each with slices of meatloaf and a portion of the stir-fried vegetables. Drizzle the remaining teriyaki sauce over the top and finish with sesame seeds and sliced green onions.

merknader

Use day-old rice for the bowls since it stirs more easily and holds up better under the sauce. If the vegetables start to stick during stir-frying, add a splash of water instead of extra oil. Leftovers reheat well in a skillet over low heat to keep the meatloaf slices from drying out.

Course: Main Course
Cuisine: Asian
Equipment: Baking dish, Large skillet, Mixing bowl

Spinach and Feta Stuffed Meatloaf with Greek Salad

This meatloaf brings a Mediterranean twist to a classic weeknight dinner. The spinach and feta filling adds a creamy, savory center that pairs well with the simple Greek salad on the side. It comes together with everyday ingredients and bakes while you handle other tasks.

The result is a juicy meatloaf with a bright, fresh salad that keeps the meal balanced and satisfying without extra sides.

Spinach and Feta Stuffed Meatloaf with Greek Salad

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 1/2 pounds ground beef
• 2 cups fresh spinach, chopped
• 3/4 cup crumbled feta cheese, divided
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 large egg
• 1/2 cup breadcrumbs
• 1 teaspoon dried oregano
• 1 cucumber, diced
• 2 tomatoes, chopped
• 1/4 cup sliced red onion
• 1/4 cup kalamata olives
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and black pepper to taste

fremgangsmåte

 

• Preheat the oven to 375°F and lightly grease a loaf pan.
• In a large bowl, combine the ground beef, half the feta, onion, garlic, egg, breadcrumbs, oregano, salt, and pepper. Mix until just combined.
• Press half the meat mixture into the bottom of the loaf pan. Layer the chopped spinach and remaining feta over the meat. Cover with the rest of the meat mixture and press to seal the edges.
• Bake for 50 to 55 minutes until the internal temperature reaches 160°F. Let the meatloaf rest for 5 minutes before slicing.
• While the meatloaf bakes, combine the cucumber, tomatoes, red onion, and olives in a bowl. Drizzle with olive oil and lemon juice, then toss to coat.

merknader

Slice the meatloaf thick so the spinach and feta stay in place. The salad tastes best when tossed right before serving to keep the vegetables crisp. Leftovers reheat well in a skillet over medium heat to maintain texture.

Course: Main Course
Cuisine: Mediterranean
Equipment: Loaf pan, Mixing bowl, Oven

Slow Cooker Meatloaf with Potatoes and Carrots

This slow cooker meatloaf turns a classic into a true one-pot meal. Mix the meat in the morning, layer it with vegetables, and let the slow cooker handle the rest for busy weeknights.

The meatloaf stays moist while the potatoes and carrots absorb the savory juices underneath. It delivers tender slices of meatloaf alongside soft, flavorful vegetables in every serving.

Slow Cooker Meatloaf with Potatoes and Carrots

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup ketchup
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 medium potatoes, cut into chunks
• 3 carrots, sliced into rounds
• 1/2 cup beef broth

fremgangsmåte

 

• In a mixing bowl, combine the ground beef, breadcrumbs, egg, ketchup, onion, garlic, salt, and pepper until evenly mixed. Shape the mixture into a loaf.
• Place the potato chunks and carrot slices in the bottom of the slow cooker. Pour the beef broth over the vegetables.
• Set the meatloaf on top of the vegetables.
• Cover and cook on low for 6 to 7 hours, until the meatloaf reaches an internal temperature of 160°F.
• Remove the meatloaf, let it rest for a few minutes, then slice and serve with the potatoes and carrots.

merknader

The vegetables cook directly in the meat juices, so they take on extra flavor. Check the meatloaf temperature near the end of cooking to avoid overcooking. Leftovers keep well in the fridge for up to three days and reheat easily in the microwave.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife

Mini Meatloaf Muffins with Garlic Green Beans

These mini meatloaf muffins bake in a standard muffin tin, which helps them cook faster than a full loaf. The garlic green beans roast alongside them for a complete dinner that comes together with minimal hands-on time.

The muffins turn out tender inside with a lightly browned top from the ketchup glaze. The green beans stay crisp and pick up plenty of garlic flavor without extra steps.

