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Sheet Pan Meatloaf Recipe

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4.4 from 3 reviews

This Sheet Pan Meatloaf recipe offers a delicious, family-friendly dinner option that's simple to prepare and clean up. Ground beef is combined with savory seasonings, panko breadcrumbs, and Parmesan cheese, then baked to juicy perfection with a tangy ketchup glaze. Finished under the broiler for a caramelized topping, this meatloaf delivers classic comfort food flavors with minimal fuss.

Ingredients

Meatloaf Mixture

  • 3 lb. 85/15 lean ground beef
  • 1/2 cup whole milk
  • 3 garlic cloves, grated with a Microplane grater (about 1 Tbsp.)
  • 2 large eggs, beaten
  • 2 Tbsp. dried Italian seasoning
  • 3 1/2 tsp. kosher salt
  • 3 Tbsp. Worcestershire sauce, divided
  • 1 cup panko breadcrumbs
  • 4 oz Parmesan cheese
  • 3/4 cup finely chopped yellow onion (from 1 small onion)

Ketchup Topping

  • 3/4 cup ketchup
  • 1 Tbsp. Worcestershire sauce
  • 1 tbsp chopped chives (for garnish, optional)

Other

  • Cooking spray
  • Parchment paper (for lining the baking sheet)

Instructions

  1. Prepare oven and baking sheet: Preheat your oven to 350°F (175°C). Lightly coat a 13- x 9-inch rimmed baking sheet with cooking spray and line it with parchment paper to prevent sticking. Set this aside while you prepare the meatloaf mixture.
  2. Make meatloaf mixture: In a large bowl, stir together the milk, grated garlic, beaten eggs, dried Italian seasoning, kosher salt, and 2 tablespoons of Worcestershire sauce until well combined. Then add the panko breadcrumbs, Parmesan cheese, finely chopped onion, and ground beef. Mix everything gently but thoroughly until evenly combined, taking care not to overwork the meat.
  3. Shape loaf: Transfer the meat mixture onto the prepared baking sheet. Press it into an even rectangular layer, roughly matching the size of your baking sheet, ensuring it’s compact but not too dense for even cooking.
  4. Make ketchup topping: In a small bowl, combine the ketchup with the remaining 1 tablespoon of Worcestershire sauce. Spread this mixture evenly over the top of the meatloaf layer as a flavorful glaze.
  5. Bake meatloaf: Place the baking sheet in the preheated oven and bake until a meat thermometer inserted into the center reads 160°F (about 30 to 35 minutes). Once done, without removing the meatloaf from the oven, increase the temperature to broil. Cook for 3 to 5 minutes or until the ketchup glaze just starts to caramelize and brown. Keep a close eye to avoid burning.
  6. Finish and serve: Remove the meatloaf from the oven and carefully pour off any accumulated fat from the baking sheet into a heatproof container for disposal once cooled. Let the meatloaf rest for 5 minutes to allow juices to redistribute. Garnish with chopped chives if desired before slicing and serving.

Notes

  • Use 85/15 lean ground beef for a good balance of flavor and moisture.
  • Do not overmix the meat mixture to keep the meatloaf tender.
  • Broiling at the end adds a delicious caramelized glaze—watch carefully to prevent burning.
  • Letting the meatloaf rest before slicing helps keep it juicy.
  • Line the baking sheet with parchment paper for easier cleanup.

Find it online: https://cookedbygrace.com/sheet-pan-meatloaf-recipe/