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Sheet Pan Meatloaf dinner is individual mini meatloaves, asparagus, and potatoes all cooked to perfection on one pan.
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5 from 1 vote

Sheet Pan Meatloaf Dinner

Prep Time 20 minutes
Cook Time 35 minutes
Servings 6


  • 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
  • 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


  • 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!