This dish features a hearty meatloaf paired with tender, roasted potatoes all cooked on one pan. It’s simple, filling, and perfect for busy weeknights!
Who doesn’t love an easy clean-up? I toss everything on the pan, bake, and dinner is ready! Just the smell alone makes my family rush to the table. 😋
Key Ingredients & Substitutions
Ground Beef: I recommend using 80% lean ground beef for a juicy meatloaf. If you want a healthier option, ground turkey works great too, just keep an eye on the cooking time as it may cook faster.
Breadcrumbs: Plain breadcrumbs help bind the meatloaf. You can use crushed saltine crackers or oats as a gluten-free alternative.
Ketchup: It adds moisture and flavor to both the meatloaf and glaze. If you’re avoiding sugar, you could use a sugar-free ketchup or tomato sauce instead.
Potatoes: Baby potatoes are perfect for roasting, but feel free to use regular russet potatoes. Just cut them into even-sized pieces for consistent cooking.
Broccoli: Fresh broccoli adds color and nutrition. If you don’t have it, green beans, bell peppers, or cauliflower also make great substitutes.
How Do I Get My Meatloaf to Hold Its Shape?
A common challenge with meatloaf is getting it to hold together without being dry. To achieve this, use equal parts moisture and breadcrumbs to bind the ingredients. Mixing gently is key—over mixing can lead to a dense loaf.
- Let the mixture sit for a few minutes to hydrate the breadcrumbs.
- Shape the loaf carefully on the pan. A longer, flatter shape cooks more evenly.
- Once shaped, avoid pressing down too hard; it should hold its shape without being compacted.
By following these tips, you’ll have a delicious meatloaf that stays perfectly intact! Enjoy your meal with ease of preparation and vibrant veggies on the side.
Sheet Pan Meatloaf and Potatoes
Ingredients You’ll Need:
For the Meatloaf:
- 1 ½ pounds ground beef (80% lean)
- ½ cup plain breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- ¼ cup milk
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- Salt and black pepper, to taste
For the Vegetables:
- 12 ounces baby or new potatoes, halved
- 1 small head broccoli, cut into florets
- 1 small onion, cut into wedges
- 2 tablespoons olive oil
For the Glaze:
- ½ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
Time Needed:
This recipe takes about 15 minutes to prep, and then it needs about 40-45 minutes to bake. In total, you’re looking at around 1 hour for a delicious home-cooked meal that the whole family will love!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Lightly grease a large rimmed sheet pan or line it with parchment paper for easy clean-up.
2. Prepare the Meatloaf Mixture:
In a large bowl, mix together the ground beef, breadcrumbs, finely chopped onion, minced garlic, egg, milk, 2 tablespoons of ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently until everything is just combined—avoid over mixing to keep it tender.
3. Shape the Meatloaf:
Form the mixture into a loaf shape and place it in the center of the prepared sheet pan.
4. Prepare the Vegetables:
In another bowl, toss the halved baby potatoes, broccoli florets, and onion wedges with olive oil, salt, and pepper until nicely coated. Spread the veggies around the meatloaf on the same pan.
5. Make the Glaze:
In a small bowl, mix together the ketchup, brown sugar, and Dijon mustard. Spread half of this glaze evenly over the top of the meatloaf.
6. Bake the Meatloaf:
Put the sheet pan in the preheated oven and bake for about 25 minutes.
7. Glaze and Stir:
After 25 minutes, remove the pan from the oven. Brush the remaining glaze over the meatloaf and stir the vegetables to ensure even cooking.
8. Finish Baking:
Return the pan to the oven and bake for an additional 15-20 minutes. The meatloaf is ready when it reaches an internal temperature of 160°F (71°C) and the potatoes are tender and golden.
9. Rest the Meatloaf:
Once done, let the meatloaf rest for about 5 minutes before slicing. This helps it hold its shape!
10. Garnish and Serve:
Garnish your meatloaf with freshly chopped parsley and serve it hot alongside the roasted potatoes, broccoli, and onions. Enjoy your comforting homemade meal!
Happy cooking!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a healthier alternative and works well in this recipe. Just be mindful that it may cook a bit faster, so keep an eye on the internal temperature to ensure it reaches 160°F (71°C).
How Do I Store Leftover Meatloaf?
Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place slices in the microwave or warm in the oven until heated through.
Can I Add Other Vegetables?
Yes! Feel free to mix in other vegetables like carrots, bell peppers, or green beans. Just make sure to cut them into similar sizes for even cooking. If using heartier vegetables, consider parboiling them for a few minutes before adding to the pan.
Is It Possible to Make This Ahead of Time?
Definitely! You can prepare the meatloaf mixture and even shape it a day in advance. Cover it tightly and refrigerate until you’re ready to bake. Just remember to let it sit at room temperature for about 30 minutes before cooking for even baking.