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Sheet Pan Meatloaf and Potatoes gives you juicy, old fashioned meatloaf and tender roasted potatoes on a single pan. Skipping the loaf pan means caramelized edges instead of steamed sides, and one less dish to scrub. It’s the comfort food dinner your family already loves, with almost none of the cleanup.
More Sheet Pan Dinners with Potatoes: Sheet Pan Chicken and Potatoes | Steak and Potatoes Sheet Pan | Sheet Pan Smoked Sausage and Potatoes
Before You Get Started
Meatloaf is forgiving, but three things separate a juicy slice from a dry, crumbly one. Read these before you start mixing.
- Mix with your hands, just until combined — Overworking the meat is what turns meatloaf dense and dry.
- Bake it uncovered — Covering traps steam, and you lose the caramelized edges that make the sheet pan worth using.
- Shape the loaf about 4 inches thick — A wider, flatter loaf cooks faster and more evenly than a tall one.
RECIPE OVERVIEW
How To Make Sheet Pan Meatloaf
See the recipe card below for full, detailed instructions
The meatloaf gets a short head start in the oven before the potatoes join it, so everything finishes at the same time.
1. Prep the oven and pan
Preheat the oven to 375°F. Line a large rimmed sheet pan with foil and spray it with nonstick cooking spray.
- The foil matters more than usual here: the brown sugar in the glaze caramelizes and will weld itself to a bare pan.
2. Mix the meatloaf
In a large bowl, combine the ground beef, Italian seasoned bread crumbs, dried minced onion, and Italian seasoning.
Add the egg, milk, and Worcestershire sauce, then mix with your hands just until everything is evenly distributed. Stop there.
Use lean ground beef: I like 90/10 for this recipe. On a flat pan there’s nowhere for rendered fat to go, so a fattier blend leaves the potatoes sitting in grease.
Bread crumb swaps: Plain bread crumbs, panko, or crushed crackers all work. If you use plain, add a pinch of salt and a little extra Italian seasoning.
- Quick Note: Italian seasoning is assertive. If oregano isn’t your family’s favorite, start with 2 teaspoons instead of a full tablespoon.
3. Shape the loaf
Form the mixture into a log roughly 4 inches thick in the center of the pan, leaving room around all four sides for the potatoes.
Why there’s no loaf pan: A loaf pan boxes the meat in, so the sides steam in their own juices. On an open pan the heat reaches every surface, which means browned, slightly crisp edges and a shorter bake.
Making it for a crowd: As written this serves 4. Increase everything by 50% and it still fits one large pan for 6. Beyond that, use two pans and give the meatloaf and potatoes each their own. You can also shape the mixture into two or three smaller loaves, which cuts the bake time by about 15 minutes.
4. Glaze and start baking
Whisk the ketchup, brown sugar, and Worcestershire sauce together, then spread it over the top and sides of the loaf. Slide the pan into the oven and bake for 10 minutes while you prep the potatoes.
- The glaze is optional: Some families love the sweet and tangy top and some would rather have plain meatloaf. If yours is split, serve the glaze on the side.
5. Cut and season the potatoes
Cut the Yukon Gold potatoes into 1-inch pieces. Size is what keeps them on schedule: much bigger and they’ll still be firm when the meatloaf hits temperature.
Toss them in a large bowl with olive oil and a generous amount of salt and pepper. Red potatoes work just as well.
Roasted potatoes are the whole point of the one-pan approach here. If your family expects the classic mashed version instead, my Mashed Potatoes are worth the extra pot.
6. Add the potatoes and finish baking
Pull the pan out and spread the potatoes around the meatloaf in a single layer, close but not touching it.
Return it to the oven and bake uncovered for another 40 minutes, until the potatoes are golden and fork tender and the meatloaf registers 160°F in the center.
- Internal Temp: Ground beef needs to reach 160°F, no exceptions and no judging by color. My Beef Temperature Chart covers safe temperatures for every cut if you want it printed for the kitchen.
- Adding more vegetables: Carrots and broccoli can go on the pan with the potatoes. Cut carrots into large chunks so they don’t overcook, and add broccoli during the last 20 minutes.
