Sheet Pan Meatloaf is a modern, weeknight-friendly twist on the classic comfort food many of us grew up loving. Instead of baking meatloaf in a loaf pan, this version is shaped and cooked on a sheet pan, allowing it to cook faster, brown more evenly, and develop a delicious caramelized exterior.
The sheet pan method also makes it easy to add vegetables alongside the meatloaf, turning it into a complete meal with minimal cleanup. Juicy, flavorful, and satisfying, this meatloaf keeps everything people love about the traditional recipe while making it simpler and more practical for busy home cooks.
Why I Love This Recipe
I love this recipe because it delivers classic comfort with less effort and better texture. The sheet pan allows excess fat to drain away while helping the meatloaf brown beautifully on all sides. It is easy to slice, reheats well, and works perfectly for meal prep. Plus, it feels hearty and homemade without being complicated.
Why This Is a Must-Try Dish
Sheet Pan Meatloaf is a must-try dish because it perfectly balances comfort, convenience, and incredible flavor—all in one simple pan. Unlike traditional meatloaf that can sometimes feel heavy or time-consuming, this version is designed for modern, busy kitchens. Cooking the meatloaf on a sheet pan allows it to bake more evenly, develop beautifully caramelized edges, and cook faster, making it ideal for both weeknight dinners and relaxed weekend meals. The result is a juicy, tender meatloaf with a lightly crisp exterior that feels both homey and elevated.
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 35–40 minutes
Total Time: 55 minutes
Servings: 6
Calories: Approximately 420 calories per serving
Course: Main Course
Cuisine: American
Ingredients
For the Meatloaf
- 700 g ground beef or beef and pork mix
- 1 cup breadcrumbs
- 1 large egg
- ½ cup milk
- ½ cup finely chopped onion
- 2 teaspoons minced garlic
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
For the Topping
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon mustard
Optional Vegetables
- Baby potatoes, halved
- Carrots, sliced
- Green beans
Cooking Directions
The meatloaf mixture is shaped directly on a sheet pan, topped with a sweet and tangy glaze, and baked until juicy and cooked through. Vegetables can be roasted alongside for a complete one-pan meal.
Step-by-Step Preparation Method
- Preheat the oven to 200°C and line a sheet pan with parchment paper.
- In a large bowl, combine breadcrumbs and milk and let soak for 2 minutes.
- Add ground meat, egg, onion, garlic, Worcestershire sauce, salt, pepper, paprika, and olive oil.
- Mix gently until just combined, avoiding overmixing.
- Shape the mixture into a loaf shape directly on the prepared sheet pan.
- In a small bowl, mix ketchup, brown sugar, and mustard.
- Spread half of the topping over the meatloaf.
- Arrange vegetables around the meatloaf if using, tossing them lightly with oil and salt.
- Bake for 20 minutes, then remove and spread the remaining topping on the meatloaf.
- Return to the oven and bake for another 15–20 minutes, until the internal temperature reaches 71°C.
- Rest the meatloaf for 10 minutes before slicing.
How to Serve
Serve Sheet Pan Meatloaf sliced thick, alongside the roasted vegetables from the pan. It pairs well with mashed potatoes, steamed green beans, or a simple side salad. Leftovers make excellent sandwiches the next day.
Recipe Tips
- Do not overmix the meat, as this can make the meatloaf dense.
- Let the meatloaf rest before slicing to keep it juicy.
- Use parchment paper for easy cleanup.
- A meat thermometer ensures perfect doneness without drying out.
Variations
Turkey Meatloaf
Replace ground beef with ground turkey and add an extra tablespoon of olive oil for moisture.
BBQ Meatloaf
Swap ketchup for barbecue sauce in the topping for a smoky flavor.
Italian-Style Meatloaf
Add grated parmesan, Italian seasoning, and a bit of marinara sauce to the mixture.
Spicy Meatloaf
Mix in chopped jalapeños or chili flakes and use spicy ketchup for the topping.
Vegetable-Packed Meatloaf
Add finely grated carrots or zucchini to boost nutrition and moisture.
Freezing and Storage
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. It can be frozen cooked or uncooked for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.
Special Equipment Needed
- Large sheet pan
- Parchment paper
- Mixing bowls
- Meat thermometer
Conclusion
Sheet Pan Meatloaf is a simple, flavorful upgrade to a classic comfort dish. With its juicy texture, caramelized topping, and easy preparation, it is perfect for busy weeknights or relaxed family dinners. This recipe proves that comfort food can be both convenient and deeply satisfying.
Sheet Pan Meatloaf
Sheet Pan Meatloaf is a modern, weeknight-friendly twist on the classic comfort food many of us grew up loving. Instead of baking meatloaf in a loaf pan, this version is shaped and cooked on a sheet pan, allowing it to cook faster, brown more evenly, and develop a delicious caramelized exterior.
Ingredients
For the Meatloaf
For the Topping
Optional Vegetables
Instructions
-
Preheat the oven to 200°C and line a sheet pan with parchment paper.
-
In a large bowl, combine breadcrumbs and milk and let soak for 2 minutes.
-
Add ground meat, egg, onion, garlic, Worcestershire sauce, salt, pepper, paprika, and olive oil.
-
Mix gently until just combined, avoiding overmixing.
-
Shape the mixture into a loaf shape directly on the prepared sheet pan.
-
In a small bowl, mix ketchup, brown sugar, and mustard.
-
Spread half of the topping over the meatloaf.
-
Arrange vegetables around the meatloaf if using, tossing them lightly with oil and salt.
-
Bake for 20 minutes, then remove and spread the remaining topping on the meatloaf.
-
Return to the oven and bake for another 15–20 minutes, until the internal temperature reaches 71°C.
-
Rest the meatloaf for 10 minutes before slicing.
