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Sheet-Pan Meatloaf with Sour Cream and Chive Smashed Potatoes
Styling by Marie Piraino.

Sheet-Pan Meatloaf with Sour Cream and Chive Smashed Potatoes

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By America's Test Kitchen
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Time

1¾ hours

Yield

Serves 4 to 6

Ingredients

Ingredient check list

Why This Recipe Works

Retooling our classic free-form meatloaf was straightforward: To avoid sautéing onions and aromatics in a skillet, we replaced them with garlic powder and fresh chives (the latter would also go nicely with our potatoes). Our plan for the potatoes was to skip peeling and boiling and simply roast them alongside the meatloaf until tender, then smash them. We considered starchy russets for their smooth texture, but we were after more boldly flavored smashed potatoes. Red potatoes lent great color, and their thin skin didn't require peeling, so we roasted 2 pounds of similar-size potatoes (so they'd cook evenly) and smashed them with sour cream, milk, chives, and a little vinegar for brightness.

Before You Begin

If you cannot find meatloaf mix, substitute 12 ounces each 90 percent lean ground beef and ground pork. Place the saltines in a zipper-lock bag and use a rolling pin to crush them. Use red potatoes measuring 1 to 3 inches in diameter.

Instructions

  1.  Adjust oven rack to middle position and heat oven to 350 degrees. Set wire rack in rimmed baking sheet lined with aluminum foil. Fold piece of heavy-duty foil into 10 by 6-inch rectangle, lay on half of rack, then poke holes in foil with skewer about every ½ inch. Spray rack and foil with vegetable oil spray.
  2.  Combine ketchup, sugar, and 4 teaspoons vinegar in bowl. In large bowl, mix together ½ cup milk, ¼ cup chives, egg, mustard, Worcestershire, garlic powder, thyme, 1 teaspoon salt, and ½ teaspoon pepper. Stir in crushed saltines. Add meatloaf mix and knead with hands until evenly blended.
  3.  Transfer meat mixture to foil rectangle on prepared sheet and shape into 9 by 5-inch meatloaf. Brush with half of ketchup mixture. Place potatoes in single layer on empty side of rack. Bake for 45 minutes.
  4.  Brush meatloaf with remaining ketchup mixture and continue to bake until meatloaf registers 160 degrees and potatoes are tender, 15 to 25 minutes. Remove sheet from oven and heat broiler. Broil meatloaf and potatoes until well browned, about 5 minutes.
  5.  Remove sheet from oven. Transfer meatloaf to cutting board and let rest for 10 minutes. Meanwhile, transfer potatoes to large bowl and mash coarsely with potato masher, leaving some larger chunks. Combine sour cream and remaining ¾ cup milk in bowl and microwave until warmed, about 1 minute. Fold warm sour cream mixture, remaining ¼ cup chives, remaining 1 tablespoon vinegar, ½ teaspoon salt, and ¼ teaspoon pepper into mashed potatoes. Slice meatloaf and serve with potatoes.

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