7. Rest before slicing
Let the pan sit for 10 minutes before you cut into it. Slicing straight out of the oven pushes the juices onto the pan instead of keeping them in the meat.
More ways to make meatloaf: Dad’s Classic Meatloaf | Air Fryer Meatloaf | Mexican Meatloaf
What to Serve Alongside
You’ve already got the meat and the potatoes, so all this plate needs is something green. Anything that roasts at a similar temperature can share the oven once the sheet pan comes out, and a simple salad takes care of itself while everything rests.
- Garlic Butter Green Beans
- Oven Roasted Broccoli
- Oven Roasted Asparagus
- Roasted Brussels Sprouts
- Olive Garden Salad
Storage Tips
Storage and Reheating
Storage: Keep leftover meatloaf and potatoes in an airtight container in the fridge for 3 to 4 days.
Reheating: Microwave for 60 to 90 seconds. The potatoes come back best in a hot oven or air fryer for 5 to 8 minutes, which re-crisps the edges instead of softening them.
Freezing: Wrap cooled meatloaf slices tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating. The potatoes don’t freeze well, so use those up fresh.
Make ahead: Mix and shape the loaf up to a day in advance, cover it on the pan, and refrigerate. Add about 10 minutes to the bake time if it goes in cold. And don’t skip cold leftover meatloaf on a sandwich the next day. It’s arguably better than the first night.
If ground beef is your weeknight fallback, my collection of Simple Ground Beef Recipes has plenty more where this one came from.
Frequently Asked Questions
Why are my potatoes still firm when the meatloaf is done?
Almost always a size issue. Pieces bigger than about 1 inch need more time than a 4-inch loaf does. If it happens, pull the meatloaf off to rest and give the potatoes another 10 to 15 minutes on their own. Crowding causes it too, so keep them in a single layer with a little space between them.
Why did my meatloaf fall apart when I sliced it?
Two likely reasons. Either it didn’t rest long enough, or there wasn’t enough binder holding it together. The egg and bread crumbs do that work, so measure them rather than eyeballing. A full 10 minutes of resting makes a bigger difference than most people expect.
Should I drain the grease off the pan?
A little rendered fat is a good thing here because the potatoes roast in it and pick up real flavor. If you used a fattier blend than 90/10 and there’s a visible pool, tip the pan and blot it with a paper towel before serving so nothing comes to the table greasy.
Can I use ground turkey or a beef and pork mix?
Both work. Half beef and half ground pork gives you a richer, more tender loaf. Ground turkey makes a lighter version, but it holds less moisture, so add an extra tablespoon of milk and cook it to 165°F instead of 160°F.
More Ground Beef Comfort Food Dinners
- Hamburger Casserole
- Salisbury Steaks with Ancho Gravy
- Meatballs and Gravy
- Slow Cooker Shepherd’s Pie
- Chopped Steaks with Mushroom Gravy
Sheet Pan Meatloaf and Potatoes
Ingredients
Meatloaf:
- 1 pound ground beef
- ½ cup Italian seasoned bread crumbs
- 2 tablespoons dried minced onion flakes
- 1 tablespoon Italian seasoning blend
- 1 egg room temperature and lightly beaten
- 1 tablespoon milk
- 1 teaspoon Worcestershire sauce
Glaze:
- 1/4 cup ketchup
- 3 teaspoons light brown sugar
- 1 teaspoon Worcestershire sauce
Potatoes:
- 1 pound Yukon gold potatoes cut into 1-inch pieces
- 2 tablespoons olive oil
- Salt and pepper
- Fresh minced parsley for garnish
Instructions
- Preheat the oven to 375°F. Line a large rimmed sheet pan with foil and spray with nonstick cooking spray.
- In a large bowl, mix the ground beef, bread crumbs, minced onion, and Italian seasoning until combined. Add the egg, milk, and Worcestershire sauce and mix with your hands just until evenly incorporated. Do not overmix.
- Form the mixture into a log about 4 inches thick in the center of the prepared pan, leaving room around all sides.
- Whisk the ketchup, brown sugar, and Worcestershire sauce together in a small bowl and spread over the top and sides of the meatloaf.
- Bake for 10 minutes.
- Meanwhile, toss the potatoes in a large bowl with the olive oil and a generous amount of salt and pepper.
