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Sheet Pan Meatloaf

Sheet pan meatloaf with a flat, wide loaf that cooks faster than traditional loaf, with caramelized vegetables roasting alongside. Baked and glazed in the same pan for easy weeknight dinner prep and tender, sliceable results.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.6667 cup breadcrumbs
  • 2 eggs
  • 0.3333 cup milk
  • 1 small onion, grated
  • 3 clove garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Vegetables
  • 1 lb baby potatoes halved
  • 2 cup green beans
  • 2 large carrots sliced
  • 2 tbsp olive oil
  • 0.25 tsp salt for vegetables
  • 0.25 tsp pepper for vegetables
Glaze
  • 0.3333 cup ketchup
  • 1 tbsp brown sugar

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat oven to 400°F and line a large sheet pan with foil for easy cleanup. Arrange the pan so one side will hold the vegetables and the other side will hold the flat meatloaf.
  2. In a bowl, mix ground beef with breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, garlic powder, salt, and pepper. Press the mixture into a flat rectangle about 1 inch thick on one side of the sheet pan.
  3. Toss baby potatoes, green beans, and sliced carrots with olive oil, salt, and pepper. Spread the vegetables on the other side of the sheet pan in a single layer for better browning.
  4. Stir ketchup and brown sugar, then spread the glaze over the meatloaf. Make an even layer so it caramelizes across the surface.
Bake and rest
  1. Bake at 400°F for 35–40 minutes, until the meatloaf reaches 160°F. Look for vegetables that are golden and tender around the edges.
  2. Rest the sheet pan meatloaf for 10 minutes before slicing to help the juices set. Cut the flat loaf into portions for faster serving than a traditional round loaf.

Notes

For the fastest cook, keep the meatloaf flat and evenly thick (about 1 inch) so it reaches 160°F without drying out. Refrigerate leftovers in an airtight container for up to 4 days; reheat slices at 350°F until warmed through. Freezing is yes: freeze cooled portions up to 3 months and thaw overnight in the refrigerator. For a lighter option, use 90–93% lean ground beef or swap in ground turkey and keep the same bake time, checking for 160°F.