Sheet Pan Glazed Meatloaf Recipe

A Classic Dish Made Easier

Meatloaf is one of those meals that carries a strong sense of tradition. It has a place in the weeknight dinner rotation because it’s hearty, comforting, and stretches simple ingredients into something satisfying. The version here is a sheet pan glazed meatloaf recipe that delivers the same familiar taste while making the whole process more efficient. By cooking the meatloaf on a sheet pan with potatoes and green beans, you not only save time but also cut down on dishes. Everything finishes together in about an hour, giving you a balanced dinner that tastes as though it took twice the effort.

This recipe leans on lean ground beef, and there’s a reason for that. Meatloaf made with fatty beef can shrink as it cooks, leaving behind pools of grease and cracks in the loaf. A leaner grind holds its shape better and provides a cleaner finished dish. But the key to success isn’t just the ingredients—it’s also the way the mixture is handled, the way the loaf is shaped, and how the glaze is applied.

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The Mixture and Why It Matters

The texture of meatloaf depends on how the mixture is brought together. If you overmix the beef, it becomes dense, almost rubbery. The goal is to keep the mixture tender by working it just until the ingredients are combined. Some cooks prefer to use a fork, but the most reliable way is to use your hands, gently folding the ingredients together until the breadcrumbs, milk, eggs, and seasonings disappear into the meat. Milk helps keep the mixture moist, and breadcrumbs provide structure, keeping the loaf from falling apart once sliced.

For flavor, onion is essential. Onion powder is easy to use, but fresh minced onion, when finely chopped, adds both flavor and moisture that carries through the entire loaf. The rest of the seasoning is straightforward—salt, pepper, garlic powder, and a little dried parsley. These work together to round out the beef without overshadowing it. The mixture gets shaped by hand into a loaf and placed directly on the sheet pan, leaving space for the vegetables around it.

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The Glaze That Makes It Shine

Every good meatloaf has a glaze, and this one keeps to the classic combination: ketchup, brown sugar, and Worcestershire sauce. When baked, the glaze turns glossy and caramelized, adding a tangy-sweet layer that balances the richness of the beef. Some people like to glaze their loaf only at the end, but applying it before the meatloaf goes into the oven allows the sauce to cook into the meat, deepening its flavor. If you prefer a thicker finish, you can add a second coat halfway through baking.

This glaze is versatile, too. Swap the ketchup for barbecue sauce and you get a smoky variation. Add a splash of apple cider vinegar for sharper tang, or stir in a spoonful of Dijon mustard for bite. Sweeteners like maple syrup or honey can be substituted for brown sugar if you want a different kind of richness.

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The Potatoes and Green Beans

While the meatloaf bakes, potatoes and green beans roast on the same sheet pan. The potatoes are cut into bite-sized cubes, tossed in oil, seasoned with salt, pepper, and a touch of paprika, then spread in an even layer around the meatloaf. The beans go on in the last 15–20 minutes of cooking so they stay tender-crisp rather than overcooked. The vegetables soak up some of the flavor from the meatloaf as they roast, making them a natural side without any extra pans required.

This sheet pan setup is flexible. You can substitute carrots, Brussels sprouts, or cauliflower depending on what you have in the fridge. If you want a starch other than potatoes, sweet potatoes roast just as well. The key is to cut the vegetables into even pieces so they cook at the same rate as the meatloaf.

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The Recipe

Equipment

• 1 large rimmed sheet pan
• Parchment paper or foil (optional, for easier cleanup)
• Large mixing bowl
• Measuring cups and spoons
• Sharp knife and cutting board

Prep and Cook Time

• Prep time: 20 minutes
• Cook time: 40–45 minutes
• Total time: About 1 hour
• Servings: 6

Ingredients

Ingredient	US Measurement	Metric Measurement
Lean ground beef	2 pounds	900 g
Egg	2 large	2 large
Whole milk	½ cup	120 ml
Breadcrumbs	1 cup	100 g
Onion (finely minced)	1 small (about ½ cup)	75 g
Garlic powder	1 teaspoon	3 g
Onion powder	1 teaspoon	3 g
Dried parsley	1 teaspoon	1 g
Salt	1½ teaspoons	9 g
Black pepper	1 teaspoon	3 g
Ketchup (for glaze)	½ cup	120 g
Brown sugar	3 tablespoons	40 g
Worcestershire sauce	2 teaspoons	10 ml
Baby potatoes	1½ pounds	700 g
Fresh green beans	¾ pound	340 g
Olive oil	3 tablespoons	45 ml
Paprika	1 teaspoon	3 g

Instructions

1. Preheat the oven to 400°F (200°C). Line a sheet pan with foil or parchment paper if desired.
2. In a large bowl, combine ground beef, eggs, milk, breadcrumbs, minced onion, garlic powder, onion powder, parsley, salt, and pepper. Mix gently with your hands until just combined.
3. Shape the mixture into a loaf about 9 x 5 inches and place it in the center of the sheet pan.
4. In a small bowl, whisk together ketchup, brown sugar, and Worcestershire sauce. Spread half the glaze evenly over the meatloaf, reserving the rest for later.
5. Toss the potatoes with 2 tablespoons of olive oil, paprika, salt, and pepper. Spread them in a single layer around the meatloaf.
6. Bake for 25 minutes. Remove from the oven, brush the meatloaf with the remaining glaze, and scatter the green beans (tossed with the remaining tablespoon of olive oil and a pinch of salt) around the pan.
7. Return to the oven and bake for another 15–20 minutes, until the meatloaf reaches an internal temperature of 160°F (70°C).
8. Rest the meatloaf for 5–10 minutes before slicing. Serve with the roasted potatoes and green beans.

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Nutrition Information (per serving, based on 6 servings)

• Calories: ~420
• Protein: 30 g
• Fat: 17 g
• Carbohydrates: 32 g
• Fiber: 4 g
• Sugars: 9 g
• Sodium: 670 mg

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Variations and Leftovers

The recipe is easy to adapt. Ground turkey or chicken can be used instead of beef for a lighter version. If you want to double the recipe, use two sheet pans and rotate them halfway through cooking. Leftover meatloaf keeps well in the refrigerator for up to four days, and it reheats nicely in the oven at 325°F (165°C). For freezing, wrap individual slices in foil and place them in a freezer bag. They can be reheated straight from frozen in the microwave or thawed overnight and warmed in the oven.

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Why This Recipe Works for Home Cooks

This sheet pan version respects the spirit of classic meatloaf while making the process more practical. By combining the loaf and vegetables in one pan, you cut down on work without losing any of the comfort-food character. The glaze, potatoes, and green beans create a full meal with minimal fuss. And because the recipe is so flexible, it’s easy to adjust to whatever’s in your kitchen.