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One-Pot Meatloaf with Potatoes & Vegetables

(Inspired by a recipe from longtime MEC user Sally Zim)

Hearty, satisfying, and beautifully simple. This one-pot meatloaf with potatoes and vegetables brings everything together in one dish. It’s the perfect weeknight meal (or Father’s Day centerpiece), especially when cooked in Miriam’s Large Pan that enhances flavor and digestibility.

We’ve adapted this version to include a tip shared by chef Eric Johnson: soaking the ground beef in raw cream and garlic overnight. The result? A meatloaf that’s extra tender, deeply savory, and incredibly easy to serve alongside veggies roasted in the same pot.

Ingredients

• 1 ½ lbs grass-fed ground beef
• ¼ cup raw cream (for soaking)
• 1 egg
• 1 small onion, finely chopped
• 1 garlic clove, minced
• ⅓ cup oats or breadcrumbs
  2 tsp cumin, freshly crushed
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tbsp tomato paste or ketchup
• 1 tbsp Worcestershire sauce (optional)
• 3–4 gold potatoes, cut into wedges
• 1 cup carrots, freshly chopped
• 1 cup green beans or other firm vegetable
• Drizzle of olive oil
• Additional salt & pepper to taste

Directions

1. The Night Before:
   In a mixing bowl, gently combine the ground beef, raw cream, and crushed garlic. Cover and refrigerate overnight. This cream soak tenderizes the meat and helps it hold moisture during baking.
2. Prepare the Meatloaf:
   Add the egg, onion, garlic, oats, tomato paste, Worcestershire, salt, and pepper to the meat mixture. Mix gently until just combined, don’t overwork it.
3. Shape and Arrange:
   In your MEC Large Pan, shape the meat mixture into a loaf. Surround with potatoes, carrots, and green beans. Drizzle with olive oil and season the veggies with salt and pepper.
4. Bake:
   Place in a cold oven. Set temperature to 375°F and bake uncovered for 55–65 minutes, or until the internal temp reaches 160°F. If vegetables need more browning, broil for the last 5 minutes.
5. Rest and Serve:
   Let sit for 10 minutes before slicing. Serve directly from the pan for a beautiful, rustic presentation.

Why Use a Clay Pot?

Clay amplifies both flavor and nutrition. The far-infrared heat from MEC’s pure clay retains moisture and ensures even, gentle cooking—ideal for meatloaf and root vegetables. There’s no metallic taste, no toxins, just rich, authentic flavor.

Which Pot Should You Use?

➡️ For this recipe: We recommend our Large Clay Pan, ideal for one-pot meals, roasts, and big-batch dishes.

Miriam’s cookware is handcrafted in the USA from untreated, unglazed, primary clay. Each piece is tested for heavy metals and made without glazes, chemicals, or additives. A healthier, safer way to cook, designed to last for generations.

If you’ve never tried meatloaf in Miriam’s Earthen Cookware, you’re in for a real treat!