BBQ Meatloaf with Potato Wedges

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This BBQ Meatloaf with Potato Wedges recipe turns two comforting family favorites into one convenient sheet-pan dinner. The meatloaf stays tender inside while a layer of barbecue sauce creates a flavorful, slightly caramelized glaze. Thick potato wedges roast alongside it until their edges are golden and their centers are soft. Everything cooks on one pan, which keeps preparation and cleanup manageable. Serve it for a weeknight meal, a relaxed Sunday dinner, or whenever you want familiar comfort food without preparing several separate dishes.

Sliced barbecue-glazed meatloaf served with golden roasted potato wedges

Why You’ll Love This Recipe

  • The meatloaf and potato wedges cook together on one sheet pan.
  • Barbecue sauce adds smoky, sweet flavor without requiring a complicated glaze.
  • Breadcrumbs, egg, and milk help keep the meatloaf moist and tender.
  • The recipe uses familiar ingredients that are easy to find.
  • Leftover meatloaf makes convenient lunches and sandwiches.

Recipe at a Glance

Prep Time: 15 minutes | Cook Time: approximately 45 minutes | Total Time: approximately 60 minutes

Servings: 5–6

Ingredients

  • 1½ pounds lean ground beef or ground turkey
  • ½ cup plain breadcrumbs
  • 1 large egg
  • ¼ cup milk
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt, divided, plus additional salt to taste
  • ½ teaspoon freshly ground black pepper, divided
  • ½ cup barbecue sauce, divided
  • 1½ pounds russet or Yukon Gold potatoes, cut into even wedges
  • 2 tablespoons olive oil
  • ½ teaspoon smoked paprika, optional
  • Chopped parsley or sliced green onion for serving, optional

Directions

  1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly coat it with cooking spray.
  2. Scrub and dry the potatoes. Cut them into wedges of similar thickness so they cook at approximately the same rate.
  3. Place the potato wedges on the prepared pan. Add the olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and smoked paprika if using. Toss until coated, arrange the wedges in a single layer, and roast for 15 minutes.
  4. While the potatoes begin roasting, place the ground beef or turkey, breadcrumbs, egg, milk, onion powder, garlic powder, remaining salt, remaining pepper, and ¼ cup barbecue sauce in a large bowl.
  5. Mix the meatloaf ingredients gently until combined. Avoid pressing or stirring the mixture excessively because overmixing can produce a dense meatloaf.
  6. Carefully remove the sheet pan from the oven. Turn the potato wedges, leaving enough open space for the meatloaf. Shape the meat mixture into a compact loaf directly on the lined pan.
  7. Brush the top and sides of the meatloaf with the remaining ¼ cup barbecue sauce. Return the pan to the oven and roast for approximately 30 minutes, or until the potatoes are tender and the meatloaf is safely cooked.
  8. Check the center with an instant-read thermometer. Ground-beef meatloaf should reach 160°F, while ground-turkey meatloaf should reach 165°F. Continue cooking for several additional minutes if needed.
  9. Remove the pan from the oven and allow the meatloaf to rest for 5 to 10 minutes. Resting helps the juices settle and makes the loaf easier to slice.
  10. Slice the meatloaf and serve it with the roasted potato wedges. Garnish with parsley or green onion if desired.

Helpful Recipe Tips

  • Cut uniform wedges: Potato pieces of similar thickness roast more evenly.
  • Do not overmix: Mix the meat only until the ingredients are distributed. Excessive mixing can make the finished meatloaf firm.
  • Use a thermometer: Cooking time can vary with the thickness of the loaf and the type of ground meat. Temperature is the most reliable way to check doneness.
  • Leave space on the pan: Arrange the potato wedges in a single layer rather than piling them together. Crowded potatoes steam instead of browning.
  • Rest before slicing: Allowing the meatloaf to rest helps it retain moisture and hold its shape.
  • Prevent cross-contamination: Wash your hands, utensils, bowl, and work surface after they contact raw meat.

Variations and Substitutions

  • Use ground beef, ground turkey, or a combination of beef and pork.
  • Substitute crushed crackers or quick oats for the breadcrumbs.
  • Use an unsweetened dairy-free milk if regular milk is not suitable.
  • Choose a smoky, spicy, or lower-sugar barbecue sauce to adjust the flavor.
  • Add finely diced onion or bell pepper to the meat mixture. Sauté the vegetables first if you prefer a softer texture.
  • Replace some of the potatoes with carrots, parsnips, or sweet-potato wedges. Different vegetables may require slightly different cooking times.
  • Mix a teaspoon of Worcestershire sauce into the meat for additional savory flavor.

Serving Suggestions

Serve BBQ Meatloaf with Potato Wedges alongside steamed green beans, roasted broccoli, peas, corn, or a crisp garden salad. Additional barbecue sauce may be offered at the table. For a casual family meal, add coleslaw or sliced pickles. The meatloaf and potatoes are filling on their own, so a simple vegetable side is usually all that is needed to complete the plate.

Make-Ahead Instructions

The meatloaf mixture can be prepared up to one day in advance. Shape it into a loaf, cover it securely, and refrigerate it separately from the raw potatoes. Cut potatoes can discolor and lose texture when stored for too long, so prepare the wedges shortly before roasting. When ready to cook, place the chilled meatloaf on the pan and verify its internal temperature before serving because it may require a few additional minutes.

Storage and Reheating

Refrigerate leftover meatloaf and potato wedges promptly in covered containers and use them within 3 to 4 days. Store the meatloaf whole or in slices. Reheat individual slices and potato wedges in a 350°F oven or air fryer until hot. A microwave can also be used, although the potato wedges will be softer. Freeze cooled meatloaf slices in a freezer-safe container for up to 2 months. Thaw them in the refrigerator before reheating.

Frequently Asked Questions

Can I use ground turkey instead of ground beef?

Yes. Ground turkey works well, but it must reach 165°F in the center. Avoid using extremely lean turkey if possible because a small amount of fat helps keep the meatloaf moist.

How do I keep meatloaf from falling apart?

Measure the breadcrumbs, egg, and milk carefully because they help bind the mixture. Shape the loaf firmly enough to hold together without compressing it excessively. Let it rest before slicing, and use a sharp knife to make clean portions.

Can I prepare this recipe without parchment paper?

Yes. Lightly grease the sheet pan with cooking spray or a thin layer of oil. Parchment paper simply makes cleanup easier and reduces sticking.

Why are my potato wedges not crispy?

Dry the potatoes well, coat them evenly with oil, and leave space between the wedges. Turn them after the initial roasting period. If the meatloaf finishes first, transfer it to a cutting board to rest and roast the potatoes for several additional minutes.

Can leftover meatloaf be used for sandwiches?

Yes. Chill the meatloaf completely, cut it into slices, and serve it cold or reheated on toasted bread. Add lettuce, sliced tomato, pickles, or a small amount of additional barbecue sauce.

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