Description
This Sheet Pan Meatloaf Dinner is a simple, comforting meal where lean ground beef meatloaf portions bake alongside seasoned asparagus and russet potatoes on a single sheet pan. Coated with a savory ketchup glaze and brown sugar topping, the meatloaf stays moist while the vegetables roast to tender perfection. Ready in under an hour, this all-in-one dinner delivers flavorful satisfaction with minimal cleanup.
Ingredients
Scale
Meatloaf
- 1 pound lean ground beef
- 3/4 cup dried bread crumbs
- 1 large egg, beaten
- 1/2 cup ketchup
- 1/3 cup 2% milk
- 1/2 teaspoon Lawry’s seasoned salt (or regular table salt)
- 1/4 teaspoon black pepper
- 1 teaspoon ground sage
- 2 tablespoons light brown sugar
- 1/2 cup ketchup (for topping)
Vegetables
- 1/2 pound asparagus, trimmed
- 1 1/2 pounds russet potatoes, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 2 teaspoons dried rosemary
- 2 teaspoons minced garlic
- Salt and pepper, to season vegetables
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (204°C). Spray a large sheet pan with non-stick cooking spray to prevent sticking. Set aside until ready to assemble.
- Mix meatloaf ingredients: In a large mixing bowl, combine the lean ground beef, dried bread crumbs, and beaten egg. Add 1/2 cup ketchup, milk, seasoned salt, black pepper, and ground sage. Mix gently but thoroughly until all ingredients are evenly incorporated without overworking the meat.
- Shape and arrange meatloaf portions: Divide the meat mixture into six equal portions. Form each portion into a ball or disk shape, then place them evenly spaced on the prepared sheet pan. Spread the remaining 1/2 cup ketchup evenly over the tops of each meatloaf portion and sprinkle with the brown sugar.
- Prepare and season vegetables: Arrange the cut potatoes and trimmed asparagus in a single layer around the meatloaf portions on the sheet pan. Drizzle the vegetables with vegetable oil and season them evenly with dried rosemary, minced garlic, salt, and pepper.
- Bake the dinner: Place the sheet pan in the preheated oven and bake uncovered for 35 to 40 minutes. Bake until the meatloaf portions are cooked through (internal temperature of 160°F recommended) and the potatoes are fork-tender.
- Rest and serve: Remove the sheet pan from the oven and allow the meatloaf and vegetables to rest for 5 minutes before serving. This helps the juices redistribute for better flavor and texture. Enjoy your hearty sheet pan dinner!
Notes
- Ground beef labeled ‘lean’ helps reduce excess fat but keeps the meatloaf juicy.
- Adjust seasoning to taste; you can swap ground sage for Italian seasoning if preferred.
- Use a meat thermometer to ensure the meatloaf is fully cooked to a safe internal temperature of 160°F (71°C).
- Russet potatoes work well due to their starchy texture, but Yukon Gold potatoes are a great substitution for a creamier texture.
- Variations include adding chopped onions or bell peppers to the meatloaf mix for extra flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
