It reminded everyone of the dinners they grew up with

In a large mixing bowl, add the ground beef, soaked breadcrumb mixture, egg, chopped onion, minced garlic, 2 tablespoons ketchup, Worcestershire sauce, salt, pepper, Italian seasoning, paprika, and parsley if using. Gently mix with clean hands or a spoon just until combined—try not to overmix, or the meatloaf can get tough.

Transfer the meat mixture to the prepared pan. Shape it into a loaf about 8–9 inches long and 3–4 inches wide, leaving space around it for the potatoes if you’re using the same pan.

In another bowl, toss the potatoes with olive oil, salt, pepper, garlic powder, and thyme or rosemary. Spread the potatoes in a single layer around the meatloaf on the sheet pan or in the baking dish. If your pan is smaller, you can bake the potatoes in a separate pan.

In a small bowl, stir together 1/4 cup ketchup, brown sugar, and mustard to make the glaze. Spoon or brush half of the glaze over the top of the meatloaf, reserving the rest for later.

Place the pan in the preheated oven and bake for 25 minutes. After 25 minutes, carefully pull the pan out, give the potatoes a quick stir so they brown evenly, and spread the remaining glaze over the meatloaf.

Return the pan to the oven and bake for another 20–25 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 160°F (71°C), and the potatoes are tender when pierced with a fork. Total baking time will be about 45–50 minutes, depending on your oven and the thickness of the loaf.

Remove the meatloaf from the oven and let it rest for 5–10 minutes before slicing. This helps the juices redistribute so the slices hold together better and stay moist.

Slice the meatloaf and serve with the roasted potatoes on the side. Garnish with a little extra parsley if you like, and add more ketchup or sauce at the table. Leftovers keep well in the fridge for up to 3–4 days and reheat nicely in the microwave or oven.