This juicy sheet pan meatloaf is topped with a sweet glaze and baked alongside crispy golden potatoes for an easy one-pan dinner the whole family will love.

Fully baked glazed meatloaf on a sheet pan surrounded by roasted potatoes with caramelized edges and chopped parsley.

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Sheet Pan Meatloaf and Potatoes Dinner

There’s nothing more cozy than a classic homemade meatloaf and potatoes dinner. especially when it all bakes on one sheet pan! This easy sheet pan meatloaf recipe makes cleanup a breeze and delivers juicy, flavorful meatloaf topped with a sweet glaze.

For more ways to enjoy this cozy favorite, try my BBQ meatloaf, Instant Pot meatloaf and mashed potatoes, and mozzarella stuffed meatloaf!

Why You’ll Love This Recipe

Ingredients Needed

Flat lay of sheet pan meatloaf ingredients including ground beef, Yukon potatoes, ketchup, parsley, panko, eggs, olive oil, and seasonings.

Find the full printable recipe with specific measurements below.

  • Ground meat: I used lean ground beef (usually 80%–90% lean) for flavor and juiciness, but ground turkey or a combination of beef and pork works well, too.
  • Breadcrumbs and eggs: Panko breadcrumbs and whisked eggs help bind everything together while keeping the texture tender, not dense or dry.
  • Flavor boosters: Worcestershire sauce, ketchup, garlic powder, and onion powder add depth. You can swap in fresh onion and garlic, just sauté first for the best flavor.
  • Ketchup glaze: A simple mix of ketchup (or BBQ sauce) and brown sugar caramelizes in the oven to create that classic sticky-sweet topping.
  • Yukon gold potatoes: Their buttery texture and golden edges hold up beautifully in the oven, just toss with olive oil, garlic powder, salt, and pepper.

How to Make Sheet Pan Meatloaf

Start by combining all the meatloaf ingredients in a large bowl. Mix just until everything is combined, don’t overwork the meat or it can turn out dry. If you like fresh parsley, now’s the time to mix that in too.

Glass mixing bowl with ground beef, whisked eggs, panko, parsley, seasonings, and ketchup before combining for meatloaf mixture.

Shape the mixture into a loaf directly on a foil-lined baking sheet. Spread the ketchup glaze evenly over the top, then sprinkle with black pepper if you like. Bake at 375°F for 10 minutes on its own to get a head start before adding the potatoes.

Raw meatloaf topped with thick ketchup glaze formed on a foil-lined baking pan before roasting

While it bakes, toss the potatoes with olive oil, garlic powder, salt, and pepper. Carefully spread them around the meatloaf in a single layer, try to leave a little space so they roast instead of steam.

Unbaked glazed meatloaf surrounded by seasoned Yukon gold potatoes on a foil-lined baking sheet, ready to roast.

Return the pan to the oven and bake for another 40 minutes, flipping the potatoes halfway through. Let the meatloaf rest for 5 minutes before slicing, and don’t forget to sprinkle the potatoes with extra salt and parsley just before serving.

Two slices of sheet pan meatloaf with glaze served on a white plate with golden roasted potatoes and parsley garnish.

You’ll love these other sheet pan dinners including sheet pan pork chops with potatoes and sheet pan sausage and veggies!

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Sheet pan meatloaf with a sweet and tangy glaze plus tender roasted potatoes on a baking pan.

Sheet Pan Meatloaf

5 from 8 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
This juicy sheet pan meatloaf is topped with a sweet glaze and baked alongside crispy golden potatoes for an easy one-pan dinner the whole family will love.
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Ingredients 

Meatloaf

  • 2 pounds 80%-90% ground beef , or ground turkey or 1 pound ground pork and 1 pound ground beef
  • ½ cup panko breadcrumbs
  • ⅓ cup beef broth , or milk
  • 2 large eggs , whisked
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons ketchup
  • 1 ¼ teaspoons Kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Glaze

  • ⅔ cup ketchup or BBQ sauce , you could mix half and half
  • 2-3 Tablespoons light brown sugar

