Sheet Pan Meatloaf Recipe

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This Sheet Pan Meatloaf Recipe has all of the same flavor of a traditional meatloaf, but can be prepared in about half of the time! It’s perfect for weeknights or meal prep. This recipe uses a 1/4 sheet pan, but you could use a 9×13 dish in a pinch or double the recipe for a 1/2 sheet pan and freeze leftovers! The top is brushed with a tangy glaze that I really think you’ll love. Serve with mashed potatoes (of course). Let me show you how to prepare it.

Before we begin, let’s answer a few of your burning questions straight from Google search!

Can you cook a meatloaf without a loaf pan? How do you cook meatloaf if you don’t have a meatloaf pan?

The good news is yes! Any pan will do, read below for some suggestions.

Can you bake meatloaf on a baking sheet?

The answer? Yes, of course! Baking meatloaf on a rimmed and lined baking sheet helps collect the fat (more on that later) and brown both the top and the edges. I mean, who doesn’t love those crusty edges?

Is it better to cook meatloaf in a loaf pan or on a sheet pan?

There is no right or wrong, but there will be a few minor differences in the outcome. For instance, using something like a loaf pan with a compact fit will sort of steam the meatloaf whereas a sheet pan (or 9×13 pan) will allow more surface area to bake. Not only is this process quicker, but it allows for caramelization of those edges.

Does meatloaf cook better in glass or metal pan?

Glass takes longer to heat than metal as it is an insulator whereas metal conducts heat. A little science there for ya! 😉

What is the secret to moist meatloaf?

This right here! It’s bread soaked in milk. Dry bread will just rob your meatloaf of moisture, but milk-soaked bread will add moisture.

How to make Sheet Pan Meatloaf

Add ketchup, Worcestershire sauce, salt, pepper and two eggs to your ground beef.

Add in chopped parsley and one medium onion that you have sauteed in a small amount of oil until translucent.

Add your milk-soaked bread to the beef mixture.

Mix just until combined and allow to sit until the bread absorbs some of the moisture.

Spread the mixture into a foil-lined baking sheet. I am using two pounds of ground beef in a QUARTER sheet pan (see link above). You could also use a 9×13 baking dish. Press firmly so that once baked, it holds together.

Next, prepare the glaze using ketchup, Worcestershire sauce, apple cider vinegar and brown sugar. Whisk to combine.

Brush the glaze over the meat mixture in a thin, even layer.

Should you cover meatloaf when you cook it in the oven?

Nope, bake uncovered otherwise you will be steaming the meat mixture. Plus, you want those crusty caramelized edges.

For extra insurance (and less clean up), I placed my foil-lined 1/4 sheet pan (*affiliate link below) onto a foil-lined half sheet pan. Mine did not overflow but depending on your ground beef, it just might! Better safe than sorry, right?

Why use 1/4 Sheet Pans?

1/4 Sheet pans use about 2 full pounds of beef and serve 6 people nicely. These are great pans for cooking everything from roasted veggies to dinners for two. Love these!

Should I drain the grease from my meatloaf?

Yes! I used a turkey baster (*affiliate link below) and simply tilted my sheet pan about halfway through the baking time. I got nearly 1/2 cup of liquid and grease. We don’t want that in our meatloaf.

Why does my meatloaf fall apart when I cut it?

The most common reason is that you likely did not have enough binding agents (eggs, bread, etc.) to meat ratio. I also recommend really pressing the mixture firmly into your sheet pan or dish.

Doesn’t that look amazing? This is so good, I really hope you get it a try.

Did you make my Sheet Pan Meatloaf Recipe? Leave a comment below and let me know what you thought. You can also tag me with your photos on Instagram @aimee_stock I love seeing your creations 🙂

Check out my other Sheet Pan Recipes here….

Plated Sheet Pan Meatloaf Recipe

Sheet Pan Meatloaf Recipe

This Sheet Pan Meatloaf Recipe has all of the same flavor of a traditional meatloaf, but can be prepared in about half of the time! It's perfect for weeknights or meal prep.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1 1/4 Sheet Pan OR 9×13 Baking Dish lined with foil (or if using dish, coat with non stick baking spray)
  • 1 Half Sheet Pan lined with foil, to catch any drippings



  • 2 lbs Ground Beef I use 80/20
  • 5 slices White Bread cut into small cubes I leave the crust on
  • 1/3 c Milk
  • 1/3 c Ketchup
  • 1/3 c Onion diced and sauteed in oil, cooled completely
  • 2 large Eggs
  • 1 tbsp Worcestershire
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 tbsp Parsey chopped


  • 1/2 c Ketchup
  • 1/4 c Brown Sugar
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Apple Cider Vinegar


  • Preheat oven to 350 degrees and line a quarter sheet pan with foil. If using a 9×13 baking dish, use cooking spray instead.
  • Cut the bread into cubes and add milk. Mix well to combine and set aside.
  • Cook diced onions in a small amount of oil just until translucent. Cool completely and add to beef mixture.
  • Combine ground beef with eggs, salt, pepper and ketchup. Add the soaked bread, cooled onions and parsley. Mix just enough to combine, do not over mix. Set aside.
  • Whisk together the glaze ingredients.
  • Press the beef mixture into the lined sheet pan. Brush the glaze onto the beef mixture.
  • Bake uncovered for 20-30 minutes or until a thermometer inserted reads 160 degrees. Allow to rest for 10 minutes and slice into rectangles.
  • Serve with mashed potatoes and a green veggie, such as green beans or broccoli.
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