Description

This sheet pan meatloaf dinner with roasted green beans and potatoes is a comforting and satisfying one-pan meal. Juicy meatloaf cooks alongside crispy potatoes and tender green beans for the easiest complete family dinner with minimal cleanup!

Ingredients

FOR THE MEATLOAF:

1½ lbs ground beef

½ cup breadcrumbs (or gluten-free)

¼ cup milk

1 egg

½ small onion, finely diced

1 clove garlic, minced

1 tsp Italian seasoning

1 tbsp Worcestershire sauce

2 tbsp ketchup

Salt and pepper, to taste

FOR THE POTATOES & GREEN BEANS:

1 lb baby potatoes, halved

12 oz fresh green beans, trimmed

2 tbsp olive oil

½ tsp garlic powder

½ tsp paprika

Salt and pepper, to taste

MEATLOAF GLAZE:

¼ cup ketchup

1 tbsp brown sugar

1 tsp Dijon mustard

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Instructions

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly oil it.

2. In a bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, Italian seasoning, Worcestershire sauce, ketchup, salt, and pepper. Mix just until combined.

3. Shape mixture into a meatloaf in the center of the sheet pan.

4. In a bowl, toss halved potatoes with 1 tbsp olive oil, garlic powder, paprika, salt, and pepper. Spread around the meatloaf.

5. Bake 20 minutes.

6. Meanwhile, toss green beans with remaining olive oil, salt, and pepper.

7. After 20 minutes, remove pan, add green beans, and stir potatoes.

8. Brush meatloaf with glaze mixture (ketchup, brown sugar, Dijon).

9. Return to oven and bake another 20–25 minutes, until meatloaf is cooked through (165°F) and potatoes are tender.

10. Rest meatloaf 5–10 minutes before slicing. Serve warm with roasted veggies.

Notes

Use gluten-free breadcrumbs for a GF version.

Add shredded Parmesan into the meatloaf for extra savory flavor.

For crispier potatoes, keep them cut small and give them space on the sheet pan.

Leftovers reheat beautifully in an air fryer or oven.