This sheet pan meatloaf is easy, hands-off, and full of flavor. Cooking everything on one pan allows the meatloaf to stay juicy while the vegetables roast to perfection alongside it. It’s perfect for busy weeknights, meal prep, or family dinners, and it can be customized with your favorite seasonings or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Vegetables for roasting (carrots, potatoes, green beans, or bell peppers)
Olive oil
Directions
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, combine ground meat, chopped onion, minced garlic, egg, breadcrumbs, milk, salt, pepper, and any optional seasonings. Mix until just combined.
Shape the meat mixture into a loaf and place it on one side of the prepared sheet pan.
Toss vegetables with olive oil, salt, and pepper, and arrange them on the remaining side of the sheet pan.
Spread ketchup or tomato sauce over the top of the meatloaf.
Bake for 35–45 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C) and the vegetables are tender.
Remove from the oven and let the meatloaf rest for 5–10 minutes before slicing. Serve with the roasted vegetables.
Servings and timing
This recipe makes approximately 4–6 servings. Preparation takes 15 minutes, baking takes 35–45 minutes, for a total of about 50–60 minutes.
Variations
Glazed Meatloaf: Mix ketchup, brown sugar, and mustard for a sweet glaze on top.
Italian Style: Add grated Parmesan, Italian herbs, and top with marinara sauce.
Turkey or Chicken Meatloaf: Substitute ground turkey or chicken for a lighter version.
Cheese-Stuffed Meatloaf: Add a layer of mozzarella or cheddar in the center.
Spicy Kick: Add a teaspoon of chili powder or hot sauce to the meat mixture.
Vegetable Mix: Use a combination of zucchini, sweet potatoes, and bell peppers for variety.
Low-Carb Option: Replace breadcrumbs with almond flour or oats.
Storage/Reheating
Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. The roasted vegetables can be reheated alongside or separately. Meatloaf can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Can I use ground turkey or chicken?
Yes, but the meatloaf may be slightly less juicy. Consider adding a little extra oil or moisture.
Do I need to line the sheet pan?
It’s recommended for easy cleanup, but you can lightly grease the pan if preferred.
How do I keep the meatloaf moist?
Avoid overmixing the meat and include ingredients like milk, egg, or vegetables to retain moisture.
Can I prepare this ahead of time?
Yes, you can assemble the meatloaf and vegetables ahead, cover, and refrigerate for a few hours before baking.
Can I make mini meatloaves instead of one large loaf?
Absolutely! Mini loaves cook faster and can be great for portion control.
What vegetables work best?
Carrots, potatoes, green beans, bell peppers, and zucchini all roast well alongside meatloaf.
Can I freeze cooked meatloaf?
Yes, slice and freeze in airtight containers for up to 2 months.
Can I use gluten-free breadcrumbs?
Yes, any gluten-free breadcrumb substitute will work.
How do I add more flavor?
Incorporate herbs, Worcestershire sauce, garlic, or grated cheese into the meat mixture.
Can I make this in a loaf pan instead?
Yes, you can use a loaf pan, but the sheet pan method allows vegetables to roast at the same time.
Conclusion
Sheet pan meatloaf is a convenient, flavorful, and comforting meal that simplifies dinner without sacrificing taste. With juicy meatloaf and perfectly roasted vegetables all in one pan, it’s a versatile recipe that can be customized for your family’s preferences. Quick to prepare and easy to clean up, this dish is perfect for busy nights or classic home-cooked dinners.
Sheet pan meatloaf is a comforting, all-in-one meal that combines juicy meatloaf and perfectly roasted vegetables on a single pan for an easy, flavorful dinner with minimal cleanup.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4–6 servings
Category:Main Course
Method:Baking
Cuisine:American
Diet:Halal
Ingredients
1 lb ground beef (or mix of beef)
1/2 cup onion, finely chopped
2 garlic cloves, minced
1 large egg
1/2 cup breadcrumbs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce (optional)
1 teaspoon Dijon mustard (optional)
1 teaspoon dried herbs (thyme or parsley, optional)
1/4 cup ketchup or tomato sauce (for topping)
2 cups chopped vegetables (carrots, potatoes, green beans, bell peppers)
2 tablespoons olive oil
Salt and pepper to taste (for vegetables)
Instructions
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, combine ground beef, onion, garlic, egg, breadcrumbs, milk, salt, pepper, Worcestershire sauce, mustard, and herbs. Mix until just combined.
Form the meat mixture into a loaf shape and place it on one side of the prepared sheet pan.
In a separate bowl, toss chopped vegetables with olive oil, salt, and pepper. Spread them on the other side of the pan.
Spread ketchup or tomato sauce evenly over the top of the meatloaf.
Bake for 35–45 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C) and vegetables are tender.
Remove from the oven and let the meatloaf rest for 5–10 minutes before slicing. Serve with roasted vegetables.
Notes
Do not overmix the meat mixture to keep the meatloaf tender.Use parchment paper for easier cleanup.Add more vegetables or switch them up based on preference or season.For a glazed top, mix ketchup with a little brown sugar and mustard.Mini loaves can reduce cooking time to about 25–30 minutes
