This really has to be one of the fastest, easiest dinners EVER. I have been craving meatloaf lately, but decided to just go ahead and cook all my vegetable sides along with the loaves to make my whole dinner in one swoop. This Sheet Pan BBQ Meatloaf Dinner is seriously so easy and customizable, I can see myself making at least ten variations on this simple theme. Watch out, because you’ll be seeing this on the blog a lot in the near future!
How Many Does This Recipe Feed?
This recipe makes dinner for two, and if you know me and my style of eating, then you know that I like things heavy on vegetables and light on the meat. This meal is super easy to switch up if you want different portions, though. To avoid overcrowding the sheet pan, use two sheet pans to double this dinner and feed four. Or double the meat mixture and keep the vegetables the same (using one pan) to do four portions that are heavier on the meat and lighter on the vegetables. It’s up to you.
Roasting Time May Vary
One last note. Roasting time varies on many factors, including the size and shape of your food, the temperament of your oven, or even the material and color of your baking sheet. So, take my roasting time with a grain of salt.
If your vegetables are done before your meatloaves, take them out early and return the loaves to the oven until they finish. If the vegetables need more time and your meatloaves are done, plate up the meatloaf and return the vegetables to the oven. Use your senses and watch for doneness. And please use a thermometer to make sure your meatloaves are cooked to a safe temperature, 160ºF.
Sheet Pan BBQ Meatloaf Dinner
Servings 2Ingredients
Vegetables
- 1 sweet potato (about 1 lb.) ($1.51)
- 12 oz. frozen broccoli florets ($1.19)
- 2 Tbsp olive oil ($0.26)
- 1/2 tsp seasoning salt* ($0.05)
- salt and pepper to taste ($0.05)
BBQ Meatloaf
- 1/2 lb. ground beef ($2.50)
- 1 large egg ($0.26)
- 2 Tbsp bread crumbs ($0.12)
- 3 Tbsp BBQ sauce, divided ($0.26)
- 1/4 tsp smoked paprika ($0.03)
- 1/8 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.02)
Instructions
- Preheat the oven to 400ºF. Peel the sweet potato and cut it into 1/2 to 3/4″ cubes. Place the sweet potatoes and frozen broccoli florets (no need to thaw) on a large baking sheet.
- Drizzle the olive oil over the sweet potatoes and broccoli florets. Sprinkle the seasoning salt over the sweet potatoes and then season the broccoli florets with a pinch of salt and pepper. Use your hands to toss the vegetables until they are coated in oil and spices, keeping the sweet potatoes on one side of the baking sheet and the broccoli on the other.
- Transfer the baking sheet to the preheated oven and roast the vegetables for 15 minutes.
- While the vegetables are roasting, prepare the meatloaves. In a medium bowl combine the ground beef, egg, bread crumbs, 1 Tbsp of the BBQ sauce, the smoked paprika, garlic powder, and salt. Work the ingredients together with your hands or a fork until they are well combined. Divide the meatloaf mixture in two and shape each half into a flattened oval.
- After the vegetables have roasted for 15 minutes, remove the baking sheet and stir each of the vegetables. Push each off to the side a bit to make room for the meatloaves. Place the shaped meatloaves in the center and then spread 1 Tbsp of BBQ sauce over each loaf.
- Return the baking sheet to the oven and roast for an additional 20 minutes, or until the internal temperature of the meatloaves has reached 160ºF. Remove the baking sheet from the oven, plate up the meatloaves and vegetables, and serve immediately.
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Notes
Nutrition
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How to Make Sheet Pan BBQ Meatloaf Dinner – Step by Step Photos
Begin by preheating the oven to 400ºF. Peel and dice one sweet potato (about 1 pound) into 1/2 to 3/4-inch cubes. Place the cubes on a baking sheet along with 12 oz. frozen broccoli florets (no need to thaw first). Drizzle a tablespoon of olive oil over each, then season the sweet potatoes with your favorite seasoning salt and the broccoli with a pinch of salt and pepper. Use your hands to toss the vegetables (keeping each on its own side) until they are coated in oil and spices. Pop the baking sheet in the oven and roast for 15 minutes.
