Sheet Pan Meatloaf with Roasted Vegetables
This sheet pan meatloaf recipe simplifies a classic comfort food by cooking everything together on one pan. The result is a delicious, complete meal with minimal cleanup!
Ingredients
For the Meatloaf:
- 2 pounds ground beef (85% lean)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 3/4 cup breadcrumbs
- 1/3 cup ketchup, plus extra for topping
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
For the Glaze:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
For the Vegetables:
- 1 pound baby potatoes, halved
- 2 large carrots, cut into 1-inch pieces
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 medium onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, combine all meatloaf ingredients. Mix gently with your hands until just combined (avoid overmixing, which can make the meatloaf tough).
- Form the meat mixture into a loaf shape (about 9×5 inches) on one side of the prepared baking sheet, leaving room for the vegetables.
- In a small bowl, mix together all glaze ingredients until well combined.
- Spread half of the glaze mixture over the top and sides of the meatloaf, reserving the rest for later.
- In another bowl, toss the vegetables with olive oil, herbs, salt, and pepper until evenly coated.
- Arrange the seasoned vegetables around the meatloaf on the baking sheet, creating a single layer as much as possible.
- Bake for 25 minutes, then remove from the oven and stir the vegetables.
- Brush the meatloaf with the remaining glaze and return to the oven for another 20-25 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C) and the vegetables are tender and caramelized.
- Let the meatloaf rest for 10 minutes before slicing.
- Serve slices of meatloaf with the roasted vegetables.
Recipe Notes:
- For extra flavor, add 1/4 cup grated Parmesan cheese to the meatloaf mixture.
- You can customize the vegetables based on what’s in season or your preferences.
- If the vegetables are cooking faster than the meatloaf, you can cover them with a small piece of foil.
- For a leaner option, use ground turkey instead of beef.
- Leftovers make excellent sandwiches the next day!
Enjoy your simple, delicious sheet pan meatloaf dinner!
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