Mini Meatloaf Muffins with Garlic Green Beans

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup finely chopped onion
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces fresh green beans, trimmed
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and lightly grease an 8-cup muffin tin.
• In a mixing bowl, combine the ground beef, breadcrumbs, egg, onion, ketchup, Worcestershire sauce, salt, and black pepper. Mix just until the ingredients come together.
• Divide the meat mixture evenly among the 8 muffin cups, pressing it down lightly. Place the tin in the oven and bake for 20 minutes.
• While the muffins bake, toss the green beans with olive oil, minced garlic, salt, and black pepper on the prepared baking sheet. Spread them in a single layer.
• Add the baking sheet to the oven during the last 15 minutes of the muffins’ bake time. Roast until the green beans are tender but still crisp at the edges.
• Remove both pans from the oven. Let the muffins rest for 3 minutes before serving with the green beans.

merknader

Use fresh garlic rather than garlic powder so the green beans get the strongest flavor during the short roast. If the green beans finish before the muffins, pull them out and keep them warm under a loose cover of foil to prevent them from overcooking.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Muffin Tin, Baking Sheet

Greek Lamb Meatloaf with Tzatziki and Warm Pita

This Greek lamb meatloaf brings bright herbs and tangy feta into a simple weeknight dinner. It bakes in one pan while you stir together a quick tzatziki sauce. Warm pita rounds complete the meal and make it easy to scoop up every bite.

The meatloaf stays moist thanks to the egg and feta, and the cucumber yogurt sauce adds cool contrast. It works well on busy evenings when you want something a little different from classic beef meatloaf.

Greek Lamb Meatloaf with Tzatziki and Warm Pita

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground lamb
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta cheese
• 1 cup plain Greek yogurt
• 1 medium cucumber, grated and drained
• 2 tablespoons chopped fresh dill
• 4 pita breads

fremgangsmåte

 

• Preheat the oven to 375 degrees. In a large bowl combine the ground lamb, breadcrumbs, egg, onion, 2 minced garlic cloves, oregano, salt, pepper, and feta. Mix gently until just combined.
• Shape the mixture into a loaf and place it in a loaf pan or on a lined baking sheet. Bake for 45 minutes until the internal temperature reaches 160 degrees.
• While the meatloaf bakes, stir together the Greek yogurt, drained cucumber, remaining minced garlic clove, and fresh dill in a small bowl. Add a pinch of salt if needed. Set the tzatziki aside.
• Warm the pita breads in a dry skillet or in the oven for the last 5 minutes of baking. Slice the meatloaf and serve slices with tzatziki and warm pita on the side.

merknader

Drain the grated cucumber well so the tzatziki stays thick. Leftovers keep in the fridge for three days. Reheat slices gently in the microwave or enjoy them cold tucked into pita with extra sauce. If you want a stronger herb flavor, add an extra teaspoon of oregano to the meat mixture before baking.

Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing bowl, loaf pan, baking sheet, skillet

Mushroom Swiss Meatloaf with Buttermilk Mashed Potatoes

This meatloaf brings together chopped mushrooms and Swiss cheese for a hearty meal that feels special without extra effort. The buttermilk mashed potatoes add a creamy side that rounds out the plate on weeknights when time is short.

The mushrooms give the loaf moisture and a gentle earthy note while the cheese melts into the beef. Everything comes together in one baking dish for the meatloaf and a single pot for the potatoes.

Mushroom Swiss Meatloaf with Buttermilk Mashed Potatoes

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 8 ounces mushrooms, finely chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded Swiss cheese
• 1/2 cup breadcrumbs
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 medium russet potatoes, peeled and cubed
• 1/2 cup buttermilk
• 2 tablespoons butter

fremgangsmåte

 

