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!!
If you don’t like BBQ sauce is there any alternative you can think of? Or could it be left out? Was thinking maaaaybe oyster sauce?
Hmm, oyster sauce doesn’t sound that good to me. You could leave out the BBQ sauce and just add some more seasoning or a little ketchup to your meatloaves (ketchup will have a similar sweet-tangy effect). A lot of people put a ketchup glaze on meatloaf, so you could do that, too.
This was the best recipe we have made in a long time. Just fantastic!!!!
This is so easy and delicious! I’ll probably be making this once a week. It’s hard to find good recipes for two people and this perfect for two people.
Can I use ground chicken instead of ground beef.
I haven’t tried this one with ground chicken, so I’m not sure how that would turn out. :)
I used the ground chicken and followed the recipe but cooked the chicken loaf to temperature (165F) not to time. The vegetables were done crisply and the chicken loaf was excellent!
I used ground Turkey, added mustard powder and onion powder for extra flavour. Turned out pretty well but next time I’d add even more spices to make up for the blandness of ground Turkey.
This is one of my families favorite meatloaf recipes. I want to make it for an extended family member but they have an egg allergy. Will it hold together without egg or is there a substitute I can do?
You could probably skip the egg, but then you’ll need to reduce the breadcrumbs too because there won’t be as much moisture for them to absorb. And then if you skip the egg and reduce the breadcrumbs the meatloaves will be a little less tender. I think the best option would probably be to use a store-bought egg substitute, although I haven’t tested any of those in this recipe.
Quick, easy, delicious! Used Brussels sprouts instead of broccoli, was v. nice too.
Would using parchment paper on the sheet pan compromise the roasting of these vegetables and meatoaf?
No, that should be fine. :)
Hi Beth! Great recipe! Could I prep the meatloaf the night before and let it sit in the fridge until baking it the next day?
Yes, I think that would probably work fine. :) You may need to add a couple extra minutes to the cook time, since they’ll be very cold when going into the oven.
This recipe is a blessing!!! Had ground beef, very little time, and no inspiration. This baby cranks out quick and hubby said it has some of the best flavor for a meatloaf that he’s ever had. AND SO EASY! Didn’t have egg (Seriously. One of those nights.) and put in a scoop of mayo instead and still held together well. Used fresh broccoli, so I put the raw brocc and meatloavies in at the same time for 20 min (and skipped sweet potato, because …. again.).
This is SUCH a delicious, easy, filling meal. My husband loves his meat so I was a bit anxious making the meatloaves “mini”, but they were perfectly sized and the sweet potatoes and broccoli were so good that we didn’t care about having any more meat. I did add a bit of Montreal Steak Seasoning to the broccoli (as suggested in another roasted broccoli recipe on here) and that turned out great. This is one of our favorite recipes!
This is a staple in our house – the whole family loves it.
This has seriously become one of my favorite recipes! I’ve made it multiple times in the past year with various vegetables. So easy and so tasty :)
Im not a very good cook, BUT this recipe was so easy and it was so delicious. Will definitely make again in the future.
It’s about time I comment on this recipe which has become a comfort go-to. Before this recipe, I had never been successful with meatloaf. I had tried making it traditionally (one large loaf) and each recipe failed me with undercooked middles and liquid-y insides. This mini meatloaf method is perfect, plus helps us portion. The taste is great and I just make my own potatoes/veggies of choice with it so the recipe is even simpler! Thank you!
Delicious. There’s are three of us, so we doubled the recipe. I know hubby had one meatloaf patty and half of the 4th one. We gobbled down the roasted veggies because they were so good. There isn’t enough for another meal. The frozen broccoli was a good hack because you would never know we started with frozen ones. Will definitely make again.
We gave the meat loaves 20 minutes of time. They were at 157, so my daughter gave them a little more time. They were done all the way through when we ate them