Sheet Pan Meatloaf and Potatoes

Sheet Pan Meatloaf and Potatoes is a juicy, old fashioned meatloaf baked on a sheet pan, surrounded by tender, flavorful potatoes. The meatloaf is topped with a sweet and savory sauce for a one pan meal your family will love!

meatloaf and roasted potatoes on a plate with a fork

Meatloaf and mashed potatoes is a classic comfort food dinner, but it can get kind of messy with lot of bowls, pots and pans. I’ve made it even easier to make your family’s favorite meal with this simple sheet pan meatloaf recipe. Serve with a classic Wedge Salad or Caesar Salad for a complete meal.

Table of Contents
  1. Why We Love Sheet Pan Meatloaf
  2. Ingredients
  3. How To Make Sheet Pan Meatloaf and Potatoes
  4. Serving Suggestions
  5. Doubling the Recipe
  6. Storing and Reheating Leftovers
  7. More Sheet Pan Dinners To Try
  8. Sheet Pan Meatloaf and Potatoes Recipe

Why We Love Sheet Pan Meatloaf

Less clean up – Everything cooks on the same pan for less mess.

Sheet pan is better than a loaf pan – Sheet pan meatloaf isn’t stuffed into a pan, where it steams as it cooks. On a sheet pan, it cooks a little quicker, and also has a chance to cook more evenly and caramelize around the edges.

Kid friendly meal – This is a family favorite comfort food dinner for the whole family.

Ingredients

  • Ground Beef – Use a lean ground beef; I prefer 90/10 for this recipe because it’s less greasy. For extra flavor, do a half and half mixture of ground beef and ground pork. Of, for a lighter meatloaf, use ground turkey instead.
  • Italian Seasoned Breadcrumbs – You can also use plain and season yourself, or use Panko or even crushed crackers. You could even add some Parmesan cheese if you like.
  • Dried Minced Onion Flakes – The kind you buy in a jar, found in the spice aisle.
  • Italian Seasoning Blend – For flavor. You can omit or use your own favorite meatloaf seasoning if you prefer.
  • Egg and Milk – for moisture and to bind the meatloaf together.
  • Sauce – Worcestershire sauce, ketchup, brown sugar
  • Yukon Gold Potatoes – or red potatoes.
ingredients for sheet pan meatloaf and potatoes

How To Make Sheet Pan Meatloaf and Potatoes

Be sure to check the recipe card below for full ingredients & instructions.

  • Prep. Preheat the oven to 375°F, line a large, rimmed sheet pan with foil and spray it with nonstick cooking spray.
  • Mix the meatloaf. Gently combine ground beef with the other ingredients together in a large mixing bowl. I highly recommend using your hands to avoid overmixing.
  • Form the meatloaf. In the center of the sheet pan, form the meat mixture into a log shape about 4-inches thick.
  • Make the sauce. Whisk sauce ingredients together and spread on top of the meatloaf.
  • Bake. Arrange the potatoes on the pan around the meatloaf (but not touching it) and place sheet pan in the oven for about 45-50 minutes, or until the meatloaf is fully cooked and registers 160°F on a meat thermometer. The potatoes get golden brown and nice and tender.
  • Rest. Let sit for 10 minutes so the juices can redistribute, then slice and serve.
mixing meat and breadcrumbs and other meatloaf ingredients in a bowl
meatloaf mixture in a bowl
meatloaf formed on to a baking sheet
meatloaf with sauce, surrounded by potatoes on a sheet pan

Serving Suggestions

You’ve got a great meat and potatoes meal, so now you just need to add some veggies. I like to keep it simple with a copycat Olive Garden Salad or some doctored up Frozen Vegetables.

If you have an air fryer, you could make some Air Fryer Green Beans or Air Fryer Carrots. On the stovetop, whip up some Sauteed Asparagus or Sauteed Mushrooms.

For an even simpler side, toss some broccoli with the potatoes and add to the pan.

Doubling the Recipe

As written, this recipe makes enough for 4 people. You can increase the recipe by 50% to feed 6 people and still fit on one large sheet pan. For a larger crowd, use two sheet pans, separating the meatloaf and potatoes onto their own pans.

Storing and Reheating Leftovers

Storage – Store leftover meatloaf and potatoes in an airtight container in the fridge, for up to 3-4 days.

Reheating – Reheat in the microwave for 60-90 seconds. Or enjoy cold leftover meatloaf on a sandwich.

sliced meatloaf and potatoes on a large platter

More Sheet Pan Dinners To Try

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Sheet Pan Meatloaf and Potatoes

Sheet Pan Meatloaf and Potatoes is old fashioned comfort food cooked together on one pan, for an easy, no fuss dinner everyone will love.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 465kcal

Ingredients
  

  • 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 (usually slicing them in half is good)
  • 2 tablespoons Olive oil
  • Salt and pepper
  • Fresh minced parsley for garnish

Instructions
 

  • Preheat the oven to 375 degrees. Line a large, rimmed sheet pan with foil. Spray with nonstick cooking spray.
  • In a large bowl, mix together the ground beef, seasoned bread crumbs, onion and Italian seasoning until well combined.
  • Add the egg, Worcestershire sauce and milk and mix until fully incorporated.
  • Line a large sheet pan with aluminum foil and form the beef mixture into a log shape about 4-5 (3-4) inches thick in the center of the baking sheet.
  • Whisk together the ketchup, brown sugar and Worcestershire sauce in a small bowl, and spread over the top of the meatloaf.
  • Bake for 10 minutes.
  • Meanwhile, toss the potatoes in a large bowl with olive oil, and a generous salt and pepper.
  • Spread the potatoes out on the sheet pan, surrounding the meatloaf (but not touching).
  • Bake until the potatoes are tender and the meatloaf is cooked to 165 degrees. Let rest for 5 minutes before serving.

Notes

As written, this recipe makes enough for 4 people. You can increase the recipe by 50% to feed 6 people and still fit on one large sheet pan. For a larger crowd, use two sheet pans and separate the meatloaf and potatoes onto their own pans.
Storage – Store leftover meatloaf and potatoes in an airtight container in the fridge, for up to 3-4 days.
Reheating – Reheat in the microwave for 60-90 seconds. Or enjoy cold leftover meatloaf on a sandwich.

Nutrition

Calories: 465kcalCarbohydrates: 41gProtein: 29gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 115mgSodium: 476mgPotassium: 1023mgFiber: 4gSugar: 9gVitamin A: 198IUVitamin C: 26mgCalcium: 100mgIron: 5mg
Keyword sheet pan meatloaf

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. 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.

    1. 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!