Sheet Pan Meatloaf

If you're looking for a hearty meatloaf dinner that doesn't leave your kitchen full of dirty dishes, and cooks in just 25 minutes, then you must try this Sheet Pan Meatloaf. This meatloaf recipe is spread out into a sheet pan instead of formed in a loaf pan like classic meatloaf, making it thinner, which means it cooks so much quicker.

Course Dinner

Cuisine American

Keyword sheet pan meatloaf

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 405kcal

Author Jessica - Together as Family

Equipment

Ingredients

Sheet Pan Meatloaf

1 cup Italian breadcrumbs
1 cup whole milk
2 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pound ground beef
1 pound ground sausage

Sweet Tangy Glaze

3/4 cup ketchup
2 tablespoons packed light brown sugar (I do heaping tablespoons for a sweeter glaze)
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce

Instructions

Preheat the oven to 400°F. Line a cookie sheet/baking sheet (12"x18") with parchment paper and/or spray with nonstick cooking spray.
In a large bowl, combine the Italian breadcrumbs, whole milk, eggs, garlic powder, onion powder, kosher salt, and black pepper. Let it stand for 5 minutes.
1 cup Italian breadcrumbs, 1 cup whole milk, 2 large eggs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
Crumble in the ground beef and ground sausage into the bowl. Gently mix together just until combined. Spread the meatloaf mix onto the prepared sheet pan in an even layer.
^{*You won't spread it completely out in the pan, spread it into a large rectangle shape, and leave some room on the sides for the meatloaf to expand while baking.}
1 pound ground beef, 1 pound ground sausage
In a small bowl, stir together the ketchup, light brown sugar, yellow mustard, and Worcestershire sauce until combined. Spread the sauce over the meatloaf in an even layer.
3/4 cup ketchup, 2 tablespoons packed light brown sugar, 1 tablespoon yellow mustard, 1 tablespoon Worcestershire sauce
Bake for 20-25 minutes or until a meat thermometer (poked into the middle of the meatloaf) reaches an internal temperature of 160°F.
Let the meatloaf rest for 5 minutes to set and cool slightly, and then cut into squares and enjoy!

Notes

To switch up the flavor you can use BBQ sauce instead of ketchup in the tangy glaze.
For the best flavor use an 85/15 or 90/10 ground beef for this recipe. I actually personally prefer using 93/7 ground beef because the ground sausage has more fat in it, so I feel like I don't want the extra fat/grease from a fattier ground beef. With that said, use whatever ground beef you prefer.
Use a sweet ground sausage, mild ground sausage, or if you want some spice use a spicy or hot ground sausage. If you prefer not to use ground sausage, replace it with another pound of ground beef or a pound of fattier ground turkey (85/15). Ground sausage will give the meatloaf the most flavor!
To make it spicy add some sriracha or use spicy ketchup in the glaze recipe. Or to keep individual servings spicy, serve some hot sauce, sriracha, and/or crushed red pepper flakes on the side.
When you form the meatloaf into the 12"x18" cookie sheet pan, you won't spread it all the way out to the edges. Be sure and leave some room to allow the meatloaf to expand while baking.

Nutrition