Sheet Pan Meatloaf

For the Meatloaf:

1 ½ pounds (about 700g) ground beef (80/20 is ideal)
½ pound (225g) ground pork or ground veal (optional but adds flavor)
1 cup breadcrumbs
½ cup milk
2 large eggs
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika (optional)

For the Glaze:

½ cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar or Dijon mustard

Optional Roasted Vegetables:

3-4 carrots, peeled and cut into sticks
1 large potato or 2 small, diced
1 red onion, sliced
1 tablespoon olive oil
Salt, pepper, and herbs of your choice (thyme, rosemary, oregano)

Equipment Needed

Large mixing bowl
Standard rimmed sheet pan (about 13×18 inches)
Parchment paper or aluminum foil (optional for easy cleanup)
Spatula or spoon for mixing

Step-by-Step Method

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). If you’re using parchment paper or foil, line your sheet pan now for easier cleanup.

Step 2: Make the Glaze

In a small bowl, combine the ketchup, brown sugar, and apple cider vinegar. Mix well and set aside. This will be brushed on top of the meatloaf later to form a sweet and tangy crust.

Step 3: Prepare the Meat Mixture

In a large bowl, combine the breadcrumbs and milk first. Let it sit for a few minutes until the milk is absorbed—this helps keep the meatloaf moist.

Next, add the ground meats, chopped onion, garlic, eggs, Worcestershire sauce, ketchup, and all seasonings. Mix gently using your hands or a spatula until fully combined. Be careful not to overmix, as this can make the meatloaf tough.

Step 4: Shape the Meatloaf

Transfer the meat mixture onto the center of the prepared sheet pan. Shape it into a loaf that’s about 2 inches high. Leave space around the edges for vegetables if you’re including them.

Step 5: Add Vegetables (Optional)

Toss your chopped vegetables in olive oil, salt, pepper, and herbs. Spread them evenly around the meatloaf, ensuring they’re not overcrowded so they can roast properly.

Step 6: Apply the Glaze

Using a spoon or brush, spread the glaze evenly over the top of the meatloaf. This will caramelize beautifully in the oven.

Step 7: Bake

Place the sheet pan in the oven and bake for 30–35 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C). Stir or flip the vegetables halfway through if necessary.

If you’d like a more caramelized glaze, you can broil the meatloaf for the last 2–3 minutes—just keep a close eye on it.

Step 8: Rest and Serve

Once out of the oven, let the meatloaf rest for 5–10 minutes before slicing. This allows the juices to redistribute and makes slicing easier. Serve with the roasted vegetables for a hearty, all-in-one meal.

Tips for Success

Use a mix of meats for richer flavor—beef and pork is a great combo.
Don’t skip the resting period—it makes all the difference in texture.
Customize the veggies based on the season or what you have on hand: sweet potatoes, green beans, Brussels sprouts, or even cherry tomatoes work well.
Make it ahead: Shape and glaze the loaf ahead of time and refrigerate for up to 24 hours before baking.

Final Thoughts

Sheet Pan Meatloaf is a brilliant evolution of a classic recipe. It’s faster, easier, and just as comforting—perfect for busy weeknights or casual weekend dinners. Plus, with fewer dishes to wash and customizable sides, it’s a win all around. Try it once, and you may never go back to the loaf pan again!

Let me know if you’d like a printable version or a variation, like a turkey or vegetarian version!