This hearty sheet pan meatloaf and potatoes is a simple, one-pan meal that’s great for busy nights. You get juicy meatloaf paired with perfectly roasted potatoes all at once!
The best part? Cleanup is a breeze! You just toss everything on the pan and let the oven do the work. I love making it on a Sunday so I have leftovers for the week. Yum!
Key Ingredients & Substitutions
Ground Beef: A mix of beef and pork gives extra flavor, but you can use turkey or chicken for a leaner option. Just be aware that lean meats may need added moisture.
Breadcrumbs: Traditional breadcrumbs work well here. For a gluten-free option, use gluten-free breadcrumbs or oats. I sometimes use crushed crackers for a different texture.
Ketchup: This is key for flavor and glazing. If you want a tangy twist, try BBQ sauce instead. It gives a fun smoky flavor!
Baby Potatoes: I prefer baby Yukon Gold for their buttery texture, but you can swap them for red potatoes or even sweet potatoes for a healthier vibe.
Broccoli: Fresh broccoli holds up well in roasting. You could substitute other veggies like cauliflower or carrots if you prefer a mix.
How Do I Shape the Perfect Meatloaf?
Shaping the meatloaf properly is essential for even cooking. Here’s how to do it:
- After mixing the ingredients, transfer the meat to a flat surface. Avoid overworking the meat, as this can make it tough.
- Form it into a loaf by gently pushing it into shape, aiming for a smooth top and sides. A gentle touch helps keep the texture light.
Remember, a well-shaped meatloaf ensures that it cooks evenly and looks great on the table!
What’s the Best Way to Roast Vegetables Alongside the Meatloaf?
Getting your veggies perfectly roasted comes down to a few tips:
- Cut veggies into similar sizes for even cooking. Halved potatoes; thick, bite-sized broccoli.
- Toss them in oil, salt, and pepper. This helps achieve crisp edges and delicious flavor.
- Arrange the veggies in a single layer around the meatloaf on the sheet pan. This ensures they roast instead of steam!
Following these tips helps everything come out beautifully caramelized and tender—perfect for a cozy meal.
Sheet Pan Meatloaf and Potatoes
Ingredients You’ll Need:
For the Meatloaf:
- 1 ½ pounds ground beef (or mix of beef and pork)
- 1 cup breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- ½ cup milk
- ¼ cup ketchup (plus extra for topping)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley or fresh chopped parsley
For the Vegetables:
- 1 ½ pounds baby potatoes (halved)
- 2 cups broccoli florets
- 1 small red onion, cut into wedges
- 3 tablespoons olive oil, divided
- 1 teaspoon dried thyme or rosemary (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 40-50 minutes to bake. So, set aside about one hour total for a delicious, comforting meal that’s all made on one pan!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This temperature will help everything cook evenly and get that lovely golden color on the potatoes.
2. Prepare the Meatloaf Mixture:
In a large bowl, mix together the ground beef, breadcrumbs, chopped onion, minced garlic, egg, milk, ¼ cup of ketchup, Worcestershire sauce, salt, pepper, and parsley. Use your hands or a spoon to combine gently—just mix until everything is blended. Be careful not to over-mix, or the meatloaf can get tough!
3. Shape the Meatloaf:
Shape the meat mixture into a loaf and place it right in the center of your prepared sheet pan. This will be the star of your meal!
4. Prep the Vegetables:
In another bowl, toss the halved baby potatoes, broccoli florets, and onion wedges with 2 tablespoons of olive oil, the thyme or rosemary if you’re using it, and a pinch of salt and pepper. Make sure everything is well coated.
5. Arrange the Sheet Pan:
Spread the seasoned vegetables around the meatloaf in a single layer on the sheet pan. This allows them to roast nicely alongside the meatloaf.
6. Glaze the Meatloaf:
Brush the top of the meatloaf with extra ketchup. This gives it a delicious glaze and helps caramelize it while cooking.
7. Drizzle Remaining Olive Oil:
Drizzle the remaining tablespoon of olive oil over the vegetables to help them roast beautifully.
8. Bake Everything Together:
Pop the sheet pan into the preheated oven and bake for 40-50 minutes. You’ll want to check that the meatloaf has reached an internal temperature of 160°F (71°C) and that the potatoes are tender.
9. Broil for a Crispy Finish:
If you’d like a lovely crust on the meatloaf and veggies, turn on the broiler for the last 2-3 minutes. Just keep an eye on it to avoid burning!
10. Let It Rest and Serve:
Once done, take out the sheet pan and allow the meatloaf to rest for about 5 minutes before slicing. This step helps keep it juicy! Serve everything warm and enjoy your delicious meal!
Enjoy this flavorful, easy sheet pan meal with minimal cleanup!
Can I Use Turkey Instead of Beef for the Meatloaf?
Absolutely! You can substitute ground turkey or chicken for the beef. Just be mindful that leaner meats may dry out more easily, so consider adding a bit more moisture, like an extra tablespoon of milk or an additional egg.
What Should I Do with Leftover Meatloaf?
Leftover meatloaf can be stored in an airtight container in the fridge for up to 3 days. It’s great for sandwiches or can be reheated in the oven at 350°F (175°C) until warmed through. You can also slice and freeze it for up to 3 months—just make sure to wrap it well!
Can I Add Other Vegetables to the Sheet Pan?
Definitely! Feel free to add your favorite vegetables like carrots, bell peppers, or zucchini. Just ensure they are cut to similar sizes for even cooking. Keep an eye on cook times as different veggies may require more or less time!
How Do I Ensure My Meatloaf Isn’t Dry?
To keep your meatloaf moist, make sure not to over-mix the ingredients, as this can make it tough. Additionally, you can add grated vegetables like zucchini or carrots for extra moisture and flavor. Topping it with ketchup helps maintain moisture during baking too!