Meatloaf Pot Roast Recipe

Name: Meatloaf Pot Roast
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 2 lbs ground beef; 1 cup bread crumbs; 1 cup chopped carrots; 1 cup chopped onion; 2 cloves minced garlic; 3 tablespoons fresh chopped parsley; 1/2 cup grated Parmesan cheese; 2 large eggs; 2 teaspoons salt; 1 teaspoon black pepper; 2 lbs small red potatoes; 1 lb carrots; 2 tablespoons olive oil; 1 teaspoon salt and 1/2 teaspoon black pepper (for vegetables); 2-3 tablespoons water (optional)

Comfort food perfection! This incredible Meatloaf Pot Roast recipe features a juicy, tender meatloaf baked alongside fluffy potatoes, carrots, and onions. A complete one-pan meal that's bursting with flavor and incredibly easy to make. Say goodbye to boring weeknight dinners and hello to this moist and satisfying masterpiece!

Prep Time 20 mins

Cook Time 90 mins

Calories 624.7 kcal

Protein 84g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Meatloaf Pot Roast

2 lbs ground beef
1 cup bread crumbs
1 cup chopped carrots
1 cup chopped onion
2 cloves minced garlic
3 tablespoons fresh chopped parsley
1/2 cup grated Parmesan cheese
2 large eggs
2 teaspoons salt
1 teaspoon black pepper
2 lbs small red potatoes
1 lb carrots
2 tablespoons olive oil
1 teaspoon salt and 1/2 teaspoon black pepper (for vegetables)
2-3 tablespoons water (optional)

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How to Make Meatloaf Pot Roast

Preheat oven to 375°F (190°C).
Pulse 1 cup of bread crumbs in a food processor until finely ground.
Transfer crumbs to a large bowl.
Add 1 cup chopped carrots, 1/2 cup chopped onion, 2 cloves minced garlic, and 2 tablespoons chopped fresh parsley to the food processor and pulse until finely minced.
Add the minced vegetables to the bread crumbs.
Add 2 lbs ground beef (or a mixture of beef and pork), 1/2 cup grated Parmesan cheese, 2 large eggs, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl. Gently mix until just combined.
If the mixture seems too dry, add 2-3 tablespoons of water, mixing until moist.
Shape the meatloaf mixture into a loaf and place it in a greased 9x13 inch baking pan.
In a separate bowl, combine 2 lbs small red potatoes (halved or quartered), 1 lb carrots (peeled and chopped), and 1/2 cup chopped onion. Sprinkle with 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons olive oil. Toss to coat.
Arrange the potatoes, carrots, and onions around the meatloaf in the baking pan. Sprinkle with 1 tablespoon fresh chopped parsley.
Cover the pan tightly with aluminum foil.
Bake for 45 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the meatloaf is cooked through (internal temperature of 160°F).
Let rest for 10 minutes before slicing and serving.