Description
This Easy Sheet Pan Meatloaf and Vegetables has all the cozy comfort of a classic meatloaf dinner with less work and easy cleanup. Juicy glazed meatloaf roasts alongside tender baby potatoes and green beans for a complete family dinner made on one pan. With just 15 minutes of prep, it’s perfect for busy weeknights or a comforting Sunday dinner.
Ingredients
1 1/2 pounds ground beef (80/20 recommended)
1 cup breadcrumbs
1/2 cup milk
1 large egg
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
For the glaze:
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
Optional vegetables:
1 pound baby potatoes, halved
1 pound fresh green beans, trimmed
2 tablespoons olive oil, divided
1 teaspoon garlic powder, divided
Salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper or lightly grease it.
- In a large bowl, combine the breadcrumbs and milk. Let sit for 2 minutes to allow the breadcrumbs to absorb the milk.
- Add the ground beef, egg, onion, garlic, Worcestershire sauce, ketchup, salt, pepper, Italian seasoning, and smoked paprika. Gently mix until just combined, being careful not to overmix.
- Shape the meat mixture into a loaf about 9 inches long and 4 inches wide. Place it in the center of the prepared sheet pan.
- Whisk together the glaze ingredients. Spread half of the glaze evenly over the meatloaf.
- Toss the potatoes with half of the olive oil and garlic powder, then season with salt and pepper. Arrange the potatoes around the meatloaf and bake for 25 minutes.
- Toss the green beans with the remaining olive oil and garlic powder, then season with salt and pepper. Remove the sheet pan from the oven and arrange the green beans around the meatloaf. Brush the remaining glaze over the meatloaf.
- Return the pan to the oven and bake for an additional 15 minutes, or until the meatloaf reaches an internal temperature of 160°F and the vegetables are tender.
- Let the meatloaf rest for 5 minutes before slicing. Serve with the roasted vegetables and extra glaze, if desired.
Notes
Storage Instructions: Store leftover meatloaf and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until heated through, or warm in a 350°F oven until hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
