Easy Sheet Pan Meatloaf & Potatoes

February 28, 2021

Use a gentle touch with ground beef. Over-mixing will result in burgers, meatballs or meatloaves with a firm texture.


Preheat oven to 400 degrees. Reserve 1/4 cup of tomato sauce; set aside.

Combine ground beef, remaining tomato sauce, breadcrumbs, onion, egg, Worcestershire, thyme, salt and 1/4 teaspoon pepper in large bowl, mixing lightly but thoroughly. Shape beef mixture into 8 x 4 x 2-inch loaf on parchment-lined sheet pan.

Toss potatoes with cooking spray, garlic salt and remaining 1/2 teaspoon pepper. Spread potatoes evenly around the meatloaf on the sheet pan.

Place sheet pan on the center rack of oven, bake for 40 minutes. Meanwhile, combine reserved tomato sauce with brown sugar and mustard. Spread sauce evenly over top of meatloaf, stir potatoes and continue cooking another 20 minutes or until instant-read thermometer inserted into center of meatloaf registers 160 degrees.

Remove meatloaf; let stand 10 minutes before slicing. Test potatoes for doneness and return to oven if needed while meatloaf rests. Cut meatloaf into slices. Serve with potatoes.

Four-Pepper Meatloaf Variation

Prepare meatloaf as above, adding 1/3 cup finely chopped green bell pepper, 1/4 teaspoon ground red pepper and 1/4 teaspoon ground white pepper to ground beef mixture.

Picadillo-Style Meatloaf Variation

Prepare meatloaf as above, omitting thyme and adding 1/3 cup finely chopped green bell pepper, 1/4 cup raisins, 1 teaspoon ground cumin and 1/2 teaspoon dried oregano to ground beef mixture.

Recipe/photo/information courtesy of Beef. It's What's For Dinner. www.BeefItsWhatsForDinner.com


1 can (8 ounces) tomato sauce, divided

1-1/2 pounds ground beef (93% or leaner)

1 cup dry breadcrumbs

1 small onion, finely chopped

1 egg

2 teaspoons Worcestershire sauce

1 teaspoon dried thyme

1/2 teaspoon salt

3/4 teaspoon pepper, divided

2 pounds red potatoes, cubed (3/4 inch)

1/2 teaspoon garlic salt

1 tablespoon packed brown sugar

1 teaspoon dry mustard