Pot Roast Meatloaf
Experience the ultimate comfort food fusion with this Pot Roast Meatloaf recipe—a hearty twist on two family-favorite classics. This dish combines the rich, savory flavors of a traditional pot roast with the tender, homestyle appeal of meatloaf. Made with a blend of ground beef and pork, finely chopped vegetables, and aromatic fresh herbs like thyme and rosemary, this meatloaf is baked alongside chunks of potatoes and parsnips for a complete meal. A luscious homemade beef gravy elevates every bite, making it perfect for cozy weeknight dinners or memorable gatherings. With minimal prep time and one-pan convenience, this Pot Roast Meatloaf delivers bold flavors and rustic charm in every serving.
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Recipe Information
Ingredients
- 2 pounds ground beef (80% lean)
- 0.5 pounds ground pork
- 1 large yellow onion, finely chopped
- 1 large carrot, finely grated
- 1 medium celery stalk, finely chopped
- 3 garlic cloves, minced
- 0.5 cups breadcrumbs
- 0.25 cups milk
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves, chopped
- 0.5 teaspoon fresh rosemary, chopped
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1.5 cups beef broth
- 2 pounds potatoes, cut into chunks
- 2 medium parsnips, cut into chunks
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, ground pork, chopped onion, grated carrot, chopped celery, minced garlic, breadcrumbs, milk, eggs, Worcestershire sauce, tomato paste, thyme, rosemary, salt, and pepper. Mix well using your hands or a spatula until evenly combined.
Lightly grease a baking dish or roasting pan with olive oil. Shape the meat mixture into a loaf and place it in the center of the dish.
Scatter the potato and parsnip chunks around the meatloaf. Drizzle the olive oil over the vegetables and season them with a pinch of salt and pepper.
Pour 1 cup of beef broth into the pan around the meatloaf and vegetables to create a flavorful base.
Cover the pan tightly with aluminum foil and bake in the preheated oven for 60 minutes.
After 60 minutes, remove the foil and return the pan to the oven. Bake uncovered for an additional 20-30 minutes, or until the meatloaf is fully cooked (internal temperature of 160°F/70°C) and the vegetables are tender.
Transfer the meatloaf and vegetables to a serving platter and cover loosely with foil to keep warm.
To make a gravy, pour the remaining liquid from the baking dish into a small saucepan over medium heat. Add the remaining 0.5 cup of beef broth. In a small bowl, whisk the cornstarch and water together to create a slurry, then stir it into the saucepan. Cook, stirring constantly, until the gravy thickens, about 2-3 minutes.
Slice the meatloaf and serve with the roasted vegetables and gravy on the side. Enjoy your Pot Roast Meatloaf!
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 7.7 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1527 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
