Sheet Pan Meatloaf with Potatoes and Green Beans

I love a good sheet pan dinner, especially on busy weeknights when I don’t have a lot of time to spend cooking or cleaning up afterward. This Sheet Pan Meatloaf recipe combines one of my favorite comfort foods with roasted vegetables for a complete dinner made on one pan.

This version has everything I love about a classic meatloaf. It’s made with simple ingredients and has that sweet and tangy glaze. And everything cooks together on a sheet pan instead of a loaf pan.

I like that you can cook the potatoes and green beans right alongside the meatloaf, so there’s no need to juggle several pots and pans. And if you want to switch up the sides, you can leave the vegetables off the pan and serve the meatloaf with your favorites instead.

With just 15 minutes of prep, you can get dinner in the oven and let it do most of the work. And if you line the pan with parchment paper or foil, cleanup is super simple.

If you’re looking for more comforting dinners made with ground beef, try my Bacon Cheeseburger Casserole or Old Fashioned Sloppy Joes.

Sheet Pan Meatloaf Ingredients Needed

For the Meatloaf

• Ground beef – I recommend using an 85/15 or 80/20 blend.
• Breadcrumbs and milk – Help keep the meatloaf tender.
• Egg – Binds all the ingredients together.
• Onion and garlic – Finely dice the onion so it’s easier to mix in.
• Worcestershire sauce and ketchup – Add savory flavor, with a little sweetness and tanginess from the ketchup.
• Seasonings – Italian seasoning, smoked paprika, salt, and black pepper.

For the Glaze

• Ketchup – The base of the glaze.
• Brown sugar – Adds a little sweetness.
• Worcestershire sauce and yellow mustard – Give a savory, slightly tangy flavor that complements the meatloaf.

For the Roasted Vegetables

• Baby potatoes – Cut them in half so they roast more evenly.
• Green beans – Use fresh ones, trimming the ends before baking.
• Vegetable seasonings – Olive oil, garlic powder, salt and black pepper.

How to Make Meatloaf Sheet Pan

Prep the pan. Preheat the oven. Line a large, rimmed sheet pan with parchment paper or give it a light spritz of nonstick spray.

Soak the breadcrumbs. Mix the breadcrumbs and milk in a large bowl, letting it sit for a few minutes until the milk is absorbed.

Make the meatloaf mixture. Add the ground beef, egg, onion, garlic, Worcestershire sauce, ketchup, and seasonings to the breadcrumbs. Mix just until the ingredients are combined.

Shape the loaf. Transfer the meat mixture to the prepared pan, then form it into a loaf shape. Make sure you leave room around the edges for the vegetables.

Make the glaze. In a small bowl, mix together the ketchup, brown sugar, Worcestershire and mustard. Spread half the glaze over the meatloaf and save the rest for later.

Add the potatoes. Mix the potatoes with half of the olive oil, garlic powder, salt and pepper. Spread them around the meatloaf and bake for 25 minutes.

Add the green beans. While the meatloaf is baking, toss the trimmed green beans with the rest of the olive oil, garlic powder, salt, and pepper. After 25 minutes, remove the pan from the oven and arrange the green beans around the meatloaf. Brush the rest of the glaze over the top of the loaf.

Finish cooking. Put the pan back in the oven and bake for another 15 minutes, until the meatloaf reaches an internal temperature of 160°F and the vegetables are tender.

Let it rest. Allow the meatloaf to rest before slicing. Serve with the roasted vegetables.

Recipe Substitutions and Variations

• Ground beef: You can try a leaner blend, but the meatloaf may bake up a little drier.
• Breadcrumbs: If using Italian-seasoned breadcrumbs you may want to adjust the Italian seasoning.
• Vegetables: Other roasting vegetables like carrots or broccoli can be used in place of the potatoes and green beans but you may need to adjust the cook time.
• Adjust the glaze: Reduce the brown sugar if you like the glaze less sweet.

What to Serve with Sheet Pan Meatloaf

I love that this sheet pan recipe makes an easy all-in-one dinner but if you want to switch things up, my Amish mashed potatoes and pimento mac and cheese are both good choices. It’s also good with a green salad and dinner rolls to round out the meal.

How to Store Leftover Meatloaf

Leftover meatloaf and vegetables will keep in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a covered dish at 325°F until heated through or use the microwave for individual servings.

Meatloaf freezes well, too! Tightly wrap cooled slices in plastic wrap or foil, then store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I make sheet pan meatloaf without the vegetables?

Yes! You can bake it on its own, following the same directions.

Why is my meatloaf falling apart?

This can happen if the ingredients aren’t mixed evenly, or if it’s sliced too soon. The egg and breadcrumbs help hold everything together, so be sure they’re evenly mixed in with the meat and let the meatloaf rest before slicing.

Can I prepare meatloaf ahead of time?

Yes, you can mix and shape it up to a day ahead, then cover and refrigerate. Add the glaze and prepare the vegetables just before baking, keeping in mind you may need a little extra cooking time.