Description
Whipping up Sheet Pan Meatloaf turns weeknight dinners into a breeze for busy families craving home-style comfort. Juicy ground beef mixed with classic seasonings bakes perfectly on a single pan, delivering maximum flavor with minimal cleanup.
Ingredients
Scale
Proteins:
- 2 pounds lean ground beef
- 2 large eggs
Starches:
- 1 cup seasoned breadcrumbs
- 1 pound baby potatoes, halved
Vegetables and Supporting Ingredients:
- 1 small yellow onion, finely diced
- 1 pound green beans, ends trimmed
- ⅓ cup milk
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- Optional: ½ teaspoon garlic powder or Italian seasoning
Instructions
- Set the oven to 400°F (200°C) and line a large sheet pan with aluminum foil or parchment paper. This ensures easy cleanup and prevents sticking.
- In a spacious mixing bowl, combine 2 pounds lean ground beef, 1 cup seasoned breadcrumbs, 2 large eggs, 1 finely diced yellow onion, ⅓ cup milk, 1 tablespoon Worcestershire sauce, 1 ½ teaspoons salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Blend ingredients gently to maintain meat’s tender texture.
- Mold the meat mixture into a rectangular shape approximately 1.5 inches thick, positioning it centrally on the sheet pan and leaving space for vegetables around the edges.
- Create the glaze by whisking ½ cup ketchup, 2 tablespoons brown sugar, and 1 tablespoon Worcestershire sauce. Brush half of this mixture generously across the meatloaf’s surface.
- Prepare vegetables by halving 1 pound baby potatoes and trimming 1 pound green beans. Toss them with 2 tablespoons olive oil, salt, pepper, and optional garlic powder or Italian seasoning.
- Arrange seasoned vegetables surrounding the meatloaf on the sheet pan. Slide the pan into the preheated oven and roast for 25 minutes.
- Remove the pan, apply the remaining glaze over the meatloaf, and return to the oven for another 10-15 minutes until the internal temperature reaches 160°F (71°C).
- Allow the meatloaf to rest for 5-10 minutes after removing from the oven. This helps the juices redistribute, ensuring each slice remains moist and flavorful.
- Slice the meatloaf and serve immediately with the roasted vegetables, creating a complete meal on a single sheet pan.
Notes
- Gently mix meat mixture to avoid tough meatloaf, using light hands to keep the texture tender and juicy.
- Check internal temperature with a meat thermometer for perfect doneness, ensuring the meatloaf reaches 160F without overcooking.
- Cut vegetables into similar-sized pieces so they roast evenly and finish cooking at the same time as the meatloaf.
- Swap ground beef for ground turkey or plant-based alternatives to accommodate different dietary needs and preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 457 kcal
- Sugar: 10 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 125 mg