Effortless Weeknight Dinner: Sheet Pan Meatloaf with Roasted Vegetables
Meatloaf, a classic comfort food, can sometimes feel like a daunting task to prepare. The long baking time, the potential for dryness, and the sheer size of a traditional meatloaf can make it a weekend-only kind of meal. But what if you could enjoy all the savory, comforting flavors of meatloaf on a busy weeknight without all the fuss? Enter the sheet pan meatloaf! This simplified version streamlines the cooking process, minimizes cleanup, and allows you to roast delicious vegetables alongside, creating a complete and satisfying meal in one pan.
This recipe transforms the traditional loaf into individual portions cooked on a sheet pan, ensuring even cooking and preventing the dryness that can plague traditional meatloaf. The roasted vegetables absorb the flavorful drippings from the meatloaf, adding another layer of deliciousness to the entire dish. Get ready to redefine your weeknight dinner routine with this easy and flavorful sheet pan meatloaf recipe!
Why Sheet Pan Meatloaf?
Before we dive into the recipe, let’s explore the benefits of cooking meatloaf on a sheet pan:
* **Faster Cooking Time:** Individual portions cook much faster than a large loaf, making this a perfect weeknight meal.
* **Even Cooking:** The flat surface of the sheet pan allows for even heat distribution, preventing dry edges and ensuring a juicy interior.
* **Crispy Edges:** The increased surface area exposed to the heat results in delicious, slightly crispy edges, adding texture and flavor.
* **One-Pan Meal:** Roasting vegetables alongside the meatloaf creates a complete and balanced meal with minimal cleanup.
* **Customizable Portions:** Easily adjust the size of the meatloaf portions to suit your family’s needs.
* **Easy Cleanup:** Line the sheet pan with parchment paper for effortless cleanup.
The Ultimate Sheet Pan Meatloaf Recipe
This recipe uses simple ingredients and straightforward instructions to create a flavorful and satisfying meal. Feel free to customize it to your liking by adding different vegetables, spices, or sauces.
**Prep time:** 20 minutes
**Cook time:** 30-35 minutes
**Serves:** 4-6
**Ingredients:**
**For the Meatloaf:**
* 1.5 pounds ground beef (80/20 blend is recommended for flavor and moisture)
* 1 cup breadcrumbs (plain or Italian-seasoned)
* 1/2 cup milk (or beef broth for added flavor)
* 1 large egg, lightly beaten
* 1/2 cup finely chopped onion
* 2 cloves garlic, minced
* 1/4 cup ketchup (or tomato sauce)
* 2 tablespoons Worcestershire sauce
* 1 teaspoon dried Italian herbs (or your favorite blend)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
**For the Vegetables:**
* 1 pound potatoes, peeled and cubed (Yukon Gold or Russet)
* 1 pound carrots, peeled and chopped
* 1 red onion, cut into wedges
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Optional: other vegetables like broccoli florets, bell peppers (cut into strips), zucchini (sliced), or Brussels sprouts (halved).
**For the Glaze (Optional):**
* 1/4 cup ketchup
* 1 tablespoon brown sugar
* 1 teaspoon Worcestershire sauce
**Equipment:**
* Large mixing bowl
* Sheet pan
* Parchment paper (optional, but recommended for easy cleanup)
* Measuring cups and spoons
* Cutting board and knife
**Instructions:**
**1. Prepare the Vegetables:**
* Preheat oven to 400°F (200°C).
* Line a sheet pan with parchment paper for easy cleanup. This step is optional, but highly recommended.
* In a large bowl, toss the potatoes, carrots, and red onion with olive oil, salt, and pepper. Ensure all vegetables are evenly coated.
* Spread the vegetables in a single layer on the prepared sheet pan.
**2. Make the Meatloaf Mixture:**
* In a large mixing bowl, combine the ground beef, breadcrumbs, milk (or beef broth), egg, onion, garlic, ketchup (or tomato sauce), Worcestershire sauce, Italian herbs, salt, and pepper.
* Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix, as this can result in a tough meatloaf.
**3. Form the Meatloaf Portions:**
* Divide the meatloaf mixture into 4-6 equal portions, depending on your desired serving size.
* Shape each portion into a small oval or rectangular loaf. They don’t need to be perfect; rustic is fine!
**4. Arrange Meatloaf on Sheet Pan:**
* Place the meatloaf portions on the sheet pan with the vegetables, leaving some space between each portion.
**5. Prepare the Glaze (Optional):**
* In a small bowl, whisk together the ketchup, brown sugar, and Worcestershire sauce for the glaze.
