Are you tired of complicated dinner recipes that require a culinary degree and an entire kitchen's worth of dishes? Get ready to revolutionize your weeknight cooking with this game-changing Sheet Pan Meatloaf and Potatoes! This isn't just another boring meatloaf recipe - it's a one-pan wonder that delivers maximum flavor with minimal effort. Imagine tender, juicy meatloaf paired with crispy golden potatoes, all cooked to perfection on a single sheet pan. Whether you're a busy parent, a cooking novice, or just someone who loves delicious comfort food, this recipe is about to become your new go-to meal that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup ketchup
- 1 tsp onion powder
- 2 cups baby potatoes, halved
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a large rimmed sheet pan with parchment paper or lightly grease with cooking spray.
- In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, 2 tablespoons of ketchup, onion powder, salt, and pepper. Mix gently but thoroughly, being careful not to overmix.
- Shape the meat mixture into a loaf shape in the center of the prepared sheet pan, leaving space around the edges for the potatoes.
- Toss the halved baby potatoes with olive oil, salt, and pepper in a separate bowl until evenly coated.
- Arrange the seasoned potato halves around the meatloaf on the sheet pan, cut-side down, to ensure they crisp up nicely.
- Brush the top of the meatloaf with the remaining ketchup, creating a thin, even glaze.
- Place the sheet pan in the preheated oven and bake for 40-45 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C) and the potatoes are golden and tender.
- Remove from the oven and let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute.
- Slice the meatloaf and serve hot with the roasted potatoes, garnishing with fresh herbs if desired.
Tips
- Don't overmix the meat mixture - this can lead to a tough, dense meatloaf. Gently combine ingredients just until they're incorporated.
- For extra crispy potatoes, make sure to place them cut-side down on the sheet pan and give them enough space to roast properly.
- Use an instant-read meat thermometer to ensure your meatloaf reaches the safe internal temperature of 160°F (71°C).
- Let the meatloaf rest for 10 minutes after cooking to help it retain its juices and make slicing easier.
- For added flavor, try using a mix of ground meats like beef and pork, or experiment with different herbs and spices in your mixture.
- If you want a glossier ketchup glaze, mix the ketchup with a little bit of brown sugar or Worcestershire sauce before brushing.
- To make cleanup a breeze, line your sheet pan with parchment paper or aluminum foil before cooking.
Nutrition Facts
Calories: 327kcal
Carbohydrates: 23g
Protein: 24g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 109mg
