I never intended to develop a deep affection for sheet pan meatloaf—in all honesty, I considered it excessively simple. But then one hectic Tuesday evening, I threw together this 5-ingredient wonder, and by the time my kids dug in, I was hooked. Maybe it’s the simplicity or that homemade ketchup glaze—either way, this recipe has become a weekly go-to.
A few quick notes before we dive in
- You don’t need fancy gadgets here. A bowl, a fork (or your hands), and a sheet pan are all it takes.
- The onion soup mix—yes, the packet—adds a punch of flavor without you having to chop or sweat over veggies.
- Feel free to eyeball quantities once you’ve made it a couple times. I do, and it works.
Why sheet pan meatloaf?
I know traditional meatloaf is baked in a loaf pan. That’s fine, but this sheet pan version…well, it crisps up the edges just right. Plus, cleanup is almost non-existent—just toss the parchment. And if you’re me, tired and juggling homework and conference calls, that’s a win.
Ingredients
- 1½ pounds ground beef. I lean toward 80/20 for juiciness.
- 1 cup breadcrumbs. Plain or Italian-style; both work.
- ½ cup ketchup, divided. One half in the mix, one half on top.
- 1 package dry onion soup mix. Yep, the one from the aisle.
- 2 large eggs. They bind everything together.
The method, in a not-too-formal way
- Let it rest for 5 minutes before slicing. I know, you’ll want to dive in sooner, but resting keeps it juicy.
- Heat the oven to 400°F (200°C). Line a sheet pan with parchment, or just grease it lightly.
- In a big bowl, toss together your ground beef, breadcrumbs, half the ketchup, onion soup mix, and eggs. At first it looks sloppy. Keep mixing until it’s uniform. Maybe get your hands in there—it’s oddly therapeutic.
- Shape the mixture into an 8-by-4-inch loaf right on that sheet pan. Press it so it’s even.
- Spread the remaining ketchup on top. Don’t overthink it—just a thin, even layer.
- Slide it into the oven for 35–40 minutes. You’re aiming for an internal temp of 160°F (71°C).
A few asides (because I can’t help myself)
Don’t be alarmed if your loaf flattens a bit. It still tastes the same.
Sometimes I sneak in a dash of Worcestershire sauce. You could too—maybe a teaspoon in the mix, if you’re feeling bold.
If you don’t have onion soup mix, mincing half an onion and adding a teaspoon each of garlic powder and onion powder does the trick. I tried it once when I ran out of packets. Worked fine.
Variations & Tips
• Ground turkey swap. Use turkey or a half-beef, half-pork combo for a lighter version. I did it last summer, and the texture came out surprisingly good.
• Veggie boost. Finely dice bell peppers or carrots—about ½ cup—and mix them in. You won’t even notice, but you’ll get extra nutrients.
• Spice kick. Start with a quarter teaspoon of crushed red pepper flakes. Next time I’ll try smoked paprika. I might actually try that tonight.
• Sauce switch-up. Trade ketchup for barbecue sauce if you like that smoky edge. Heaven.
• Serve the food on the side. If someone in your crew is picky about the glaze, serve extra ketchup or sauce separately. That way nobody’s left out.
What about leftovers?
Here’s the thing: leftovers are magic. Slice the meatloaf thin, and tuck it into sandwiches with a smear of mayo and a handful of arugula. Or chop it up and toss into pasta with marinara. I even scrambled some eggs with bits of meatloaf for breakfast once—don’t judge; it was great.
Storage
- Refrigerator: Up to 4 days, tightly wrapped.
- Freezer: Slice first, freeze on a tray, then transfer to a bag—up to 2 months. Thaw overnight before reheating.
Pairing ideas
- Mashed potatoes or sweet potatoes—classic move.
- Steamed green beans or roasted broccoli with a squeeze of lemon.
- A crisp green salad to balance out the richness.
Troubleshooting
- Dry meatloaf? Next time, swap one egg for one egg plus one tablespoon of milk. Or use 85/15 beef.
- Soggy edges? Make sure your oven is fully preheated. A hot sheet pan helps crisp the bottom.
- Glaze sliding off? Pat the loaf top dry before spreading ketchup.
A candid note about recipes and life
I have to admit, recipes like this remind me how cooking doesn’t need to be complicated. Some days, I’m all in for slow-cooked stews and layered lasagnas. Other nights, I just need dinner on the table before someone loses it. That’s when this sheet pan meatloaf shines.
Frequently Asked Questions
- Can I make this ahead?
Sure. Assemble the loaf on the sheet pan, cover it, and refrigerate up to 24 hours. Then bake when you’re ready.
- What if I’m gluten-free?
Swap breadcrumbs for gluten-free crumbs or crushed cornflakes. Flavor stays solid.
- Do I have to let it rest?
Technically, yes—it firms up enough for the slices to hold together. But if life calls, you can cut sooner.
Nutritional snapshot (approximate per serving)
- Calories: 300
- Protein: 22g
- Fat: 18g
- Carbs: 12g
I think the best recipes are the ones that feel like comfort and convenience rolled into one. This 5-ingredient sheet pan meatloaf? It’s exactly that. It’s quick, forgiving, and—dare I say—fun. Or at least as fun as meatloaf can be. Give it a try tonight. If your week has been anything like mine, you’ll be grateful for a bit of simplicity.
5-Ingredient Sheet Pan Meatloaf Recipe
A simple and delicious meatloaf recipe made with just five ingredients, perfect for busy weeknights. This recipe delivers a flavorful and hearty dish with minimal preparation effort and easy cleanup.
Ingredients
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1 pound ground beef
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1 cup breadcrumbs
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2 eggs
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1/2 cup ketchup
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Seasonings (salt, pepper, herbs) to taste
Directions
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Preheat the oven to 375°F (190°C) and prepare a sheet pan with parchment paper or aluminum foil.
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In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, ketchup, and seasonings. Mix until well incorporated.
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Transfer the meatloaf mixture to the prepared sheet pan and shape it into a loaf.
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Bake in the preheated oven for about 45 minutes or until the meatloaf is cooked through and reaches an internal temperature of 160°F (71°C).
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Once cooked, remove the meatloaf from the oven and let it rest for a few minutes before slicing and serving.
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Serve the 5-Ingredient Sheet Pan Meatloaf with your favorite sides, such as roasted vegetables or mashed potatoes.
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Enjoy this flavorful and comforting meal with your loved ones!
