Sheet Pan Meatloaf Dinner
A cozy, family-friendly one-pan wonder that turns classic meatloaf into a weeknight meal magic carpet—juicy, easy, and made right on your trusty sheet pan.
Ingredients
- 1.5 pounds lean ground beef (90/10) or ground turkey
- 3/4 cup breadcrumbs (whole wheat if you like extra fiber)
- 1/2 cup onion, finely chopped (yellow or sweet)
- 1/2 cup carrot, grated
- 1 large egg, lightly beaten (or two egg whites) egg
- 2 tablespoons milk any kind—dairy, almond, oat
- 2 cloves garlic, minced
- 2 tablespoons parsley, chopped fresh (optional, but brightens flavor)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard or smooth yellow
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika for warmth
- 1/2 cup ketchup look for low-sugar brands if you prefer
- 2 tablespoons brown sugar light or dark
- 1 teaspoon apple cider vinegar
- red pepper flakes pinch, optional for a little kick
Instructions
- Preheat oven to 375°F. Line a half-size sheet pan (13x18 inches) with parchment paper or a silicone mat.
- In a roomy bowl, combine beef (or turkey), breadcrumbs, onion, carrot, egg, milk, garlic, parsley, Worcestershire, mustard, salt, pepper, and paprika. Use your hands to gently press everything together.
- Transfer mixture to the prepared sheet pan. Pat and shape into a loaf. Wet your hands with cold water to prevent sticking.
- In a small bowl, whisk ketchup, brown sugar, vinegar, and red pepper flakes.
- Spread two-thirds of the glaze over the top of the meatloaf. Bake for 35 minutes. Brush remaining glaze and bake another 10-12 minutes.
- Let the meatloaf rest on the sheet pan for 8-10 minutes. Slice into six thick pieces.
Notes
When making this recipe, be gentle to avoid a dense loaf. Letting the loaf rest is crucial for retaining juices. For extra flavor, consider adding smoked chipotle powder or fresh basil. For gluten-free option, use certified gluten-free breadcrumbs.
Nutrition
Calories: 350kcal
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