Sheet Pan Meatloaf
Sheet Pan Meatloaf is a comforting and satisfying meal that is perfect for weeknight dinners or serving a crowd. This easy meatloaf recipe takes the traditional meatloaf and updates it by making it in a sheet pan, which not only speeds up the cooking time but also makes it easier to serve.
Servings: 8 servings
Calories: 408kcal
Ingredients
- 2 cups French fried onions divided
- ½ cup shredded cheddar cheese
- ½ cup whole milk
- ¼ cup chopped parsley
- 2 large eggs beaten
- 1 TBSP dried Italian seasoning
- 1 TBSP minced garlic
- 1 tsp salt
- 2 lbs ground beef
Meatloaf Sauce Topping
- 1 ½ cups ketchup
- 2 TBSP packed light brown sugar
- 2 TBSP Worcestershire sauce
- 1 ½ TBSP apple cider vinegar
- 1 TBSP yellow mustard
Instructions
- Prep: Preheat the oven to 375°F.
- Meat mixture: In a blender or food processor, blend the French-fried onions until they are small pieces. Combine 1 ¾ cup of French-fried onions, cheddar cheese, milk, parsley, eggs, Italian seasoning, garlic, and salt. Whisk to mix well.
- Add in the beef and combine well using your hands or a masher. Spread the meat over a 10x14 baking sheet.
- Bake & topping: Place in the preheated oven and bake for 15 minutes. While the meatloaf if baking, combine the ketchup, brown sugar, Worcestershire sauce, vinegar, and mustard.
- After the first 15 minutes of baking, drain any excess grease from the pan and then spread the sauce over the top. Sprinkle the remaining ¼ cup of fried onions over the top, place it back in the oven and bake for another 5 to 7 minutes. Let cool for a couple of minutes, then serve and enjoy!
Notes
Store in an airtight container in the refrigerator for up to 5 days. May be frozen up to 3 months.
Nutrition
Calories: 408kcal | Carbohydrates: 24g | Protein: 27g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1036mg | Potassium: 603mg | Fiber: 1g | Sugar: 14g | Vitamin A: 559IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 4mg