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One-Pan Meatloaf & Roasted Veggies Pin

One-Pan Meatloaf & Roasted Veggies

This One-Pan Meatloaf & Roasted Veggies combines a juicy, flattened meatloaf with perfectly timed seasonal vegetables on a single sheet pan. By staggering the cooking process—starting with potatoes and carrots before adding the meat and quicker-cooking vegetables—everything finishes at once for a complete, balanced meal with minimal cleanup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

For the Meatloaf

  • 1½ pounds ground beef 85/15 lean-to-fat ratio
  • 1 small onion finely diced (about ½ cup)
  • 2 cloves garlic minced
  • 1 large egg
  • ½ cup breadcrumbs
  • ¼ cup ketchup plus 2-3 tablespoons for topping
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Vegetables

  • 1 pound baby potatoes halved (or quartered if large)
  • 2 large carrots peeled and cut into 1-inch chunks
  • 1 red bell pepper seeded and cut into 1-inch pieces
  • 1 medium zucchini cut into 1-inch chunks
  • 1 small red onion cut into wedges
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper or aluminum foil for easier cleanup.
  • Start with the potatoes and carrots. In a large bowl, toss the halved baby potatoes and carrot chunks with 1 tablespoon of the olive oil, half the Italian seasoning, half the garlic powder, and a sprinkle of salt and pepper. Spread them out on one-third of the baking sheet.
  • Begin the first bake. Place the sheet pan with just the potatoes and carrots in the oven and bake for 15 minutes. These harder vegetables need a head start.
  • Meanwhile, prepare the meatloaf mixture. In the same bowl (no need to wash it), combine the ground beef, diced onion, minced garlic, egg, breadcrumbs, ¼ cup ketchup, Worcestershire sauce, thyme, salt, and pepper. Mix gently with your hands until just combined—don't overmix or your meatloaf will be tough.
  • Shape your meatloaf. Instead of a traditional loaf, form the meat mixture into a rectangular loaf about 8x4 inches. This flatter shape allows it to cook more quickly and evenly alongside the vegetables.
  • Prepare the remaining vegetables. In the bowl you just used, toss the bell pepper, zucchini, and red onion with the remaining 1 tablespoon of olive oil, Italian seasoning, garlic powder, salt, and pepper.
  • Add everything to the sheet pan. After the potatoes and carrots have had their 15-minute head start, remove the pan from the oven. Place the shaped meatloaf in the center of the sheet pan. Spread the bell pepper, zucchini, and onion mixture on the remaining third of the pan.
  • Add the meatloaf topping. Spread the remaining 2-3 tablespoons of ketchup over the top of the meatloaf.
  • Bake everything together. Return the sheet pan to the oven and bake for an additional 25-30 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C) and the vegetables are tender and beginning to caramelize.
  • Rest briefly. Allow the meatloaf to rest for 5 minutes before slicing. This helps it hold together better.
  • Serve directly from the sheet pan for family-style dining, or portion onto plates for a more formal presentation.

Notes

  • For crispier vegetables, make sure not to overcrowd the pan. If needed, use two sheet pans to give everything plenty of space.
  • If you prefer a more traditional meatloaf shape, form a taller loaf but extend the cooking time by 10-15 minutes. Use a meat thermometer to ensure it reaches 160°F internally.
  • Vegetable variations: This recipe is incredibly flexible. Sweet potatoes, Brussels sprouts, cauliflower, or broccoli all work well—just adjust their entry time into the oven based on hardness (harder veggies go in earlier).
  • For extra flavor, add 1 tablespoon of brown sugar to the ketchup topping for a sweet glaze.
  • Make-ahead tip: Prepare the meatloaf mixture and cut all vegetables the night before. Refrigerate separately and assemble just before baking.
  • If your sheet pan isn't large enough, the meatloaf can steal moisture from the vegetables. If this happens, remove the meatloaf to a plate after baking and return the vegetables to the oven for a few more minutes to crisp up.
  • Cleanup hack: Double-line your sheet pan with foil and then parchment for virtually no cleanup.