This easy sheet pan meatloaf and potatoes is a hearty meal that saves time on cleanup. The meatloaf is packed with flavor, and the potatoes roast to golden perfection!
I love how everything cooks together on one pan—it makes dinner a breeze! Plus, who can resist a tasty meatloaf with crispy potatoes? It definitely makes my weeknight cooking less stressful!
Key Ingredients & Substitutions
Ground Beef: I usually go with 1 ½ pounds of ground beef, but using a mix of ground beef and pork adds delicious flavor and moisture. If you’re aiming for lower fat, lean ground turkey or chicken could also work!
Breadcrumbs: Breadcrumbs are essential for binding the meatloaf. I often use plain breadcrumbs, but if you want extra flavor, seasoned breadcrumbs are a fun alternative. Gluten-free breadcrumbs can replace them for a gluten-free option.
Onion and Garlic: Fresh onion and garlic give the meatloaf a wonderful taste. If you’re in a hurry, powdered onion and garlic can be used—just adjust the amounts to suit your taste. They won’t have the same freshness, but they’ll help in a pinch.
Ketchup: I top my meatloaf with a simple glaze made of ketchup, brown sugar, and Dijon mustard. If you prefer a different flavor, barbecue sauce is a great substitute for a smokier taste.
Vegetables: Baby potatoes and broccoli are my go-to, but feel free to swap in cauliflower, carrots, or bell peppers based on what you have on hand. Just be mindful of different cooking times for harder vegetables.
How Do You Make Sure the Meatloaf Stays Tender?
Keeping meatloaf tender can be tricky, but it’s all about mixing and cooking efficiently. Here are some tips:
- Mix gently: Overmixing can make your meatloaf tough, so stir just enough to combine the ingredients well.
- Moisture is key: Adding milk, eggs, and Worcestershire sauce helps keep the mixture moist. If you want extra moisture, try adding grated zucchini or carrots to your mix!
- Resting time: Let the meatloaf rest after baking. This allows the juices to redistribute, making it easier to slice without falling apart.
- Check doneness: Use a meat thermometer to check for an internal temperature of 160°F (71°C). This ensures it’s cooked through without drying out.
With these tips, you’ll have a delicious meatloaf that’s sure to please! Enjoy your cooking!
Sheet Pan Meatloaf And Potatoes
Ingredients You’ll Need:
For The Meatloaf:
- 1 ½ pounds ground beef (or a mix of beef and pork)
- 1 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup milk
- 2 eggs
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley (optional)
- ½ cup ketchup (for topping)
- 2 tablespoons brown sugar (for topping)
- 1 tablespoon Dijon mustard (for topping)
For The Vegetables:
- 1 ½ pounds baby potatoes, halved
- 1 small head broccoli, cut into florets
- 1 small onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary or fresh sprigs
- Salt and pepper to taste
Garnish:
- Fresh chopped parsley (optional)
How Much Time Will You Need?
This delicious meal takes about 15 minutes to prep and 45-55 minutes to bake, plus an extra 5-10 minutes to rest the meatloaf once it’s out of the oven. In total, you’ll need about an hour and a half, including cooking and resting time. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
First things first! Preheat your oven to 400°F (200°C). While it’s heating up, lightly grease or line a large rimmed sheet pan with parchment paper or foil to make cleanup a breeze later on.
2. Make the Meatloaf Mixture:
In a large bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, milk, eggs, Worcestershire sauce, salt, pepper, and parsley if you’re using it. Mix gently with your hands or a spoon until everything is blended well but be careful not to overmix, or your meatloaf might turn out tough!
3. Shape the Meatloaf:
Now, take that mixture and shape it into a loaf about 8 inches long. Place it right in the middle of your prepared sheet pan—this is where all the magic happens!
4. Prepare the Vegetables:
In a separate bowl, toss your halved baby potatoes, broccoli florets, and onion wedges with olive oil, dried rosemary, salt, and pepper. Spread this veggie mix around the meatloaf on the sheet pan so everything bakes together.
5. Make the Glaze:
In a small bowl, stir together the ketchup, brown sugar, and Dijon mustard. Brush or spread this sweet and tangy glaze evenly over the top of the meatloaf—it’ll add a lovely flavor!
6. Bake:
Time to pop it in the oven! Bake for about 45-55 minutes. The meatloaf is ready when it reaches an internal temperature of 160°F (71°C) and the potatoes are tender. Make sure to give the veggies a stir halfway through to help them cook evenly.
7. Finish and Rest:
If you like a crispy top on your meatloaf, you can broil it for 2-3 minutes once it’s cooked. Just keep an eye on it! After you take it out of the oven, let the meatloaf rest for about 5-10 minutes before slicing. This helps keep the juices in!
8. Serve:
Slice your fabulous meatloaf and plate it up with those delicious roasted potatoes and broccoli. If you want, sprinkle some fresh chopped parsley on top for a pop of color and freshness. Dig in and enjoy!
This recipe brings the comforting flavors of traditional meatloaf together with crispy roasted potatoes and tender broccoli, all made in one pan for easy cleanup! Bon appétit!
Can I Use Ground Turkey or Chicken Instead of Beef?
Yes, you can absolutely use ground turkey or chicken! Just keep in mind that these meats are leaner, so adding a small amount of olive oil or an additional egg can help keep the meatloaf moist.
What Vegetables Can I Use Instead of Potatoes and Broccoli?
Feel free to mix it up! Carrots, green beans, bell peppers, or zucchini are great alternatives. Just make sure they’re cut into similar sizes for even cooking.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, use the microwave or warm them in the oven until heated through.
Can I Make the Meatloaf Mixture Ahead of Time?
Absolutely! You can prepare the meatloaf mixture and form it into a loaf the night before. Just cover it tightly and store it in the fridge. Bake it the next day—just add a few extra minutes to the cooking time if you’re starting from cold.
