This Sheet Pan Meatloaf is a total game changer for weeknight dinners! All the classic comfort food flavor of a traditional meatloaf — but made on a sheet pan so it cooks faster, you get more of that delicious glaze on top, and cleanup is a breeze. This one is a huge family favorite!
A Deliciously Easy Meatloaf Recipe
If you are someone who loves a classic meatloaf but just doesn’t have time to wait an hour and a half for it to cook, then this Sheet Pan Meatloaf is about to become your new best friend. I make this at least a couple of times a month because it is so simple to pull together and leftovers are absolutely fantastic for lunch the next day. Serve it up with some Mashed Potatoes and Green Beans and you have a wholesome, hearty meal the whole family will love!
The beauty of making meatloaf on a sheet pan is that you form it into a flatter, wider loaf so it cooks in about half the time. And because it’s spread out, every single slice gets that sticky, caramelized ketchup glaze on top. It’s the best part! This is one of those budget-friendly, family-friendly recipes that uses simple ingredients and comes together really quickly.
Frequently Asked Questions
Can I use a different ground meat?
Absolutely! Ground turkey or ground pork works great here. For extra flavor, try using a blend — like half ground beef and half ground Italian sausage. That’s a really delicious combination! Just keep in mind that leaner meats like ground turkey can dry out a little faster, so keep a close eye on it toward the end of cook time.
How do I know when the meatloaf is done?
The safest way is to use a meat thermometer. You want the internal temperature to reach 160°F. Because we are forming a flatter loaf on a sheet pan, it will cook much faster than a traditional loaf pan meatloaf — so start checking around the 35-minute mark.
Can I make this ahead of time?
Yes! You can mix everything together and form the loaf on the sheet pan, then cover it tightly and put it in the refrigerator overnight. When you are ready to cook, just pull it out, add the glaze, and pop it in the oven. You may need to add a few extra minutes to the baking time since you are starting from a cold state.
Can this be frozen?
Yes! This freezes really well. You can freeze it either before or after baking. If freezing before baking, wrap it tightly on the sheet pan and freeze. When ready to cook, let it thaw in the refrigerator overnight and bake per the directions. If freezing leftovers, wrap individual slices and store for up to 3 months.
How do I store leftover Sheet Pan Meatloaf?
Allow it to cool fully, then put it in a covered container and into the refrigerator where it will keep for up to 3 days. It reheats really well in the microwave or in the oven at a low temperature.
What can I serve with Sheet Pan Meatloaf?
My absolute favorite side dishes with this are creamy mashed potatoes and some kind of vegetable — like roasted broccoli, steamed green beans, or glazed carrots. You could also serve it with egg noodles or rice if you prefer. And honestly, a little Garlic Bread on the side never hurt anyone!
Can I add vegetables into the meatloaf mixture?
Yes, of course! Finely diced bell peppers, shredded zucchini, or even grated carrots are all great additions. They add extra nutrients and keep the meatloaf nice and moist. Just make sure whatever you add is finely chopped or shredded so it incorporates well into the mixture.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- ground beef — I recommend using 80/20 ground beef. That little bit of fat is where you get a lot of the flavor and it keeps the meatloaf from drying out. You can use a leaner blend if you prefer, just know it may be a little less juicy.
- breadcrumbs — plain or Italian seasoned both work great here. The breadcrumbs help bind everything together and keep the texture nice and tender.
- egg — this is your binder. Don’t skip it!
- milk — this is the secret to a really moist, tender meatloaf. It keeps everything from getting too dense and dry.
- onion — finely diced so it softens and incorporates into the meat mixture perfectly. If you don’t love chunks of onion, you can use onion powder instead.
- garlic — freshly minced or jarred garlic both work. Use whichever is easiest for you.
- Worcestershire sauce — this adds a really deep, savory flavor that takes this meatloaf to the next level. Don’t skip it!
- ketchup — goes right into the meat mixture and also forms the base of that delicious glaze on top.
- brown sugar — just a little bit mixed into the glaze gives it that gorgeous, caramelized, sticky finish.