• Preheat the oven to 375 degrees. In a large bowl combine the ground beef, mushrooms, onion, garlic, 3/4 cup of the Swiss cheese, breadcrumbs, egg, salt, and pepper. Mix until evenly blended.
• Shape the mixture into a loaf and place it in a loaf pan. Sprinkle the remaining 1/4 cup Swiss cheese over the top.
• Bake the meatloaf for 45 to 50 minutes until it reaches 160 degrees in the center.
• While the meatloaf bakes, place the potatoes in a medium pot and cover with water. Bring to a boil and cook until tender, about 15 minutes.
• Drain the potatoes, then return them to the pot. Add the buttermilk, butter, and a pinch of salt. Mash until smooth and creamy.
• Let the meatloaf rest for 5 minutes before slicing. Serve slices with a scoop of the mashed potatoes on the side.

merknader

Sauté the mushrooms briefly before mixing if you want even less moisture in the loaf. Leftovers keep well in the fridge for three days and reheat gently in a covered skillet with a splash of broth to keep the meatloaf moist. The buttermilk potatoes taste best the same day but can be thinned with a little warm milk when reheating.

Course: Main Course
Cuisine: American
Equipment: Large bowl, Loaf pan, Medium pot, Potato masher

Buffalo Chicken Meatloaf with Celery Ranch Salad

This meatloaf brings the bold flavors of buffalo chicken into an easy weeknight dinner. Ground chicken gets mixed with tangy sauce and a bit of blue cheese for a spicy, savory loaf that bakes without much hands-on time. The celery ranch salad on the side adds crunch and cool creaminess to balance the heat.

It works well when you need something filling but still fresh. The meatloaf slices neatly after a short rest, and the salad comes together in minutes while the oven does the work.

Buffalo Chicken Meatloaf with Celery Ranch Salad

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/3 cup buffalo wing sauce
• 1/4 cup crumbled blue cheese
• 4 celery stalks
• 1/4 cup ranch dressing
• 4 cups chopped romaine lettuce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, combine the ground chicken, panko breadcrumbs, egg, buffalo wing sauce, blue cheese, salt, and pepper. Finely dice two of the celery stalks and add them to the bowl. Mix until just combined.
• Shape the mixture into a loaf about 8 inches long and place it on the prepared baking sheet. Bake for 35 to 40 minutes until the internal temperature reaches 165 degrees F. Let the meatloaf rest for 5 minutes before slicing.
• While the meatloaf bakes, thinly slice the remaining two celery stalks. In a serving bowl, toss the romaine lettuce and sliced celery with the ranch dressing.
• Serve slices of meatloaf alongside the celery ranch salad.

merknader

Dice the celery very small for the meatloaf so it softens during baking without adding crunch. If you want milder heat, use less buffalo sauce and serve extra on the side for drizzling. Leftovers keep well in the fridge for two days and reheat gently in the microwave without drying out.

Course: Main Course
Cuisine: American
Equipment: Large mixing bowl, Baking sheet, Oven

Apple Pork Meatloaf with Sweet Potato Wedges

This meatloaf combines ground pork with fresh apple for a mild sweetness that pairs well with savory herbs. It comes together quickly and bakes alongside sweet potato wedges, so the whole meal finishes on one pan. The result is a tender loaf with soft apple pieces throughout and crisp-edged sweet potatoes on the side.

It works well on weeknights when you want a comforting dinner without much hands-on time. The apple keeps the pork moist while the wedges turn golden in the same oven. Flavors stay balanced and family-friendly.

Apple Pork Meatloaf with Sweet Potato Wedges

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb ground pork
• 1 large apple, peeled and grated
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1 small onion, finely chopped
• 2 large sweet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

fremgangsmåte

 

• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• In a mixing bowl, combine the ground pork, grated apple, breadcrumbs, egg, onion, thyme, salt, and pepper. Mix until just blended.
• Shape the mixture into a loaf about 8 inches long and place it on one side of the baking sheet.
• In the same bowl, toss the sweet potato wedges with olive oil, salt, and pepper until evenly coated.
• Spread the wedges in a single layer on the other side of the baking sheet.
• Bake for 35 to 40 minutes until the meatloaf reaches 160°F inside and the wedges are tender and browned at the edges.
• Let the meatloaf rest for 5 minutes before slicing. Serve with the sweet potato wedges.

merknader

Grate the apple finely so it melts into the meatloaf without leaving large chunks. If the sweet potatoes finish browning before the loaf, remove them early and keep them warm. Leftovers reheat well in a 350°F oven for 10 minutes to restore crisp edges on the wedges.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Knife