Introduction
This Sheet Pan Meatloaf is a modern twist on the classic comfort food, delivering all the rich, savory flavors you love in a quicker, crispier, and easier-to-clean format. Perfect for busy weeknights or casual family dinners, this method allows for a shorter cook time and those delicious crispy edges everyone fights over.
Ingredients
For the meatloaf:
2 lbs ground beef (80/20 for flavor)
1 cup breadcrumbs (plain or Italian-style)
2 large eggs
1/2 cup milk
1 small onion, finely chopped
3 cloves garlic, minced
1/4 cup ketchup
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1 tsp dried parsley (optional)
For the glaze:
1/3 cup ketchup
2 tbsp brown sugar
1 tbsp Dijon mustard (or yellow mustard)
Instructions
Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or foil for easy cleanup.
Mix the meatloaf: In a large bowl, combine all the meatloaf ingredients.
Use your hands or a large spoon to mix just until combined—don’t overwork it!
Shape the loaf: Place the mixture on the sheet pan and shape it into a flat loaf about 2 inches high.
This allows more surface area to crisp up.
Prepare the glaze: In a small bowl, mix ketchup, brown sugar, and mustard.
Spread half of it over the meatloaf.
Bake for 25 minutes, then spread the remaining glaze on top and bake for another 10–15 minutes, or until internal temp reaches 160°F (71°C).
Rest for 5–10 minutes before slicing and serving.
Description
This sheet pan version of meatloaf delivers all the juicy, savory goodness of the traditional dish with a deliciously crispy crust and caramelized glaze. It’s faster to cook than a traditional loaf pan version and pairs beautifully with roasted veggies cooked right on the same pan.
Tips
Don’t overmix the meat or it can become dense.
Add finely shredded carrots or zucchini for moisture and nutrition.
Use a thermometer to ensure the loaf is cooked through without drying out.
For extra crisp edges, broil the top for 2–3 minutes at the end.
Variations
Turkey Meatloaf: Swap ground beef for ground turkey or chicken for a lighter version.
Spicy Kick: Add 1 tsp chili flakes or hot sauce to the meat mix.
Cheese-Stuffed: Form half the meat mixture into a base, add a layer of shredded cheese, then top with remaining meat before baking.
Mini Meatloaves: Divide into smaller individual loaves for faster cooking and portion control.
Correction
If your meatloaf turns out dry, try:
Adding 2 more tablespoons of milk or an extra egg next time.
Checking oven temperature with an oven thermometer.
Removing from oven as soon as it hits 160°F internally.
Enjoy
Serve slices with mashed potatoes, green beans, or sheet pan roasted veggies. Store leftovers in an airtight container in the fridge for up to 4 days—makes great sandwiches the next day!
Let me know if you want a printable version or a shopping list!