Sheet Pan Meatloaf and Veggies
Experience the comforting flavors of sheet pan meatloaf and veggies, a heartwarming dish where savory meatloaf pairs perfectly with roasted vegetables. This one-pan meal is ideal for busy weeknights or cozy family dinners, delivering rich tastes and delightful aromas that will linger in your kitchen. Easy to prepare and clean up, this recipe brings nostalgia and warmth to your table with every delicious bite.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb ground beef (80/20 mix)
- 1 cup breadcrumbs (plain or Italian)
- 1 large egg
- 1/2 cup ketchup (divided)
- 1 medium onion (finely chopped)
- 2 tsp garlic powder
- 2 medium carrots (peeled and cut into sticks)
- 1 bell pepper (any color, diced)
- 1 medium zucchini (sliced into rounds)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ground beef, breadcrumbs, egg, half the ketchup, onion, garlic powder, salt, and pepper. Mix until just combined.
- Shape the mixture into a loaf about one inch thick on a lined baking sheet.
- Prepare the veggies by tossing carrots, bell pepper, and zucchini in olive oil with salt and pepper.
- Arrange the veggies around the meatloaf on the sheet pan.
- Bake for 45-50 minutes until the meatloaf reaches an internal temperature of at least 160°F (71°C) and veggies are tender. Let rest for five minutes before slicing.
Nutrition
- Serving Size: 1/4 meatloaf with veggies
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg