Vegan Sheet Pan Meatloaf and Potatoes

Total time1 hr 20 min

Prep time20 min

Cook time55 min

4.8

(4)

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Ingredients

4 servings

For the meatloaf

1 ½ lb ground beef (80/20)
⅓ cup plain breadcrumbs
¼ cup whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
½ medium yellow onion, finely grated
2 cloves garlic, minced
1 tbsp worcestershire sauce
1 tsp dijon mustard
1 tsp kosher salt
½ tsp black pepper
½ tsp smoked paprika

For the glaze

⅓ cup ketchup
1 tbsp brown sugar
1 tsp apple cider vinegar

For the potatoes

1 ½ lb yukon gold potatoes, cut into 1-inch chunks
2 tbsp olive oil
½ tsp garlic powder
½ tsp kosher salt
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line an 18x13-inch rimmed sheet pan with foil and lightly coat with cooking spray or a thin film of oil.
2
In a small bowl, stir together the ketchup, brown sugar, and apple cider vinegar until smooth. Set aside.

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