Description
This comforting Sheet Pan Meatloaf Dinner combines juicy lean ground beef meatloaf with roasted potatoes and asparagus all cooked together on one pan for an easy, hands-off weeknight meal. The meatloaf is seasoned with sage and topped with ketchup and brown sugar for a classic sweet and savory glaze. Tender potatoes and flavorful asparagus roasted alongside absorb all the delicious flavors, making clean-up a breeze. Ready in under an hour, it’s perfect for a cozy family dinner.
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
- 1/4 teaspoon black pepper
- 1 teaspoon ground sage
- 2 Tablespoons light brown sugar
- Additional 1/2 cup ketchup (for topping meatloaf)
Vegetables
- 1/2 pound asparagus, trimmed
- 1½ pounds russet potatoes, cut into 1-inch pieces
- 1 Tablespoon vegetable oil
- 2 teaspoons dried rosemary
- 2 teaspoons minced garlic
- Salt and pepper, to taste (for seasoning vegetables)
Instructions
- Preheat and prepare pan: Preheat your oven to 400°F (200°C). Spray a large baking sheet with non-stick spray to prevent sticking and set aside.
- Make meatloaf mixture: In a large bowl, combine the ground beef, bread crumbs, and beaten egg. Add 1/2 cup ketchup, milk, seasoned salt, black pepper, and ground sage. Mix everything gently until just combined, being careful not to overwork the meat.
- Shape meatloaf and arrange on pan: Divide the meat mixture into 6 equal portions. Shape each portion into a ball or disk and place them evenly spaced apart on the prepared baking sheet. Spread the remaining 1/2 cup ketchup evenly on top of each meatloaf portion, then sprinkle each with brown sugar for a sweet glaze.
- Prepare vegetables: Spread the cut potatoes and trimmed asparagus in a single layer around the meatloaf on the sheet pan. Drizzle the vegetables with vegetable oil, and season with dried rosemary, minced garlic, salt, and pepper. Toss gently to coat evenly.
- Bake: Place the sheet pan in the preheated oven and bake uncovered for 35 to 40 minutes, or until the meatloaf is cooked through and the potatoes are fork-tender.
- Rest and serve: Remove from oven and let rest for 5 minutes before serving. This allows the juices to redistribute and makes the meatloaf easier to cut. Enjoy your hearty sheet pan meatloaf dinner!
Notes
- Use lean ground beef (90% lean or higher) to reduce excess fat.
- If desired, substitute russet potatoes with Yukon gold or red potatoes for a different texture.
- Adjust seasoning to taste, especially when using table salt instead of seasoned salt.
- For a lower calorie option, substitute ground turkey or chicken for beef.
- You can prepare the meatloaf mixture and chop vegetables ahead of time for quicker assembly.
- Ensure even spacing on the pan so meatloaf cooks thoroughly and vegetables roast evenly.
- Allow the meatloaf to rest after baking for optimal juiciness.