While the vegetables are roasting, prepare the meatloaf. Combine 1/2 lb. ground beef with 1 large egg, 2 Tbsp bread crumbs, 1 Tbsp BBQ sauce, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp garlic powder.
Mix the meatloaf ingredients together until evenly combined. Divide the mixture in half and then shape each half into a flattened oval. Just make sure they are the same thickness all the way through so they cook evenly.
After the vegetables have roasted for 15 minutes, take the baking sheet out of the oven, stir the vegetables, and push them to each side a bit to make room for the meatloaves. Place the meatloaves in the center and spread about 1 Tbsp BBQ sauce over top of each.
Now put it back into the hot oven for another 20 minutes or until the internal temp of the meatloaves reaches 160ºF. As I mentioned in the intro to this blog post, roasting time can vary depending on an almost endless number of factors, so keep an eye on the contents and use your senses to take them out early or add more time as needed.
And this is what it looks like when finished. The sweet potatoes should be soft and with some browning on the edges. The broccoli should also have some browning on the very edges.
Plate it up and enjoy!!
I live meatloaf but my boyfriend hates it. I tried this to make us both happy, and boy did it work like a CHARM! By far the best meatloaf ever! We both love it and will be making it time after time 👍😊 I love your recipies! My boyfriend is allergic to gluten, so I did sub gluten free rolled oats in place of breadcrumbs.
Another great one from your site! I made some minor changes based on what I had on hand: (1) mixed my own seasoning salt for the sweet potato, (2) mixed up my own ketchup-based sauce for the meatloaf, instead of using BBQ sauce and (3) used panko instead of bread crumbs. The results were absolutely scrumptious, and I loved how I could cook everything on one pan. This is one of my new favorites. Thank you!
Sooo I’ve just made this for my mother and myself and we loved it! Very simple and quick to make! Make sure to keep checking if everything is cooking evenly, i had to take the veggies out a little bit sooner.
My poor kids had never had meatloaf before, so they were confused when I announced that we were having it for dinner. They were quickly swayed, and ending up loving it.
I did not have breadcrumbs, so I subbed oats that I had ground in the blender. I doubled everything for the four of us. I loved the easy prep and cleanup.
My husband was pleasantly surprised with the roasted broccoli and the spices on the sweet potatoes. We have a variety in our meals but We’ve never roasted broccoli!
Do you think Italian breadcrumbs would be okay to use?
It may taste a little strange with BBQ flavors, but perhaps there won’t be enough to really tell.
I’ve used Italian bread crumbs, and you can’t tell the difference!
Awesome! Thanks for the feedback :)
I just made this recipe last night, followed very closely and only modification was using smashed croutons instead of breadcrumbs and increased to about 1/4 cup total, and the BBQ sauce was the TJ’s Kansas City sauce. I can’t speak to how the meat turns out but the veggies were totally delicious using this recipe and process! My BF ate the meatloaf and said it was some of the best he’s ever had and that all the flavors worked so well together, he literally called it “the perfect meal”. Will definitely make again – fast, easy, nutritious and tasty!
I made this last night. It was super easy and delicious. Perfect combination of flavors.
This was a REALLY good dinner!! I subbed ground turkey and it turned out perfect. And actually, using the turkey and only half the oil made it very Weight Watchers friendly too :)
Delicious! Since I couldn’t get sweet potatoes I cubed baking potatoes and used them instead– and, like others, doubled it so we could eat the leftovers. Thanks for a good tasting attractive looking recipe!
Just made this for my meal prep for the week! It works great for that and it’s so quick which is good for those especially busy weeks.
Very easy and very good! I sprinkled cinnamon & sugar on the sweet potatoes instead of the called-for spices. Delicious! Thanks.
Did you use lean beef or 80/20?
Lean. I usually use about 90/10
This turned out super yummy and was super easy. I doubled the recipe and excluded the broccoli (and substituted with a salad). I also added finely chopped onions to the meatloaf and used a homemade tangy BBQ sauce that has a strong tomato flavor to get more of the traditional taste.
Wow, this was delicious and easy. I found ground sirloin on sale, so used that and Stubb’s siracha bbq marinade. We don’t care for sweet potatoes, so I subbed Russet potatoes, with Tony Cachere’s seasoning. I doubled the recipe so we could have two dinners. So glad I did, what a great meal!