**6. Glaze the Meatloaf (Optional):**
* Brush the tops of the meatloaf portions with the glaze.
**7. Bake the Meatloaf and Vegetables:**
* Place the sheet pan in the preheated oven and bake for 30-35 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C) and the vegetables are tender. You can use a meat thermometer to check the internal temperature.
**8. Let Rest and Serve:**
* Remove the sheet pan from the oven and let the meatloaf rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf.
* Serve the sheet pan meatloaf with the roasted vegetables. Garnish with fresh parsley, if desired.
Tips and Variations
* **Use Different Ground Meat:** While ground beef is the most common choice, you can also use ground turkey, ground chicken, ground pork, or a combination of meats.
* **Add Cheese:** Mix shredded cheddar cheese, mozzarella cheese, or Parmesan cheese into the meatloaf mixture for extra flavor and moisture.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce to the meatloaf mixture for a little heat.
* **Change the Vegetables:** Feel free to experiment with different vegetables, such as broccoli florets, bell peppers, zucchini, Brussels sprouts, or sweet potatoes.
* **Add a Binder:** If your meatloaf mixture seems too wet, add an extra tablespoon or two of breadcrumbs.
* **Use Different Herbs and Spices:** Experiment with different herbs and spices to create your own unique flavor profile. Some good options include garlic powder, onion powder, paprika, oregano, and thyme.
* **Make it Gluten-Free:** Use gluten-free breadcrumbs to make this recipe gluten-free.
* **Add a Hidden Layer:** Place a layer of cooked bacon or sliced hard-boiled eggs in the center of the meatloaf portions for a fun and flavorful surprise.
* **Make Mini Meatloaf Muffins:** For even smaller portions and faster cooking time, bake the meatloaf mixture in muffin tins.
* **Use Fresh Herbs:** Fresh herbs add a brighter, more vibrant flavor to the meatloaf. Chop them finely before adding to the mixture.
Serving Suggestions
Sheet pan meatloaf with roasted vegetables is a complete meal on its own, but you can also serve it with a side of:
* Mashed potatoes
* Rice
* Coleslaw
* Green salad
* Dinner rolls
Make-Ahead Instructions
You can prepare the meatloaf mixture ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to cook, simply form the portions and bake as directed. You can also chop the vegetables ahead of time and store them in the refrigerator. However, it is best to roast them immediately before serving for the best texture.
Storage Instructions
Store leftover meatloaf and vegetables in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.
Detailed Step-by-Step Instructions with Images
**(Image 1: Chopped vegetables in a bowl being tossed with olive oil, salt, and pepper)**
Caption: Prepare the vegetables by chopping them into evenly sized pieces. Toss with olive oil, salt, and pepper for optimal flavor.
**(Image 2: Ingredients for the meatloaf mixture being combined in a large mixing bowl.)**
Caption: Combine the ground beef, breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire sauce, Italian herbs, salt, and pepper in a large bowl. Gently mix until just combined.
**(Image 3: Meatloaf mixture being divided into individual portions.)**
Caption: Divide the meatloaf mixture into 4-6 equal portions.
**(Image 4: Each portion being shaped into small oval loaves.)**
Caption: Shape each portion into a small oval or rectangular loaf.
**(Image 5: Sheet pan with vegetables spread out in a single layer.)**
Caption: Spread the vegetables in a single layer on the prepared sheet pan.
**(Image 6: Meatloaf portions placed on the sheet pan with the vegetables.)**
Caption: Place the meatloaf portions on the sheet pan with the vegetables, leaving some space between each portion.
**(Image 7: Optional glaze being brushed onto the meatloaf portions.)**
Caption: Brush the tops of the meatloaf portions with the optional glaze.
**(Image 8: The sheet pan with meatloaf and vegetables being placed in the oven.)**
Caption: Place the sheet pan in the preheated oven.
**(Image 9: Finished sheet pan meatloaf with roasted vegetables, cooked and golden brown.)**
Caption: Bake for 30-35 minutes, or until the meatloaf is cooked through and the vegetables are tender. Let rest before serving.
Nutritional Information (Approximate, per serving)
* Calories: 450-550
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 20-30g
*Note: Nutritional information may vary based on specific ingredients and portion sizes.*
Enjoy Your Delicious and Easy Sheet Pan Meatloaf!
This sheet pan meatloaf recipe is a game-changer for busy weeknights. It’s quick, easy, flavorful, and minimizes cleanup. Give it a try and let us know what you think in the comments below! What are your favorite variations to a classic meatloaf? We’d love to hear your ideas!