Description
This Sheet Pan Meatloaf Dinner is a comforting, all-in-one meal combining savory meatloaf portions with roasted potatoes and asparagus. Ready in under an hour, it features ground beef mixed with flavorful seasonings, baked alongside seasoned vegetables for an easy, hearty dinner perfect for busy weeknights.
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 1/2 pounds russet potatoes, cut into 1-inch pieces
- 1/2 pound asparagus, trimmed
- 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 (200°C). Lightly spray a large baking sheet with non-stick cooking spray to prevent sticking and set it aside.
- Mix Meatloaf Ingredients: In a large bowl, combine the lean ground beef, dried bread crumbs, and beaten egg. Add 1/2 cup ketchup, 1/3 cup milk, seasoned salt, black pepper, and ground sage. Gently mix until just combined, being careful not to overwork the meat.
- Shape Meatloaf Portions: Divide the meatloaf mixture into 6 equal portions. Shape each into a ball or disk and arrange them evenly spaced on the prepared baking sheet. Spread the remaining 1/2 cup ketchup over the top of each meatloaf portion, then sprinkle equal amounts of brown sugar over the ketchup for a sweet glaze.
- Prepare Vegetables: Spread the cut potatoes and trimmed asparagus in a single layer around the meatloaf portions on the sheet pan. Drizzle the vegetables with vegetable oil, then season 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, or until the meatloaf is cooked through and the potatoes are fork-tender.
- Rest and Serve: Remove the sheet pan from the oven and let the meatloaf and vegetables rest for about 5 minutes before serving. Enjoy your hearty, delicious sheet pan meatloaf dinner!
Notes
- You can use regular table salt if you don’t have Lawry’s seasoned salt.
- Using 2% milk adds moisture to the meatloaf without making it too heavy.
- Make sure to cut potatoes into uniform pieces for even cooking.
- Feel free to substitute asparagus with another vegetable like green beans or broccoli based on your preference.
- Letting the meatloaf rest before serving helps retain juices and improve texture.
