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Sheet Pan Meatloaf

Sheet pan meatloaf with a flat, wide shape for faster cooking and extra caramelized surface. Roasted potatoes, carrots, and green beans bake alongside with a ketchup glaze over the meatloaf.
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Prep Time 15 minutes
Cook Time 45 minutes
rest 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.667 cup breadcrumbs
  • 2 eggs
  • 0.333 cup milk
  • 1 onion small, grated
  • 3 garlic cloves, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • salt and pepper to taste
Roasted vegetables
  • 1 lb baby potatoes halved
  • 2 cup green beans
  • 2 large carrots sliced
  • 2 tbsp olive oil
  • salt and pepper to taste
Ketchup glaze
  • 0.333 cup ketchup
  • 1 tbsp brown sugar

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 400°F and line a large sheet pan with foil, making sure it’s fully covered to help browning release easily.
Form the flat meatloaf and glaze
  1. Mix ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, garlic powder, and salt and pepper until evenly combined.
  2. Press the mixture into a flat rectangle (about 1 inch thick) on one side of the sheet pan so more surface area browns.
  3. Spread the ketchup glaze (ketchup and brown sugar) over the top of the meatloaf.
Roast vegetables alongside
  1. Toss baby potatoes, green beans, large carrots, and olive oil with salt and pepper, then spread them on the other side of the sheet pan.
Bake
  1. Bake at 400°F for 35–40 minutes until the meatloaf reaches 160°F and the vegetables are golden and tender.
Rest and slice
  1. Rest the sheet pan meatloaf for 10 minutes before slicing, using the flat shape to cut faster than a traditional loaf.

Notes

For the best caramelized surface, keep the meatloaf about 1 inch thick and don’t overcrowd the vegetables—use a full sheet pan if possible. Refrigerate leftovers in an airtight container up to 3–4 days; reheat in a 325°F oven until warmed through. Freezing is yes—freeze sliced portions up to 2 months and thaw overnight. For a lower-carb option, swap half the breadcrumbs for finely ground pork rinds and use unsweetened ketchup.