Spring Meatloaf with Potatoes

By the GetYourMacros team · 10 September 2026

A lean beef meatloaf served with crispy herb-crusted potatoes baked in a single tray.

• Time 25 min
• Course Main course
• Diet Omnivore
• Cuisine Italian
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 100 g Lean beef mince (5% fat)
• 1 Egg (60 g)
• 130 g Potatoes
• 10 g Parmesan
• 20 g Breadcrumbs
• Fresh parsley to taste
• 5 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. In a bowl, mix the beef mince with the egg, half the parmesan, and chopped parsley.
2. Shape the mixture into a compact meatloaf and lightly coat with a tablespoon of breadcrumbs.
3. Peel the potatoes and cut them into small cubes.
4. Toss the potatoes in a bowl with the remaining breadcrumbs, parmesan, and olive oil.
5. Place the meatloaf in the center of a baking tray lined with parchment paper and surround with the potatoes.
6. Bake at 200°C for about 30-35 minutes, turning the potatoes halfway through.
7. Let the meatloaf rest for 5 minutes before slicing and serving with the crunchy potatoes.

Tips

• Cut the potatoes into small, uniform cubes so they cook through in the same time as the meatloaf.
• Store leftovers in the fridge for up to 2 days; it's even better when reheated.

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