- Remove the pan from the oven and spread the potatoes in a single layer around the meatloaf, close but not touching it.
- Return to the oven and bake uncovered for 40 more minutes, until the potatoes are golden and fork tender and the meatloaf registers 160°F in the center.
- Let rest for 10 minutes before slicing. Garnish the potatoes with fresh parsley.
Notes
- Don’t overmix: Use your hands and stop as soon as the mixture is evenly combined. Overworking makes meatloaf dense and dry.
- Bake uncovered: Covering traps steam and costs you the caramelized edges that make the sheet pan worth using.
- Ground beef must reach 160°F: Don’t judge doneness by color. Use an instant read thermometer in the thickest part of the loaf.
- Potato size matters: Cut them to 1 inch so they finish when the meatloaf does. Larger pieces will still be firm.
- Lean beef works best: A flat pan has nowhere for rendered fat to drain, so 90/10 keeps the potatoes from sitting in grease.
- Bread crumb swaps: Plain bread crumbs, panko, or crushed crackers all work. With plain, add a pinch of salt and extra Italian seasoning.
- The glaze is optional: Serve it on the side if your family is split on it.
Italian seasoning is assertive: Start with 2 teaspoons if you’d rather it be subtle. - Scaling up: Increase by 50% to serve 6 on one large pan. For more, use two pans and separate the meatloaf from the potatoes.
- Smaller loaves: Shape into 2 or 3 smaller loaves to cut about 15 minutes off the bake time.
- Add vegetables: Carrots go on with the potatoes in large chunks. Add broccoli during the last 20 minutes.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days.
- Reheat the potatoes in a hot oven or air fryer to re-crisp them. Meatloaf slices freeze for up to 3 months.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Can I add fresh carrots at the same time to the sheet pan?
Yes you could add carrots. I would chop them into large chunks so they dno’t overcook.
Making this as I’m typing! Looks and smells delicious! Will add to review when I’m done!
I have been making a similar version of this recipe for decades now and I always either double or triple the recipe as my family has big appetites and we like to have the leftovers for cold meat loaf sandwiches or if it is plain you can cut it up and put in marinara sauce as a quick substitute for meatballs with spaghetti. The only thing different that I do is I like to use either 80/20 or 85/15 ground beef. I know that it’s greasier but I think it has more taste. Instead of one big meatloaf, I make either 2 or 3 smaller ones. I use the same ingredients as your recipe and I’ve always used the freeze dried chopped onions, I like them better than fresh onions in this recipe. I add some garlic powder and 1 small packet of Goya Sazon (with annatto) for each lb of ground beef used. (just perks up the flavor a bit). For the potatoes: I sprinkle on a lot of sweet hungarian paprika, onion powder, salt and pepper. I don’t use any olive/canola oil because the fat from the meat fries the potatoes and really gives them a lot of flavor. When the meat loaves and potatoes are done I do drain them very well on paper towels so they are not dripping with the grease from the meat. As far as the sauce on top, sometimes I put it on and other times I just put ketchup/bbq sauce on the side for anyone who wants it. I myself prefer it plain without the sauce on the top. I have been making it like this for well over 40 years and my mom made it this way when I was growing up as well.
Just made this to the exact measurements of the recipe. For me, the meatloaf has too much Itailian seasoning. If you do not like the taste of oregano, cut back on the Italian Seasoning, I would maybe up the onions or use fresh onions next time. But the potatoes were delicious!
Thanks for the feedback Tina. Glad you enjoyed it!
Can this be made with ground turkey?
Sure! That would be delicious and a healthier swap.
Absolutely delicious and the cleanup was so easy!
Definitely will make again
Nice! Thanks for stopping by Kim.
Super easy recipe to follow. Tasted awesome. Next time will double the recipe so we have leftovers. Everyone gobbled it up!
Nice! Thanks for stopping by Joan.
Well, the potatoes were perfect but I didn’t care for the sweet glaze on the meatloaf.
I added cheese to the meat because the hubby likes meatloaf that way . It was good except for the preference with the glaze. I will make it again.
Unfortunately the cheese probably didn’t go well with the glaze, and may have altered the final outcome. Sounds like you enjoyed it regardless, thanks for your feedback!