Sheet Pan Meatloaf and Potatoes is a tender beef meatloaf with a sticky, tangy-sweet ketchup and brown sugar glaze, shaped right on a baking sheet while Yukon gold potatoes roast all around it. It is a one-pan weeknight dinner that serves 8 and takes 65 minutes start to finish.
How to make it: Shape and glaze the meatloaf on a foil-lined pan and bake it on its own at 375°F for 10 minutes. Then spread the seasoned potatoes around it and bake 40 minutes more, until the potatoes are tender and the meatloaf reads 160°F in the center.
Why You’ll Love It
- One pan: the main and the side bake together, so there is just one pan to wash after dinner.
- Golden potatoes: Yukon golds come out crisp and golden at the edges and buttery inside.
- Sticky glaze: ketchup and brown sugar caramelize on top of the loaf as it bakes.
- Feeds 8: two pounds of beef and a pound of potatoes make a full family dinner.
Ingredient Notes
Ground beef: Two pounds of 80% to 90% lean beef gives you flavor and juiciness.
Panko and eggs: Half a cup of panko and two whisked eggs bind the meat while keeping the texture tender, not dense or dry.
Beef broth: A third of a cup goes into the mix. Milk works in its place.
Seasonings: Worcestershire sauce, a little ketchup, garlic powder and onion powder season the meat. To use fresh onion and garlic instead of the powders, sauté them first.
The glaze: Ketchup and light brown sugar, stirred together and spread on before the meatloaf goes into the oven. Use 2 to 3 tablespoons of sugar, to taste.
Potatoes: Yukon golds have a buttery texture and golden edges that hold up well in the oven. Baby red potatoes work too.
Ingredients
- 2 pounds ground beef, 80% to 90% lean
- 1/2 cup panko breadcrumbs
- 1/3 cup beef broth, or milk
- 2 large eggs, whisked
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup, for the meatloaf
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon garlic powder, for the meatloaf
- 1 teaspoon onion powder
- 2/3 cup ketchup, for the glaze (or BBQ sauce, or half and half)
- 2 to 3 tablespoons light brown sugar, for the glaze
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder, for the potatoes
- Salt and pepper, to taste, for the potatoes
- Fresh parsley, chopped, for garnish
How to Make Sheet Pan Meatloaf and Potatoes
1. Heat the oven. Heat the oven to 375°F. Line a large baking sheet with foil and lightly spray it with nonstick spray.
2. Mix the meatloaf. In a large bowl, mix the ground beef, panko, broth, eggs, Worcestershire sauce, 2 tablespoons of ketchup, salt, pepper, garlic powder and onion powder just until combined. Stir in some chopped parsley if you like. Don’t overmix, or the meatloaf won’t be as tender.
3. Shape the loaf. Shape the mixture into a loaf in the middle of the pan, leaving room around it for the potatoes.
4. Glaze. Stir the 2/3 cup ketchup and the brown sugar together and spread it over the top of the loaf. Sprinkle with a little black pepper if you like.
5. Give it a head start. Bake the meatloaf on its own for 10 minutes, then blot any juices on the pan with a paper towel.
6. Add the potatoes. Meanwhile, toss the potatoes with the olive oil, 1/2 teaspoon garlic powder, salt and pepper. Spread them around the meatloaf in a single layer, not touching it, with a little space between the pieces so they roast instead of steam.
7. Finish baking. Bake 40 minutes more, tossing the potatoes halfway through, until the potatoes are tender and a thermometer in the center of the meatloaf reads 160°F.
8. Rest and serve. Let the meatloaf rest 5 minutes before slicing. Season the potatoes with salt if needed and sprinkle with chopped parsley.
How Long to Bake Meatloaf on a Sheet Pan
The time depends on how big and how thick the meatloaf is and how hot the oven is. The clock gets you close. A food thermometer pushed into the center tells you when it’s done: 160°F for ground beef.
| Meatloaf on the pan | Oven | Bake time |
|---|---|---|
| One 2-pound loaf with potatoes around it | 375°F | 10 minutes alone, then 40 minutes with the potatoes |
| One 2-pound loaf at a lower heat | 350°F | 40 to 50 minutes, glaze, then 15 minutes more |
| One 1 1/2-pound loaf, about 8 x 4 x 2 inches | 400°F | 40 minutes, glaze, then about 20 minutes more |
| 4 mini loaves from 1 pound of beef | 400°F | 25 to 30 minutes |
| 2 pounds spread flat in a 10 x 15-inch pan | 375°F | 20 minutes, then 3 to 5 minutes under the broiler |
Smaller and thinner bake faster. Mini loaves need at least 1 inch of space between them. For a flat meatloaf, spread the meat all the way to the edges and keep it the same thickness everywhere so it cooks evenly. It shrinks a little and pulls away from the sides as it bakes. A thicker layer takes longer, while a bigger pan gives a thinner meatloaf that needs less time.
When the potatoes lag behind. If the meatloaf reaches 160°F before the potatoes are tender, lift it off the pan to rest and slide the potatoes back into the oven while it rests.
