Easy Sheet Pan Meatloaf and Vegetables

Make dinnertime less hectic with this easy sheet pan meatloaf and vegetable dish. A satisfying dinner on the table and clean up is a snap!

  • 1 hr
    30 min
  • 6
    SERVINGS
  • 380
    Cal
  • 29 g
    Protein

Ingredients:

  • 1-1/2 pounds Ground Beef (93% or leaner)
  • 1 can (8 ounces) tomato sauce, divided
  • 1 cup dry bread crumbs
  • 1 small onion, finely chopped
  • 1 egg
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds red potatoes, cut into 3/4 inch cubes
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
Topping:
  • 1 tablespoon packed brown sugar
  • 1 teaspoon dry mustard

Cooking:

  1. Heat oven to 400°F.  Reserve 1/4 cup of tomato sauce; set aside.

  2. Combine Ground Beef, remaining tomato sauce, bread crumbs, onion, egg, Worcestershire sauce, thyme, salt and pepper in large bowl; mixing lightly but thoroughly.

  3. Shape beef mixture into 8 x 4 x 2-inch loaf on parchment-lined sheet pan.

Vegetables:
  1. Toss potatoes with nonstick cooking spray, garlic salt and pepper.  Spread potatoes evenly around the meatloaf on the sheet pan.
Vegetables:
  1. Place sheet pan on the center rack of oven, bake in preheated 400°F oven for 40 minutes. Meanwhile, combine reserved tomato sauce with brown sugar and dry mustard.  Spread sauce evenly over top of the meatloaf, stir potatoes, and continue cooking another 20 minutes or until instant-read thermometer inserted into center of meatloaf registers 160°F.
Vegetables:
  1. Remove meatloaf and 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 leaves to Ground Beef mixture.
375 CALORIES

0 % *

4g SAT FAT

0 % DV **

29g PROTEIN

0 % DV

5.3 mg IRON

0 % DV

6.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 375 Calories; 90 Calories from fat; 10g Total Fat (4 g Saturated Fat; 4 g Monounsaturated Fat;) 106 mg Cholesterol; 734 mg Sodium; 43 g Total Carbohydrate; 4.3 g Dietary Fiber; 29 g Protein; 5.3 mg Iron; 8.3 mg Niacin; 0.7 mg Vitamin B6; 2.3 mcg Vitamin B12; 6.4 mg Zinc; 26.3 mcg Selenium; 129 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

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