Sheet Pan Meatloaf Recipe

Sheet pan meatloaf with potatoes on a rimmed sheet pan.

Juicy meatloaf topped with a sweet glaze and crisp potatoes make this sheet pan meatloaf recipe a dinner idea that is as easy to make as it is to clean up!

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

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.
In a large bowl, mix the beef, breadcrumbs, broth, eggs, Worcestershire sauce, ketchup, salt, pepper, garlic powder, 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.
In a small bowl, mix together the ketchup and/or BBQ sauce and 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.
Meanwhile, in a large bowl, toss the olive oil, potatoes, 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

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