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Sheet Pan Meatloaf

Sheet pan meatloaf with a flat, wide shape that bakes faster with more caramelized surface area and vegetables roasting alongside. A one-pan meatloaf with ketchup glaze, golden-tender baby potatoes, carrots, and green beans for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
rest 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 cup milk
  • 1 onion small onion, grated
  • 3 cloves garlic minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.01 salt and pepper to taste
  • 0.01 pepper to taste
Vegetables
  • 1 lb baby potatoes halved
  • 2 cup green beans
  • 2 large carrots sliced
  • 2 tbsp olive oil
  • 0.01 salt for vegetables
  • 0.01 pepper for vegetables
Ketchup glaze
  • 0.33 cup ketchup
  • 1 tbsp brown sugar

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 400°F and line a large sheet pan with foil.
  2. In a bowl, mix ground beef, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, garlic powder, salt, and pepper until evenly combined.
  3. Press the meat mixture into a flat rectangle (about 1 inch thick) on one side of the sheet pan.
  4. Toss baby potatoes, green beans, and sliced carrots with olive oil, salt, and pepper, then spread them on the other side of the sheet pan.
  5. Stir together ketchup and brown sugar, then spread the ketchup glaze over the meatloaf.
Bake, rest, and slice
  1. Bake at 400°F for 35–40 minutes, until the meatloaf reaches 160°F and the vegetables are golden and tender.
  2. Rest for 10 minutes before slicing so the flat sheet-pan meatloaf stays juicy.

Notes

For the fastest, most even bake, keep the meatloaf about 1 inch thick and press it into a wide rectangle to maximize caramelized surface area. Store leftovers in the refrigerator up to 3 days in an airtight container; freeze cooked portions up to 2 months. To make it lighter without changing the method, use lean ground beef (90% or higher) and consider serving with extra green vegetables instead of more starchy sides.