Sheet Pan Meatloaf and Potatoes
This sheet pan meatloaf and potatoes is a cozy, comfort dinner that bakes together on one pan, with a sweet ketchup glaze on top and crispy golden potatoes all around.
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.
Notes
Make-ahead: 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: Leftovers will keep when wrapped in aluminum foil or kept in an airtight container in the refrigerator 3-5 days.
Freeze: 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.
You can freeze leftover meatloaf slices but do not freeze the potatoes.
You can freeze leftover meatloaf slices but do not freeze the potatoes.
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.
