One-Pan Wonder: Sheet Pan Meatloaf with Roasted Veggies

Sheet pan meals have revolutionized weeknight dinners, offering convenience without sacrificing flavor. The Sheet Pan Meatloaf with Roasted Vegetables is a prime example of this culinary innovation. This dish combines the hearty comfort of meatloaf with the vibrant flavors of roasted vegetables, all cooked on a single sheet pan for minimal cleanup.​


🥩 Ingredients

For the Meatloaf:

For the Vegetables:

  • 3 bell peppers (red, yellow, or orange), cut into large pieces
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • Salt and pepper to taste​

For Garnish:

  • Fresh herbs such as basil and parsley​

🔪 Preparation

  1. Preheat Oven: Set your oven to 180°C (350°F) to prepare for baking.​
  2. Prepare the Meatloaf Mixture: In a large bowl, combine the ground beef, finely diced onion, crushed garlic, egg, breadcrumbs, mustard, sweet paprika, salt, pepper, and dried thyme. Mix thoroughly until all ingredients are well incorporated.​
  3. Shape the Meatloaf: Transfer the meat mixture onto a sheet pan lined with parchment paper. Shape it into a loaf form, ensuring even thickness for uniform cooking.​
  4. Prepare the Vegetables: In a separate bowl, toss the cut bell peppers with olive oil, dried oregano, salt, and pepper until evenly coated. Arrange the seasoned peppers around the meatloaf on the same sheet pan.​
  5. Bake: Place the sheet pan in the preheated oven and bake for approximately 45-50 minutes, or until the meatloaf reaches an internal temperature of 70°C (160°F) and is cooked through. The vegetables should be tender and slightly caramelized.​
  6. Garnish and Serve: Once cooked, remove the sheet pan from the oven. Let the meatloaf rest for 5 minutes before slicing. Garnish with freshly chopped basil and parsley for added freshness and flavor.​

🍽️ Serving Suggestions

This Sheet Pan Meatloaf pairs wonderfully with a variety of sides. Consider serving it with mashed potatoes, a crisp green salad, or roasted Brussels sprouts to complete the meal. The versatility of this dish makes it suitable for both casual family dinners and more formal gatherings.​


💡 Tips for Success

  • Meat Blend: For a juicier meatloaf, consider using a combination of ground beef and pork. The pork adds fat, enhancing flavor and moisture.​
  • Breadcrumbs: If you prefer a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.​
  • Vegetable Variations: Feel free to experiment with other vegetables such as zucchini, carrots, or sweet potatoes. Adjust cooking times accordingly to ensure all vegetables are tender.​
  • Leftovers: Leftover meatloaf can be stored in the refrigerator for up to 3 days. It’s perfect for sandwiches or can be reheated for a quick meal.​

This Sheet Pan Meatloaf with Roasted Vegetables is a testament to the beauty of simple, home-cooked meals. It brings together the comforting flavors of traditional meatloaf with the ease of a one-pan dinner, making it a go-to recipe for busy weeknights or leisurely weekends.

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