Brandon Back-Porch Meatloaf with Roasted Onions & Carrots

Loaf at first bite.

Rooted in the comfort and hospitality of Brandon’s Southern-influenced kitchens, this easy meatloaf brings Sunday-dinner vibes without the fuss. Moist and flavorful with a classic ketchup glaze, it’s paired with caramelized roasted carrots and onions that crisp up beautifully in the oven. Whether you’re feeding the whole family or stocking up on leftovers, this dish is a tribute to home-cooked tradition with a Tampa Bay twist.

Brandon Back-Porch Meatloaf with Roasted Onions & Carrots

What You'll Need:

For the Meatloaf:

• 1½ lbs. ground beef (or beef/pork blend)

• 1 cup breadcrumbs

• 2 eggs

• ½ cup milk

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp Worcestershire sauce

• ½ tsp salt & ½ tsp pepper

• ½ cup ketchup (plus extra for topping)

  
  

For the Roasted Veggies:

• 4 carrots, peeled and cut into sticks

• 1 large yellow onion, sliced into wedges

• 2 tbsp olive oil

• Salt, pepper, and a pinch of thyme or rosemary

  
  

Instructions:

1. Preheat & Prep: Preheat oven to 375°F (190°C). Line a baking sheet with parchment or foil.

2. Make the Meatloaf: In a large bowl, combine all meatloaf ingredients. Mix gently until just combined. Form into a loaf shape on one side of the baking sheet. Spread a little extra ketchup on top.

3. Roast the Veggies: Toss carrots and onions with olive oil, salt, pepper, and herbs. Arrange next to the meatloaf on the sheet pan.

4. Bake It All: Roast for 45–55 minutes, or until the meatloaf is cooked through (internal temp: 160°F) and veggies are golden and tender.

5. Rest & Serve: Let the meatloaf rest 5–10 minutes before slicing. Serve with the sweet-savory roasted vegetables and enjoy that back-porch kind of calm.

Meatloaf the way your Southern neighbor makes it—easy, hearty, and just a little nostalgic.