Sheet Pan Meatloaf Dinner
Sheet Pan Meatloaf Dinner is the effortless, one-pan comfort food that turns a classic meatloaf into a family-friendly weeknight feast everyone loves.
Ingredients
- 1½ lbs ground beef (80/20 lean-to-fat ratio for juicy bites)
- ½ lb ground turkey optional for lighter meatloaf
- 1 cup fresh breadcrumbs (or panko for extra crunch)
- ½ cup finely chopped yellow onion adds sweetness
- ½ cup shredded carrot (about 1 medium carrot) sneaks in veggies
- 2 cloves garlic, minced fresh is best
- 2 large eggs, room temperature better binding
- ¼ cup whole milk (or Greek yogurt for creaminess)
- 2 tbsp chopped fresh parsley (flat-leaf, optional)
- 1 tbsp Worcestershire sauce (or soy sauce in a pinch)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ cup ketchup, divided (¼ cup for glaze)
- 1 tsp Dijon mustard brightens the flavors
- ½ tsp smoked paprika (optional for a subtle warmth)
- Parchment paper or nonstick spray (for easy cleanup)
Instructions
- Preheat the oven to 375°F (190°C) and position a rack in the center—this helps even browning.
- Line a 13x18-inch baking sheet with parchment paper or lightly spray with nonstick spray for easy cleanup.
- In a large bowl, gently combine ground beef, ground turkey, breadcrumbs, onion, carrot, garlic, eggs, milk, parsley, Worcestershire, salt, and pepper—use your hands, but don’t overmix.
- Shape the mixture into a rectangular loaf right in the center of the sheet pan.
- Whisk together ¼ cup ketchup and Dijon mustard; brush half over the top of the meatloaf, reserving the rest for later.
- Bake for 35 minutes, or until the internal temperature reaches 160°F. Brush with remaining glaze and bake for an additional 5-7 minutes.
- Allow the meatloaf to rest for 10 minutes before slicing into portions.
- Serve warm with additional glaze and roasted veggies on the side.
Notes
I tested this recipe with both metal and silicone mats—silicone gave browner edges, while parchment was easiest to lift. If your loaf feels a bit wet, press in extra breadcrumbs, then let it sit 5 minutes before shaping. For deeper flavor, mix in a splash of balsamic vinegar or swap ketchup glaze for a maple-Dijon combo. A quick chill of the formed loaf (15–20 minutes in the fridge) helps it hold shape and crisp up beautifully.
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