• Preheat the oven to 400°F. Line a large rimmed baking pan with parchment paper or coat it lightly with nonstick cooking spray.

Prepare the Meatloaf

• Combine the breadcrumbs and milk in a large mixing bowl. Let stand for 2 minutes to allow the breadcrumbs to absorb the milk.
  1 cup breadcrumbs, 1/2 cup whole milk
• Add the ground beef, egg, onion, garlic, Worcestershire sauce, ketchup, Italian seasoning, smoked paprika, salt and pepper to the softened breadcrumbs. Gently mix until it's combined, without overworking the meat.
  1 1/2 pounds ground beef, 1 large egg, 1 small onion, 2 cloves garlic, 2 Tablespoons Worcestershire sauce, 2 Tablespoons ketchup, 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper
• Shape the meat mixture directly on the prepared sheet pan, forming a loaf in the center with enough space around it for the vegetables. Aim for approximately 9 inches long and 4 inches wide.

Prepare the Glaze

• In a small bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, and yellow mustard. Coat the top of the meatloaf with half of the glaze, reserving the remainder.
  1/2 cup ketchup, 2 Tablespoons brown sugar, 1 Tablespoon Worcestershire sauce, 1 teaspoon yellow mustard

Prepare the Roasted Vegetables

• Toss the halved baby potatoes with 1 Tablespoon olive oil, ½ teaspoon garlic powder, and salt and pepper to taste. Distribute the potatoes around the meatloaf and bake for 25 minutes.
  1 pound baby potatoes, 2 Tablespoons olive oil, 1 teaspoon garlic powder, salt and black pepper
• While the meatloaf is cooking, coat the trimmed green beans with the remaining 1 Tablespoon olive oil and ½ teaspoon garlic powder. Season with salt and pepper.
  1 pound fresh green beans
• After the first 25 minutes of baking, remove the pan from the oven, add the green beans around the meatloaf and brush the reserved glaze over the loaf.
• Return the sheet pan to the oven and bake for an additional 15 minutes, or until the thickest part of the meatloaf registers 160°F on an instant-read thermometer and the vegetables are tender.
• Remove from the oven and let the meatloaf rest for 5 minutes before cutting into slices. Serve with the roasted potatoes and green beans.