It's time for another Sheet Pan Supper. This meatloaf is different than any other meatloaf I've cooked in that it has no egg. So it's not a strict loaf in the sense that it's not as dense.
This version is smoky, sweet and tangy all in the same bite. Cooked on a rack over the thinly sliced Yukon Gold potatoes makes for a wonderful sheet pan supper.
2 1/2 lbs. (about 4 medium) Yukon Gold potatoes,
unpeeled, scrubbed and sliced into 1/4 inch thick rounds
1/4 cup extra virgin olive oil
1/2 t. kosher salt
1 T. plus 1/2 t. garlic powder or granulated garlic
2 lbs. lean ground beef
1 large yellow onion, diced (about 2 cups)
2 cups BBQ sauce (I used mesquite flavor), divided
1/2 cup plain dried breadcrumbs
Preheat the oven to 375 degrees with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper.
Place the potatoes on the prepared pan, drizzle with the olive oil, sprinkle with the salt and 1/2 t. of garlic powder, and toss to coat. Spread the potatoes in an even layer and set a wire rack on top.
Fold a piece of aluminum foil into 10 x 8 rectangle and place it in the center of the wire rack. Use a skewer or a fork to poke little holes even throughout the foil. This will help with heat circulation and keep the meatloaf from steaming in its own fat.
Gently combine the beef, onion, the remaining tablespoon of garlic powder, 1 1/2 cups of BBQ sauce, and the breadcrumbs in a large bowl. Without and squishing and squeezing too much, form the meat mixture into a loaf on top of the foil rectangle.
Place the pan in the oven. Bake the meatloaf and potatoes for 30 minutes, then brush the hop with the remaining 1/2 cup BBQ sauce.
Return the pan to the oven and bake the meatloaf and potatoes until the potatoes are tender and an instant read thermometer inserted into the center of the meatloaf registers 150 degrees, about 45 minutes more.
Allow the meatloaf to cool slightly before slicing. Serve with the potatoes.
From Sheet Pan Suppers by Molly Gilbert.