Sheet Pan Meatloaf and Potatoes: the easy and tasty one-pan meatloaf recipe

We are always keen for a satisfying one-dish meal. It usually means less clean-up and less time in the kitchen. And when you’re having a busy week, an easy dinner recipe is an absolute must. This Sheet Pan Meatloaf and Potatoes recipe is just what you need for a midweek meal. The meatloaf is meaty and moist, while the potatoes are crispy on the outside, while soft on the inside. Besides having amazing flavor, we love the fact that the whole meal can be cooked in one pan, unlike skillet meatloaf. With a little preparation, you can sit back, relax, and let the oven do the rest!

How to make Sheet Pan Meatloaf and Potatoes

Prepare your meatloaf. The first step in this recipe is to prepare your meatloaf. Ground beef is mixed with binding agents (egg and breadcrumbs) and seasoning (cumin and salt). After mixing it through, you need to spread it on a large piece of baking paper. After a few cheese cubes are added, the meatloaf is formed, and wrapped in baking paper. a loaf is formed and wrapped in baking paper. It’s then refrigerated for an hour, which gives the meatloaf enough time to firm up before going to the oven.

Prepare the potatoes. The potatoes are cubed and spread in a sheet pan covered with oil. Make sure that all the pieces are properly covered with oil (add more if necessary).

Assembly time. Add a small gap in the middle by moving the potato cubes away from the center. Add the refrigerated meatloaf (still covered with baking paper) to the sheet pan and place in the oven. Bake for 45 minutes at 180°C/360°F. Be careful not to overcook, as the meat loaf will dry out.

How to prevent the Meatloaf from falling apart?

Home cooks often get discouraged when making meatloaf, it’s either too dry, or it falls apart when they slice into it. Fortunately, we have a few tips to prevent this from happening. The most common reason why your meatloaf is falling apart is that you don’t have enough binding ingredients in the ground beef mixture. Breadcrumbs are added as a binding agent, but you also need to add eggs, otherwise your loaf will be too dry. Another tip is not to overcook the meatloaf. If you overcook your meatloaf, it will fall a part the moment you cut into it. It needs to be somewhat moist.

Tips for making the Best One-Pan Meatloaf and Potatoes

– Whether you keep your meatloaf covered or uncovered while cooking all depends on the recipe you use. In this recipe, we wanted the meatloaf to stay moist, which is why we kept it wrapped in baking paper. If you want more color on the meatloaf, you can remove the baking paper and bake it for a few minutes longer. Often times meatloaf recipes with sweet BBQ sauces require that the meatloaf should be covered with foil. This is because the surface can burn more easily, which means it will char before the rest of the meatloaf is properly cooked.

– If you don’t have breadcrumbs on hand, there are other substitutes: make your own (by processing fresh bread until fine), pretzel crumbs, crushed cornflakes, and even oats.

– Meatloaf leftovers taste great in sandwiches the next day. Simply spread some mayo on a sandwich and add lettuce, tomato, and a slice of meatloaf. Lunch is sorted! You can also chop up the meatloaf and use it for a quick meatloaf chili or spaghetti.

– This recipe can be made with variations. Swap the potatoes for any other veggie: green beans will work great, but so too will broccoli, sweet peppers or carrots. You can also add a sauce to your meatloaf. After forming your loaf, use a pastry brush to add your favorite BBQ sauce (or ketchup).

How to store and freeze Sheet Pan Meatloaf and Potatoes

Uncooked meatloaves can be wrapped with plastic wrap and frozen for up to 3 months. Make sure to double-wrap the loaves to prevent freezer-burn.

Leftover meatloaf can be reheated in the microwave (smaller portions). If you want to reheat a whole loaf, add the loaf to an oven-safe dish, cover with foil, and place in the oven at a low temperature for up to 20 minutes until heated through—this will prevent it drying out.

Instructions

Make the meatloaf. In a medium bowl add the ground beef, breadcrumbs, 2 eggs, whole cumin and salt.

Use your hands to thoroughly all the ingredients.

Spread the ground beef mixture on a large sheet of baking paper.

Add a few pieces of cubed cheese.

Carefully roll up the meatloaf and refrigerate for an hour.

In the meanwhile, cut the potatoes.

Spread the potatoes a sheet pan covered with a generous amount of oil.

Place the meat roll in the middle (don’t remove the baking paper).

Bake it at 180°C/360°F for 45 minutes until cooked through (the internal temperature should reach 160°F. Serve and enjoy!