Easy Sheet Pan Meatloaf and Potatoes
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!
Cook Time: 1 hrs 30 mins
Servings: 6
Ingredients: 13
Ingredients
Preparation
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Step 1
Preheat oven to 400°F. Reserve 1/4 cup of tomato sauce; set aside.
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Step 2
Combine Ground Beef, remaining tomato sauce, bread crumbs, 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.
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Step 3
Toss potatoes with cooking spray, garlic salt and remaining 1/2 teaspoon pepper. Spread potatoes evenly around the meatloaf on the sheet pan.
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Step 4
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 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°F.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
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Step 5
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.
Nutrition Information
383 Calories
3.8g SAT FAT
29g PROTEIN
5.2 mg IRON
6.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 383 Calories; 92.7 Calories from fat; 10.3g Total Fat (3.8 g Saturated Fat; 0.1 g Trans Fat; 1.2 g Polyunsaturated Fat; 3.8 g Monounsaturated Fat;) 107 mg Cholesterol; 763 mg Sodium; 44 g Total Carbohydrate; 3.8 g Dietary Fiber; 7.9 g Total Sugars; 29.4 g Protein; 2.8 g Added Sugars; 82 mg Calcium; 5.2 mg Iron; 1189 mg Potassium; 8.5 mcg Vitamin D; 0.3 mg Riboflavin; 9.4 mg NE Niacin; 0.7 mg Vitamin B6; 2.3 mcg Vitamin B12; 334 mg Phosphorus; 6.5 mg Zinc; 27.5 mcg Selenium; 130.5 mg Choline.
This recipe is an excellent source of Protein, Iron, Potassium, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
The Essential Ingredients
- Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
- Seasoned Dry Bread Crumbs: Finely ground dried bread pieces mixed with herbs and spices. Can be used as a coating before frying or a binder in meatballs and meatloaf to help them hold their shape while cooking.
- Red Potatoes: These small potatoes have a smooth red skin and white, firm texture. They have a subtle sweet flavor and hold their shape well, making them ideal for potato salads, soups and side dishes.
- Worcestershire Sauce: This bold and tangy sauce (and condiment) is a blend of vinegar, anchovies, molasses and spices. It’s packed with umami flavor and used to flavor many dishes.
- Thyme: An aromatic herb with tiny, greenish leaves that can be used fresh or dried and provides a subtle earthy, lemony flavor to recipes.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Can I use 80/20 ground beef for meatloaf?
Any leanness of ground beef can be used for meatloaf, if lean is unavailable. We recommend 93/7 ground beef because it provides a great texture and rich flavor.
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How do I keep meatloaf tender?
Follow cooking directions carefully and don’t overbake- it can cause meatloaf to become tough. Adding moist ingredients like onions, ketchup or bread soaked in milk also helps meatloaf stay tender.
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What else can be used to top meatloaf (besides the tomato sauce)?
Try your favorite storebought barbecue or fry sauce spread on top of meatloaf for a unique twist.
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Can I freeze leftovers?
Yes, cool meatloaf completely and wrap or store in an air-tight container in your freezer for up to 3 months.
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