Sheet Pan Meatloaf and Veggies
Indulge in this comforting sheet pan meatloaf paired with colorful roasted vegetables, perfect for busy weeknights or gatherings. The savory aroma fills your kitchen, evoking nostalgic memories while delivering maximum flavor with minimal cleanup. Each bite offers a delightful combination of juicy meatloaf and vibrant veggies, making it a hit with both kids and adults alike.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb (450g) ground beef (80/20)
- 1 cup plain breadcrumbs
- 2 large eggs
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup ketchup (divided)
- 2 medium carrots, sliced
- 1 medium zucchini, cut into half-moons
- 1 bell pepper (any color), sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix ground beef, breadcrumbs, eggs, onion, garlic, and half of the ketchup. Season with salt and pepper.
- Shape the mixture into a loaf on a parchment-lined baking sheet.
- Arrange carrots, zucchini, and bell peppers around the meatloaf. Drizzle with olive oil and sprinkle with salt and pepper.
- Spread remaining ketchup over the meatloaf.
- Bake for 45-50 minutes until the internal temperature reaches 160°F (70°C) and the top is golden brown.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 330
- Sugar: 8g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg
Keywords: For leaner options, substitute ground beef with turkey or chicken. Feel free to customize veggies based on your preference or what you have on hand. Store leftovers in an airtight container for up to four days.