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Sheet Pan Meatloaf: Delicious Comfort in 40 Min

Sheet Pan Meatloaf
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A quick and easy sheet pan meatloaf recipe, perfect for a weeknight dinner. This one-pan meal features tender mini meatloaves baked alongside roasted vegetables, offering a comforting and flavorful meal with minimal cleanup.

Ingredients

Scale
  • 2 lbs ground beef (or beef/pork blend)
  • 1 cup breadcrumbs
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 onion, finely diced
  • 2 garlic cloves, minced
  • 1/4 cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 1/4 cup ketchup (for glaze)
  • 2 tbsp brown sugar (for glaze)
  • 1 tsp yellow mustard (for glaze)
  • 1 lb baby potatoes, halved (optional vegetables)
  • 1 lb carrots, sliced (optional vegetables)
  • 1 tbsp olive oil (for vegetables)
  • Salt & pepper to taste (for vegetables)
  • Garlic powder, rosemary, or thyme (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil.
  2. In a large bowl, combine ground beef, breadcrumbs, eggs, milk, onion, garlic, ketchup, Worcestershire sauce, salt, pepper, and parsley. Mix gently until just combined.
  3. Divide the meat mixture into 4–6 mini loaves and place them on one side of the sheet pan, leaving space between each.
  4. Toss potatoes and carrots with olive oil, salt, and pepper. Spread them on the other side of the sheet pan.
  5. Bake for 25 minutes. Remove the pan from the oven and brush the glaze onto each meatloaf.
  6. Return the pan to the oven and bake for an additional 10–15 minutes, or until the internal temperature of the meatloaf reaches 160°F.
  7. Let the sheet pan meatloaf rest for 5 minutes before serving with the roasted vegetables.

Notes

  • Use lean ground beef (85/15 or 90/10) for best results.
  • Grate onions for better flavor and texture.
  • Add shredded zucchini or carrots for extra moisture and vegetables.
  • Swap the ketchup glaze for BBQ sauce if preferred.
  • For meal prep, shape the mini loaves in advance and refrigerate for up to 24 hours before baking.

Nutrition

Find it online: https://quizsavor.com/sheet-pan-meatloaf/

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