Sheet Pan Meatloaf with Roasted Root Vegetables
A free-form meatloaf bakes on the pan, with carrots, parsnips and potatoes arranged around it. Free-form loaves cook faster, about 50 minutes at 400°F.
6
servings20
minutes55
minutesA free-form meatloaf bakes on the pan, with carrots, parsnips and potatoes arranged around it. Free-form loaves cook faster, about 50 minutes at 400°F.
Ingredients
2 lb ground beef (85 percent lean)
1/2 cup panko breadcrumbs
1/3 cup milk
2 eggs
1 small yellow onion, finely grated
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/3 cup ketchup, plus 2 tablespoons for the glaze
1 1/2 lb carrots, parsnips and baby potatoes, cut into 1-inch pieces
3 tablespoons olive oil
Directions
- Heat the oven to 400°F and line a half sheet pan with foil.
- Peel the carrots and parsnips with a swivel peeler and cut them into similar pieces as the potatoes.
- Stir the panko and milk in a bowl and let it soak for 3 minutes.
- Add the beef, eggs, onion, garlic, Worcestershire, salt, pepper and 1/3 cup ketchup, and mix gently with your hands until just combined.
- Shape the meat into a loaf about 9 by 5 inches in the center of the pan.
- Toss the vegetables with the oil and a pinch of salt and bake the loaf alone for 20 minutes.
- Arrange the vegetables around the loaf, brush the top with 2 tablespoons ketchup and bake 30 to 35 minutes more.
- Pull the pan when the loaf reads 160°F, rest it for 10 minutes and slice.
Notes
- Do not overmix, which toughens the loaf. A lean mix gives a drier loaf, so stay with 85 percent. Pasture-raised ground beef works too. Leftover slices make sandwiches within 4 days.
Why a free-form meatloaf cooks faster
A loaf shaped on the pan has more surface, so it browns and cooks quickly. Panko soaked in milk keeps it tender. Grated onion melts in, so no one finds chunks.
Starting the loaf alone gives it a head start before the vegetables go on.
Swaps and a mistake
Ground turkey works, but add a little extra moisture. Do not use extra-lean beef. The loaf dries out. The common mistake is overmixing, which makes it dense.
Serving and storing
Serve with a green vegetable or a salad. Slice leftover meatloaf cold for sandwiches.
Store in a covered container and reheat slices in a skillet.
Shaping and glaze
Shape the loaf with wet hands so the meat does not stick. Make a slight dip along the top and brush on the ketchup glaze. Cut vegetables to a similar size. Let the loaf rest before slicing, so it holds together. Serve with extra ketchup or a simple gravy if you like. Leftover slices fry up nicely in a skillet for a quick hot sandwich.
Sheet Pan Meatloaf with Roasted Root Vegetables at a glance
- Prep time: 20 minutes
- Cooking time: 55 minutes
- Servings: 6 servings
- Ingredients: 12, led by ground beef (85 percent lean), panko breadcrumbs, milk, eggs
Tips for Sheet Pan Meatloaf with Roasted Root Vegetables
Do not overmix, which toughens the loaf. A lean mix gives a drier loaf, so stay with 85 percent. Pasture-raised ground beef works too. Leftover slices make sandwiches within 4 days.
Sheet Pan Meatloaf with Roasted Root Vegetables FAQ
How long does Sheet Pan Meatloaf with Roasted Root Vegetables take?
Sheet Pan Meatloaf with Roasted Root Vegetables takes 55 minutes of cooking after 20 minutes of prep.
How many people does Sheet Pan Meatloaf with Roasted Root Vegetables serve?
This recipe makes 6 servings.
What do I need to make Sheet Pan Meatloaf with Roasted Root Vegetables?
12 ingredients, led by ground beef (85 percent lean), panko breadcrumbs, milk, eggs. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
