Sheet pan meatloaf & potatoes is easy, filling, and a simple clean up! Meatloaf is a fan favorite for everyone. It is wholesome, it is gluten free, and it is dairy free. The simple and tasty ketchup and brown sugar topping is the perfect complement for the melt-in-your-mouth, juicy meatloaf and it taste so delicious with very seasoned roasted potatoes. Make it more wholesome by chopping up some broccoli or any of your favorite vegetable to make it more nourishing!
Summer can be busy, and we all know we want to cook as little as possible, have minimal clean up just so we can get back outside to enjoy the beautiful weather. Sheet pan meatloaf and potatoes can also get dinner on the table fast! I made the meatloaf into mini loaves, so the cook time is shortened.
This recipe was inspired by my juicy homemade meatloaf, but I wanted to create something that would get dinner on the table quicker and had less of a clean-up. I also wanted to make something that was dairy & gluten free. This would pair amazingly with my healthy strawberry crisp for a delicious dessert after!
Ingredients for Sheet Pan Meatloaf & Potatoes
Like I said before, I wanted this recipe to be wholesome, delicious but also gluten and dairy free. I wanted this to be simple but yet oh so juicy. This is a three-element recipe. We have the meatloaf mixture, the ketchup mixture, and the roasted vegetables.
With being a stay-at-home mom, I really do not have time to do much research on ingredients. I was tired of going to the store, reading the nutrition label and seeing all the harmful ingredients that was in some of the sauces, canned items, and baking items. I wanted to make sure all my condiments, cereals, and baked goods were all clean and organic. That is when I discovered Thrive Market. Thrive Market is an online grocery store that delivers groceries right to your door in just a couple of days. If you are wanting 40% off your first order. Shop the link here!
Meatloaf Mixture
- 1 pound ground beef
- 1 pound ground turkey sausage
- 2 eggs
- 3/4 cup beef broth
- 6 ounces tomato paste
- 1 tablespoon Dijon mustard
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
Meatloaf Toppings
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1.5 teaspoons coconut aminos
Vegetables
- 5 cups potatoes
- 3 cups broccoli (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
See recipe card for quantities.
Brands I love!
- Primal Kitchen
- Rao’s
- Chosen Foods
- Saffron Roads
- Siete Traditional
- Date Lady
- Simply Organic
Instructions
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Pre-heat the oven to 400 degrees F. While the oven is preheating, mix together all the ingredients for the meatloaf together. It works best to mix the ingredients together with your hands.
Place the meatloaf mixture in the refrigerator. This will make the meatloaf easier to work with.
Next, dice up your potatoes. Once the potatoes are diced up put them in a bowl. You can also chop up some broccoli and add this into the bowl as well.
Once all the vegetables are in the bowl add in oil, garlic powder, onion powder and salt. Mix this together well.
Add the mixed vegetables onto your sheet pan that is lined with parchment paper.
Cook the Vegetables for 15 minutes.
While the vegetables are cooking mix together the ketchup, coconut aminos, and brown sugar.
Pull the meatloaf out of the refrigerator and portion the meatloaf into 7-10 pieces. (You may need to pull out another sheet pan for the meatloaf. These mini meatloaves should be between 4-4.5 oz each.)
Spoon on or brush on the ketchup topping over the top of the mini meatloaves.
Cook the sheet pans for 15-30 minutes or until the min
Remove the sheet pan from the oven, let cool off. Serve and enjoy!!
Tip: When making this I would suggest doubling or tripling this recipe mix the meat loaf mixture all together, put in a gallon freezer bag and store in the freezer for up to 6 months. It is a quick and easy meal you can simply pull out of the freezer the night before and quickly gets on a sheet pan after work!
Substitutions
This recipe is already gluten and dairy free, so substitutions are limited.
- If you want to use sweet potatoes that could be delicious instead of russet potatoes.
- You can use different vegetables of your choice!
Variations
- Ketchup – If you do not have tomato paste you can use ketchup!
- Deluxe – Add in some onions or peppers of your choice into the meatloaf mixture.
Equipment
Storage
I always store my leftovers in either a glass storage container or in a caraway storage container. Both linked below!
This can last up to 5 days in the refrigerator or 2-3 months in the freezer!
Top tip
I would double or triple the meatloaf mixture recipe and store in the freezer. It would make for a busy weeknight dinner!
Simply just double or triple the recipe and store in a gallon bag freezer bag!
Other recipes you will love…
Healthy Chocolate Covered Snicker Stuffed Dates
Equipment
- 1 Slow Cooker
- Measuring Spoons
- Measuring Cups
Ingredients
- 2 Lbs Chicken Thighs (or chicken breast)
- 1/3 Cup Flour
- 1/4 Cup Honey
- 1 Tbsp Coconut Aminos
- 1 Tsp Minced Garlic
- 1 Tsp Sesame Seeds
- 3 Cups Mixed Vegetables
- Red Pepper Flakes To Taste Optional
- Rice to serve with Optional
Instructions
- Add the chicken & Vegetables to the crockpot.
- Mixed together the flour, honey, coconut aminos, garlic, sesame seeds and red pepper flakes in a small bowl.
- Pour the sauce mixture on top of the chicken & vegetables.
- Cook on high for 4 hours or on low for 8 hours.
- Serve with rice!
What type of quick recipe is your favorite?
Do you have a simple, quick, and delicious recipe you use weekly? Let me know down below in the comments some of your favorite recipe!
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