This sheet pan meatloaf and potatoes is a simple, one-dish dinner that’s sure to please everyone. Juicy meatloaf and crispy potatoes come together beautifully!
I love how easy cleanup is after making this. Honestly, who doesn’t enjoy a hearty meal with less fuss? This dish really is a weeknight winner! 😄
Perfect for busy nights, just mix, shape, and bake all together. Trust me, your family will love this cozy meal, and you’ll love how quick it is to prepare!
Key Ingredients & Substitutions
Ground Beef: Using 80/20 ground beef gives a nice balance of flavor and juiciness. If you’re looking for a healthier option, ground turkey or chicken can also work. Just keep in mind they might cook quicker, so check the temperature earlier.
Breadcrumbs: Traditional fine breadcrumbs help bind the meatloaf. If you’re gluten-sensitive, try using gluten-free breadcrumbs or oatmeal for a nutritious alternative. I sometimes add crushed crackers for extra texture!
Ketchup: This is a classic topping for meatloaf, adding moisture and sweetness. If you want a twist, barbecue sauce or a homemade glaze with brown sugar can work well too. I’ve even used salsa for a zesty kick!
How Do You Shape Meatloaf for a Sheet Pan?
Shaping meatloaf on a sheet pan is easy and allows for even cooking. Start by using a large bowl to combine all the ingredients, but be gentle with your hands to avoid overmixing. This keeps the meatloaf tender!
- Shape the mixture into three oval loaves. This helps them cook evenly and ensures you’ll get that perfect slice later.
- Space them out in the center of your prepared sheet pan, allowing the heat to circulate and cook the meat and veggies efficiently.
Don’t forget to top each loaf with ketchup for that classic meatloaf flavor. A little extra ketchup goes a long way in making them look delicious!
Sheet Pan Meatloaf And Potatoes
Ingredients You’ll Need:
For the Meatloaf:
- 1.5 pounds ground beef (80/20)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup ketchup (for topping)
For the Potatoes and Broccoli:
- 1.5 pounds baby yellow potatoes, washed
- 1 large head broccoli, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley (or fresh for garnish)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 35-40 minutes to bake, making it a total of around 55-60 minutes from start to finish. Simple and quick for a delicious family meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). To make cleanup a breeze, line your large sheet pan with aluminum foil.
2. Make the Meatloaf Mixture:
In a large bowl, combine the ground beef, breadcrumbs, chopped onion, milk, egg, minced garlic, Worcestershire sauce, salt, and pepper. Mix gently with your hands or a spoon until just combined—be careful not to overmix to keep the meatloaf tender.
3. Shape the Meatloaf:
Shape the meat mixture into three oval mini meatloaves. Place them in the center of the prepared sheet pan, giving them each some space.
4. Add the Potatoes and Broccoli:
Arrange the washed baby potatoes around the meatloaves on one side of the pan. On the other side, place the broccoli florets. This way everything cooks together nicely!
5. Season the Vegetables:
Drizzle the potatoes and broccoli with olive oil. Sprinkle garlic powder, salt, and pepper on them. Toss everything together lightly with your hands or a spoon to coat evenly.
6. Top the Meatloaf:
Spoon ketchup generously over the top of each meatloaf. This will give it that classic meatloaf flavor!
7. Bake:
Put the sheet pan in the oven and bake for 35-40 minutes. You’ll know it’s done when the internal temperature of the meatloaf reads 160°F (71°C) and the potatoes feel tender.
8. Optional Broiling:
If you’d like some extra caramelization, you can broil the dish for an additional 2-3 minutes. Just keep an eye on it to prevent burning!
9. Garnish:
Once finished baking, take the sheet pan out of the oven and sprinkle some chopped parsley over the meatloaf and vegetables for a fresh touch.
10. Serve:
Let the meatloaf rest for about 5 minutes before slicing. Serve your delicious meatloaf and veggies hot, and enjoy this easy, hearty meal!
This recipe creates a balanced meal with hearty meatloaf, perfectly roasted baby potatoes, and vibrant broccoli all cooked together on a single sheet pan. It’s not only easy but truly delicious!
Can I Use Different Vegetables?
Absolutely! Feel free to swap out broccoli for other veggies like carrots, green beans, or bell peppers. Just make sure to cut them into similar sizes for even cooking.
Can I Make This Meatloaf in Advance?
Yes, you can prep the meat mixture and shape the loaves a day ahead. Just cover and refrigerate them. When you’re ready to cook, simply arrange the potatoes and veggies on the sheet pan and bake as directed.
How to Store Leftovers?
Store any leftover meatloaf and vegetables in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a low oven until warmed through. You can even slice the meatloaf and make sandwiches!
Can I Freeze This Dish?
Definitely! You can freeze the uncooked meatloaf before baking. Just shape it, wrap it well in plastic wrap and foil, and store it in the freezer for up to 3 months. Thaw it in the fridge overnight before cooking, then proceed with the recipe.