- mustard — yellow or Dijon both work. It adds a nice little tang to the glaze that balances out the sweetness.
- salt, pepper, and Italian seasoning — keep it simple! These seasonings are all you need.
How to Make Sheet Pan Meatloaf
Preheat oven to 375°F. Line a rimmed sheet pan with aluminum foil and spray with nonstick cooking spray. This makes cleanup so much easier — trust me on this one.
In a large bowl, combine the ground beef, breadcrumbs, egg, milk, diced onion, garlic, Worcestershire sauce, ketchup, salt, pepper, and Italian seasoning. Mix just until everything is combined. Be careful not to overmix — overmixing is what makes meatloaf tough and dense! I like to use my hands for this part.
Turn the meat mixture out onto the prepared sheet pan. Shape it into a flat, rectangular loaf — about 10 inches long, 5 inches wide, and roughly 1 to 1.5 inches thick. The key here is keeping it even in thickness so it cooks uniformly all the way through.
In a small bowl, whisk together the ketchup, brown sugar, and mustard for the glaze. Spread about half of it over the top of the meatloaf. Reserve the rest for later.
Bake for 20 minutes, then pull it out and spread the remaining glaze over the top. Put it back in the oven and bake for another 15-20 minutes, until the internal temperature reaches 160°F. That glaze is going to get sticky and caramelized and absolutely gorgeous.
Let the meatloaf rest for about 5 minutes before slicing. This helps all those juices redistribute so every single slice is nice and moist!
Pro Tips
- Don’t overmix. I cannot stress this enough! Mix the meat mixture just until everything is combined. Overmixing makes the meatloaf dense and tough and that is the last thing we want.
- Keep the thickness even. When shaping your loaf, make sure it is even in thickness from one end to the other. If one end is thicker, it will take longer to cook through and the thinner end will start to dry out.
- Use a meat thermometer. It takes all the guesswork out of it. You want 160°F right in the center. It’s the most reliable way to know your meatloaf is perfectly cooked.
- Let it rest. Give it at least 5 minutes before you slice into it. This is true of just about any meat you cook. It makes a real difference in how juicy and tender it is.
- Line your pan well. Foil plus nonstick spray on a rimmed sheet pan makes this a nearly zero-cleanup situation. And that makes a busy weeknight so much more manageable!
Storage
Allow leftover Sheet Pan Meatloaf to cool completely, then transfer to a covered airtight container and store in the refrigerator for up to 3 days. Individual slices reheat really well in the microwave in about 60-90 seconds, or you can wrap them in foil and warm them in a 300°F oven for about 10 minutes. Leftovers are honestly fantastic for meatloaf sandwiches the next day — just saying!
To freeze, wrap individual slices tightly in plastic wrap and then in aluminum foil, or place in a freezer-safe zip-top bag. Frozen meatloaf will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Sheet Pan Meatloaf
Ingredients
Method
- Preheat oven to 375°F. Line a large rimmed sheet pan with aluminum foil and spray generously with nonstick cooking spray.
- In a large bowl, combine the ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, Worcestershire sauce, 3 tablespoons ketchup, Italian seasoning, salt, and black pepper. Mix with your hands just until everything is combined — do not overmix.
- Transfer the meat mixture onto the prepared sheet pan. Shape into a flat, even rectangular loaf approximately 10 inches long, 5 inches wide, and 1 to 1½ inches thick.
- In a small bowl, whisk together ⅓ cup ketchup, 2 tablespoons brown sugar, and 1 teaspoon mustard until smooth.
- Spread half of the glaze evenly over the top of the meatloaf. Bake for 20 minutes.
- Remove from oven and spread the remaining glaze over the top. Return to oven and bake for an additional 15-20 minutes, until the internal temperature reaches 160°F on a meat thermometer.
- Remove from oven and allow to rest for 5 minutes before slicing. Serve with mashed potatoes and your favorite vegetable side dish.
Wondering if you need to add any milk with the breadcrumbs? Thanks for the recipe.