Sheet Pan Meatloaf Dinner

Individual mini meatloaves, asparagus, and potatoes all cooked to perfection on one pan. It makes for a simple and classic comfort dinner with minimal clean up!

5 from 1 vote

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Prep Time: 20

Cook Time: 35

Servings:

Ingredients

1 pound lean ground beef
3/4 cup dried bread crumbs
1 large egg, beaten
1 cup ketchup, divided
1/3 cup milk (I use 2%)
1/2 teaspoon Lawry's season salt (regular table salt works too)
1/4 teaspoon black pepper
1 teaspoon ground sage
2 Tablespoons light brown sugar
1/2 pound asparagus, trimmed
1½ pounds potatoes, cut in 1-inch pieces (I used russet potatoes)
1 Tablespoon vegetable oil
2 teaspoons dried rosemary
2 teaspoons minced garlic
salt and pepper to season vegetables with

Instructions

Preheat oven to 400 degrees F. Spray a large baking sheet pan with non-stick spray. Set aside.
In a large bowl, add ground beef, bread crumbs and beaten egg. Mix until just combined.
Add 1/2 cup of the ketchup, milk, salt, pepper and sage. Mix everything together until combined.
Divide meatloaf mixture into 6 equal portions. Shape each portion into a ball/disk and place evenly apart on prepared sheet pan. Top each portion of meatloaf with remaining ketchup. Sprinkle tops evenly with brown sugar.
Spread the potatoes and asparagus in a single layer all around the meatloaf portions. Drizzle vegetables with oil, then season with dried rosemary, minced garlic, salt and pepper.
Place sheet pan in preheated oven. Bake 35 to 40 minutes, uncovered, or until meatloaf is cooked through and potatoes are fork-tender. Remove from oven and let stand 5 minutes before serving. Enjoy!

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