I can’t tell you how many times I’ve been staring into my fridge on a Tuesday evening, thinking what in the world can I make that’ll feed everyone, won’t take all night, and still tastes like a hug on a plate? That’s exactly how this Sheet Pan Meatloaf came to be.
It was one of those chilly evenings—the kind where everyone’s shuffling in from soccer practice, errands, and work, and the house smells faintly of cinnamon candles and leftover popcorn (ha!). I needed something hearty and nostalgic, but without the sink full of dishes afterward. And then it hit me… why not take all the comforting goodness of classic meatloaf and give it a weeknight makeover?
Let me tell you—this sheet pan version? Total game changer. It’s faster, crispier around the edges (YES, please!), and bakes alongside some simple veggies for a complete one-pan dinner. I couldn’t wait to share it with you!
Why You’ll Love This Sheet Pan Meatloaf?
- Perfectly crisp edges with a tender, juicy center
- Cooks in under 35 minutes (yes, seriously!)
- Minimal cleanup thanks to one pan and parchment paper
- Classic flavor with a smoky-sweet glaze you’ll want to lick off the spoon
- Veggies roast right alongside, so dinner is ready all at once
Can I use ground turkey instead?
Absolutely! Just add an extra splash of milk or a spoonful of mayo to keep it moist—turkey tends to be a bit leaner.
What if I don’t have breadcrumbs?
Crushed crackers, oats, or even stale bread torn into tiny pieces work just fine. Just make sure it’s something that’ll soak up a bit of moisture.
Can I freeze this?
Yes! Slice it, wrap the pieces individually, and freeze them for easy weeknight lunches or dinners. They reheat beautifully.
Ingredients:
For the Meatloaf:
- 1 ½ lbs ground beef (80/20 gives you that perfect juicy bite)
- ½ cup Italian-style breadcrumbs (or crushed Ritz for extra buttery flavor)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 eggs
- ¼ cup whole milk
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika (optional, but adds a cozy depth)
For the Glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
For the Veggies:
- 1 lb baby potatoes, halved
- 1 lb carrots, peeled and cut into sticks
- 1 tablespoon olive oil
- Salt & pepper to taste
Optional: a sprinkle of fresh thyme or rosemary for the veggies
Step-by-Step Instructions:
Step 1: Prep your pan and preheat.
Preheat your oven to 400°F. Line a large sheet pan with parchment paper (trust me—this makes cleanup a dream). Lightly spray it with nonstick cooking spray.
Step 2: Make the meatloaf mixture.
In a large bowl, combine the ground beef, breadcrumbs, onion, garlic, eggs, milk, Worcestershire, ketchup, salt, pepper, parsley, and smoked paprika. Mix everything with clean hands or a sturdy spoon—just until combined. Don’t overwork it!
Step 3: Shape the loaf.
Place the meat mixture on one side of the sheet pan and shape it into a loaf, about 2 inches thick. You don’t want it too tall, or it won’t cook evenly.
Step 4: Add your veggies.
Toss your potatoes and carrots in olive oil, salt, pepper, and herbs if using. Spread them out on the other side of the pan, leaving a little breathing room between them and the meatloaf.
Step 5: Glaze it up.
Whisk together the ketchup, brown sugar, Dijon, and vinegar. Spoon about half of it over the meatloaf—just enough for a shiny, sticky coating.
Step 6: Bake!
Pop the whole pan into the oven and bake for 25 minutes. Remove it, brush the rest of the glaze over the meatloaf, and roast for another 8–10 minutes, or until the internal temp hits 160°F and the edges look caramelized and irresistible.
Step 7: Rest, slice, and serve.
Let the meatloaf rest for 5–10 minutes before slicing. This is the hardest part because the smell is pure heaven, but trust me—it makes all the difference.
Pro Tips for Sheet Pan Success:
- Use parchment paper AND nonstick spray. This helps the glaze caramelize without sticking, and cleanup is a breeze.
- Chop your veggies evenly. Potatoes and carrots should be about the same size so they roast at the same pace.
- Want even crispier edges? Broil for the last 2–3 minutes, keeping a close eye on it!
- Try it with different glazes. A BBQ sauce twist or spicy sriracha glaze makes it feel brand new every time.
Storage & Serving Suggestions:
Leftovers? Oh yes—this meatloaf keeps beautifully. Store slices in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or a low oven with a splash of broth or water to keep it moist.
Serving ideas:
Pair with creamy mashed potatoes if you skip the sheet pan veggies
Add a scoop of buttery peas or green beans on the side
Slice cold meatloaf and tuck into sandwiches with pickles and mustard (my husband’s favorite!)
