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Sheet Pan Meatloaf and Potatoes Recipe

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4 from 60 reviews

This Sheet Pan Meatloaf and Potatoes recipe combines a juicy, flavorful meatloaf with perfectly roasted Yukon Gold potatoes. Cooked together on one pan for convenience, it’s an easy, comforting meal perfect for weeknights. The meatloaf is topped with a tangy ketchup glaze balanced by brown sugar, while the potatoes get crispy edges from olive oil and seasoning.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

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
  • ¼ 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, to taste

Garnish

  • Fresh minced parsley

Instructions

  1. Preheat and prepare pan: Preheat the oven to 375°F (190°C). Line a large, rimmed sheet pan with aluminum foil and spray it lightly with nonstick cooking spray to prevent sticking.
  2. Mix meatloaf ingredients: In a large bowl, combine the ground beef, Italian seasoned bread crumbs, dried minced onion, and Italian seasoning blend. Mix well until all ingredients are evenly incorporated.
  3. Add wet ingredients: Add the beaten egg, Worcestershire sauce, and milk to the meat mixture. Mix thoroughly until fully combined to ensure a cohesive meatloaf.
  4. Form meatloaf: Transfer the beef mixture onto the prepared sheet pan. Shape it into a log approximately 3 to 4 inches thick, placing it in the center of the pan.
  5. Prepare topping glaze: In a small bowl, whisk together the ketchup, light brown sugar, and Worcestershire sauce. Spread this mixture evenly over the top of the formed meatloaf to create a flavorful glaze.
  6. Bake meatloaf initially: Place the sheet pan in the preheated oven and bake the meatloaf for 10 minutes to start cooking and set the glaze.
  7. Prepare potatoes: While the meatloaf bakes, toss the cut Yukon Gold potatoes in a large bowl with olive oil, and season generously with salt and pepper to taste.
  8. Add potatoes to pan: Remove the pan from the oven temporarily and spread the seasoned potatoes around the meatloaf on the sheet pan, ensuring they do not touch the meatloaf.
  9. Finish baking: Return the sheet pan to the oven and continue baking until the potatoes are tender and the internal temperature of the meatloaf reaches 160°F (71°C). This usually takes about 40 to 50 minutes.
  10. Rest and garnish: After removing from the oven, let the meatloaf rest for 5 minutes to retain juices. Sprinkle with fresh minced parsley before serving for a fresh flavor and appealing presentation.

Notes

  • Use a meat thermometer to ensure the meatloaf reaches an internal temperature of 160°F for safe consumption.
  • Yukon Gold potatoes are ideal for roasting as they become tender yet maintain shape.
  • Feel free to substitute ground beef with ground turkey or chicken for a leaner option.
  • Leftover meatloaf slices can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Adjust salt and pepper according to your taste preferences, especially if using pre-seasoned bread crumbs.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/sheet-pan-meatloaf-and-potatoes-recipe/