Tips for Success
Why does the meatloaf go in before the potatoes?
The 10-minute head start means the potatoes come out golden and crispy instead of sitting in grease the whole time. Blot the pan, as in step 5, before they go on.
Why is there so much grease on my pan?
Fattier beef lets more grease cook out. It pools around the meatloaf, and the loaf shrinks and can crack. Stay in the 80% to 90% lean range, or go leaner, and blot the pan after the first bake.
Variations
- Beef and pork, or turkey: use 1 pound of ground pork with 1 pound of ground beef, or all ground turkey. Turkey is poultry, so bake it until the center reaches 165°F.
- A different glaze: swap BBQ sauce for the ketchup, or use half of each. For a honey-mustard glaze, whisk 1/2 cup ketchup with 2 teaspoons honey and 1 tablespoon Dijon mustard.
- Four-pepper meatloaf: add 1/3 cup finely chopped green bell pepper, 1/4 teaspoon ground red pepper and 1/4 teaspoon ground white pepper to the meat. For just a little heat, add a pinch of red pepper flakes instead.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Freeze the meatloaf slices, but not the potatoes, and thaw them in the refrigerator. Reheat leftovers covered until they reach 165°F; in the microwave, cover the dish, rotate it and check the temperature in a few places. Don’t reheat meatloaf in a slow cooker.
What to Serve With It
The potatoes are already on the pan, so all this dinner needs is something green. Texas Roadhouse copycat green beans or roasted balsamic Brussels sprouts with feta and craisins fill out the plate. For more meatloaf ideas, there’s Old Fashioned Momma’s meatloaf baked in a loaf pan, French onion meatloaf with melted Gruyère, and Parmesan meatloaf with vegetables mixed right in. For another ground beef dinner, try hamburger steaks with onion mushroom gravy.
Frequently Asked Questions
Is it better to bake meatloaf in a sheet pan or a loaf pan?
A sheet pan wins when you want the whole dinner on one pan: the meatloaf bakes free-form with the potatoes around it. A thick loaf in a loaf pan can take a long time to cook all the way through, and its edges can dry out. Spread flat on a sheet pan, it bakes even faster and the glaze covers far more of the meatloaf.
Can I make sheet pan meatloaf ahead or freeze it?
Yes. Mix the meat, cover the bowl with plastic wrap, stir the glaze together, and keep both in the refrigerator until baking time. To freeze it unbaked, shape the loaf, wrap it tightly against freezer burn, and keep it frozen for up to 3 months. Thaw it in the refrigerator overnight before baking.
What vegetables can I roast with meatloaf on a sheet pan?
Broccoli, green beans, Brussels sprouts, cauliflower and sweet potatoes can all take the place of the Yukon golds. Baby red potatoes with green beans make a good pair on the same pan.
Do I have to line the pan with foil?
No. Foil with a light coat of nonstick spray works, and so does parchment paper or a large rimmed baking sheet sprayed with cooking spray.
Final Notes
Right before serving, a pinch of extra salt and some chopped parsley over the potatoes finishes the pan. If you have a question or make this, tell me how it turned out in the comments.
Sheet Pan Meatloaf and Potatoes
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Ingredients
- 2 pounds ground beef 80% to 90% lean
- 1/2 cup panko breadcrumbs
- 1/3 cup beef broth or milk
- 2 large eggs whisked
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup for the meatloaf
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon garlic powder for the meatloaf
- 1 teaspoon onion powder
- 2/3 cup ketchup for the glaze; or BBQ sauce, or half and half
- 2 to 3 tablespoons light brown sugar for the glaze
- 1 pound Yukon gold potatoes cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder for the potatoes
- salt and pepper to taste, for the potatoes
- fresh parsley chopped, for garnish
Instructions
- Heat the oven to 375°F. Line a large baking sheet with foil and lightly spray it with nonstick spray.
- In a large bowl, mix the ground beef, panko, broth, eggs, Worcestershire sauce, 2 tablespoons of ketchup, salt, pepper, garlic powder and onion powder just until combined. Stir in some chopped parsley if you like. Don't overmix, or the meatloaf won't be as tender.
- Shape the mixture into a loaf in the middle of the pan, leaving room around it for the potatoes.
- Stir the 2/3 cup ketchup and the brown sugar together and spread it over the top of the loaf. Sprinkle with a little black pepper if you like.
- Bake the meatloaf on its own for 10 minutes, then blot any juices on the pan with a paper towel.
- Meanwhile, toss the potatoes with the olive oil, 1/2 teaspoon garlic powder, salt and pepper. Spread them around the meatloaf in a single layer, not touching it, with a little space between the pieces so they roast instead of steam.
- Bake 40 minutes more, tossing the potatoes halfway through, until the potatoes are tender and a thermometer in the center of the meatloaf reads 160°F.
- Let the meatloaf rest 5 minutes before slicing. Season the potatoes with salt if needed and sprinkle with chopped parsley.