Potatoes

  • 1 pound Yukon gold potatoes , cut into 1 inch pieces
  • 2 Tablespoons olive oil
  • ½ teaspoon garlic powder
  • salt and pepper
  • fresh chopped parsley , for garnish

Instructions

  • Preheat the oven to 375°F. Line a baking sheet with foil. Lightly spray with non-stick spray and set aside.
  • Meatloaf mixture. In a large bowl, mix 2 pounds beef, 1/2 cup breadcrumbs, 1/3 cup broth, 2 eggs, 2 Tbsp Worcestershire sauce, 2 Tbsp ketchup, 1 1/4 teaspoons salt, 1/;4 teaspoon pepper, 1 tsp garlic powder, 1 tsp onion powder until just combined. Add in some fresh parsley if desired. Don't overmix or the meat won't be as tender.
  • Form the mixture into a loaf shape on the pan.
  • Make glaze. In a small bowl, mix together the 2/3 cup ketchup and/or BBQ sauce and 2-3 Tbsp brown sugar. Pour over the top of the meatloaf. Add pepper on top, if desired.
  • Bake 10 minutes. Use a paper towel to absorb any juices on pan after.
  • Prep potatoes. Meanwhile, in a large bowl, toss the 2 Tbsp olive oil, 1 pound potatoes, 1/2 tsp garlic powder, salt and pepper. Spread the potatoes onto the sheet pan, surrounding the meatloaf, but not touching it.
  • Bake another 40 minutes (tossing potatoes half way), or until potatoes are tender and the meatloaf is 160°F in the center. Let rest 5 minutes before serving. Season potatoes with salt if needed. Add chopped fresh parsley on top if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Substitutions: You can swap fresh onion and garlic (1 cup chopped onion and 4 garlic cloves, minced) for the onion powder and garlic powder, but sauté first with a little olive oil before adding to the meat. 
If you prefer a little heat, add in a pinch of red pepper flakes to the meat.
Make-ahead: You can easily prep this recipe ahead of time. Simply combine the meat mixture in a bowl and cover with plastic wrap. You can also mix together the glaze in advance too. Then store both in the refrigerator until using.
Storage: Leftover meatloaf is so good, and will keep when wrapped in aluminum foil or kept in an airtight container in the refrigerator 3-5 days. 

Nutrition

Calories: 437kcal, Carbohydrates: 24g, Protein: 23g, Fat: 28g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 798mg, Potassium: 693mg, Fiber: 2g, Sugar: 9g, Vitamin A: 278IU, Vitamin C: 14mg, Calcium: 55mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Tips and Variations

  • Any meatloaf recipe works, we also love this Lipton Onion Soup meatloaf recipe!
  • Turkey meatloaf is great if you want a leaner meatloaf.
  • Pick another vegetable. Roasted sweet potatoes, broccoli, cauliflower, Brussels sprouts, or green beans can all be used in place of the potatoes.
  • Combine different veggies: Just be sure not to overcrowd the pan.
  • Divide the meatloaf mixture into smaller portions and make a few mini meatloaves, similar to muffin tin meatloafs.

Recipe FAQs

Can I make this recipe ahead of time?

Yes! It is another reason I love this easy sheet pan meatloaf is because it can be made ahead of time and kept frozen until you’re ready to serve it.

Combine the meat mixture in a bowl, cover it with plastic wrap, and then keep it in the fridge overnight. You can also mix the glaze and keep it in a separate container. When you’re ready to bake, shape the loaf, smother it with glaze, and away it goes into the oven.

How to store leftovers?

Leftover meatloaf is so good, and will keep when wrapped in aluminum foil or kept in an airtight container in the refrigerator 3-5 days. 

Can I freeze the meatloaf?

To freeze it before cooking, press it into a loaf pan and cover it tightly with saran wrap to avoid freezer burn. You can also form it without a pan. Keep frozen for up to 3 months and thaw in the fridge overnight when you’re ready to bake.

You can freeze leftover meatloaf slices but do not freeze the potatoes.