This sheet pan meatloaf and potatoes is a cozy meal that’s both filling and easy to make. The meatloaf turns out juicy while the potatoes are crispy and golden!
I love how everything cooks together on one pan—fewer dishes to wash! Plus, leftovers make for a yummy sandwich the next day. Who doesn’t love that? 😄
Key Ingredients & Substitutions
Ground Beef: I recommend using 80% lean ground beef for a nice balance of flavor and moisture. If you’re looking for a healthier option, turkey or chicken can also work, but you might need to add a bit more seasoning to keep the flavor strong.
Breadcrumbs: You can use store-bought breadcrumbs or make your own with stale bread. If you’re gluten-free, try using gluten-free breadcrumbs or oats. I personally love using panko for a lighter texture.
Milk: Regular cow’s milk is standard, but almond milk or oat milk can also be good alternatives for a dairy-free option. Just ensure it’s unsweetened!
Potatoes: Baby gold or red potatoes are perfect for their creaminess. If you don’t have them, quartered regular potatoes or sweet potatoes can work well, too!
Vegetables: Broccoli and cherry tomatoes add nice color and flavor. You could substitute with your favorites like green beans or bell peppers. Just adjust cooking times for softer veggies.
How Can I Make Sure My Meatloaf Stays Moist?
Keeping the meatloaf moist is key! Here are some tips to ensure you achieve this:
- Don’t overmix the meatloaf mixture; this can lead to a dense texture. Just mix until everything is combined.
- Adding milk is great for moisture. You can also add grated veggies like zucchini or carrots for extra moisture and nutrition.
- Form the meatloaf in the center of the pan, leaving space around it for the veggies. This will help it cook evenly.
- Let the meatloaf rest after baking—this allows the juices to redistribute, keeping it juicy when you cut into it.
Sheet Pan Meatloaf And Potatoes
Ingredients You’ll Need:
For the Meatloaf:
- 1 ½ pounds ground beef (80% lean)
- 1 large egg
- ½ cup breadcrumbs
- ½ cup milk
- 1 small onion, finely chopped (plus extra slices for roasting)
- 2 cloves garlic, minced
- 2 tablespoons ketchup (plus extra for topping)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian herbs or oregano
- Salt and freshly ground black pepper, to taste
For the Vegetables:
- 1 ½ pounds baby gold or red potatoes, halved
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 2-3 sprigs fresh rosemary
- 2 tablespoons olive oil
- Optional: cooking spray or additional olive oil for the pan
How Much Time Will You Need?
This dish takes about 15 minutes to prep and around 55 minutes to cook, giving you a total time of about 1 hour and 10 minutes. A quick and simple meal that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
First, you’ll want to preheat your oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray or line it with parchment paper to make cleaning up easier later.
2. Prepare Meatloaf Mixture:
In a large mixing bowl, combine the ground beef, egg, breadcrumbs, milk, finely chopped onion, minced garlic, 2 tablespoons of ketchup, Worcestershire sauce, Italian herbs, and a good pinch of salt and pepper. Mix everything just until it’s combined—don’t overmix or your meatloaf can be tough!
3. Shape the Meatloaf:
Now, shape the meat mixture into a loaf and place it in the center of the sheet pan. It doesn’t have to be perfect—just make it look nice!
4. Prepare the Vegetables:
Next, arrange the halved potatoes, broccoli florets, onion slices, and cherry tomatoes around the meatloaf on the sheet pan. Drizzle olive oil over the veggies and toss them gently to ensure they are all coated evenly.
5. Season and Add Herbs:
Generously season the vegetables with salt and pepper. Then add the rosemary sprigs on top for some delicious flavor as it bakes!
6. Top the Meatloaf:
Spread an extra layer of ketchup over the top of your meatloaf. This gives it a yummy glaze while it cooks!
7. Roast:
Pop the sheet pan in your preheated oven and roast for about 45-55 minutes. You’ll want to check that the internal temperature of the meatloaf reaches 160°F (70°C) to ensure it’s fully cooked, and the potatoes should be tender and golden.
8. Broil Finish (Optional):
If you like a nice, caramelized top, switch your oven to broil for the last 2-3 minutes of cooking. Keep a close eye on it to avoid burning!
9. Rest and Serve:
Once the meatloaf is done, take it out of the oven and let it rest for 5-10 minutes before you slice it. This helps keep the juices in. Serve your delicious slices of meatloaf alongside the roasted potatoes and veggies!
Enjoy your comforting and easy sheet pan meatloaf and potatoes dinner!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lean alternative. Just make sure to add a bit more seasoning since turkey can be milder in flavor than beef.
What If I Don’t Have Breadcrumbs?
No worries! You can substitute breadcrumbs with crushed crackers, oats, or even cooked rice. Just adjust the quantity accordingly for the right consistency.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or warm them up in the oven until heated through.
Can I Add Other Vegetables?
Yes! Feel free to add your favorite vegetables like bell peppers, zucchini, or carrots. Just be mindful of cooking times, as some may require less time to roast than others.