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 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.
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.
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.
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.
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.
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.
1poundYukon Gold potatoescut into 1-inch pieces (usually slicing them in half is good)
Salt and pepper
Fresh minced parsleyfor garnish
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.
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.
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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.