Here’s a simple, juicy, and easy Sheet Pan Meatloaf 🍖🥕—all baked on one pan with veggies, making cleanup a breeze.
Sheet Pan Meatloaf with Veggies
Ingredients (Serves 4–6)
Meatloaf
- 1½ lb (680 g) ground beef (or half beef, half pork)
- ½ cup breadcrumbs
- 1 small onion, finely diced
- 1–2 cloves garlic, minced
- 1 large egg
- ¼ cup milk
- 1 tbsp Worcestershire sauce (optional)
- Salt & pepper to taste
Topping
- ½ cup ketchup or tomato sauce
- 2 tbsp brown sugar or honey
- 1 tsp mustard (optional)
Vegetables (optional, sheet pan style)
- 2–3 carrots, cut into sticks
- 1–2 cups baby potatoes, halved
- 1–2 cups broccoli or green beans
- 1–2 tbsp olive oil, salt, and pepper
Instructions
- Preheat oven to 400°F (200°C).
- Mix meatloaf ingredients in a large bowl until just combined.
- Form meatloaf
- Shape into a loaf (about 8×4 inches) and place on a greased sheet pan.
- Optional: create a slight depression in the center for topping.
- Prepare topping
- Mix ketchup, brown sugar, and mustard.
- Spread evenly over the top of the meatloaf.
- Arrange vegetables
- Toss veggies with olive oil, salt, and pepper.
- Arrange around meatloaf on the same pan.
- Bake
- 35–45 minutes, until meatloaf reaches 160°F (71°C) internal temperature.
- Vegetables should be tender and slightly caramelized.
- Rest & serve
- Let meatloaf rest 5–10 minutes before slicing.
- Serve with roasted vegetables or mashed potatoes.
Tips & Variations
- Extra juicy: Add 2 tbsp cream or grated cheese to the meat mixture
- Flavor boost: Mix in fresh herbs like parsley or thyme
- Sweet & tangy topping: Use BBQ sauce instead of ketchup
- Make ahead: Shape the meatloaf and refrigerate overnight, bake the next day
This sheet pan method is convenient because it cooks meatloaf and sides together, saving time and cleanup while keeping the loaf moist.
I can also give a cheesy stuffed sheet pan meatloaf version with bacon and cheese inside if you want a decadent twist.
