This really has to be one of the fastest, easiest dinners EVER. I have been craving meatloaf lately, but decided to just go ahead and cook all my vegetable sides along with the loaves to make my whole dinner in one swoop. This Sheet Pan BBQ Meatloaf Dinner is seriously so easy and customizable, I can see myself making at least ten variations on this simple theme. Watch out, because you’ll be seeing this on the blog a lot in the near future!
How Many Does This Recipe Feed?
This recipe makes dinner for two, and if you know me and my style of eating, then you know that I like things heavy on vegetables and light on the meat. This meal is super easy to switch up if you want different portions, though. To avoid overcrowding the sheet pan, use two sheet pans to double this dinner and feed four. Or double the meat mixture and keep the vegetables the same (using one pan) to do four portions that are heavier on the meat and lighter on the vegetables. It’s up to you.
Roasting Time May Vary
One last note. Roasting time varies on many factors, including the size and shape of your food, the temperament of your oven, or even the material and color of your baking sheet. So, take my roasting time with a grain of salt.
If your vegetables are done before your meatloaves, take them out early and return the loaves to the oven until they finish. If the vegetables need more time and your meatloaves are done, plate up the meatloaf and return the vegetables to the oven. Use your senses and watch for doneness. And please use a thermometer to make sure your meatloaves are cooked to a safe temperature, 160ºF.
Sheet Pan BBQ Meatloaf Dinner
- 1 sweet potato (about 1 lb.) ($1.51)
- 12 oz. frozen broccoli florets ($1.19)
- 2 Tbsp olive oil ($0.26)
- 1/2 tsp seasoning salt* ($0.05)
- salt and pepper to taste ($0.05)
- 1/2 lb. ground beef ($2.50)
- 1 large egg ($0.26)
- 2 Tbsp bread crumbs ($0.12)
- 3 Tbsp BBQ sauce, divided ($0.26)
- 1/4 tsp smoked paprika ($0.03)
- 1/8 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.02)
- Preheat the oven to 400ºF. Peel the sweet potato and cut it into 1/2 to 3/4" cubes. Place the sweet potatoes and frozen broccoli florets (no need to thaw) on a large baking sheet.
- Drizzle the olive oil over the sweet potatoes and broccoli florets. Sprinkle the seasoning salt over the sweet potatoes and then season the broccoli florets with a pinch of salt and pepper. Use your hands to toss the vegetables until they are coated in oil and spices, keeping the sweet potatoes on one side of the baking sheet and the broccoli on the other.
- Transfer the baking sheet to the preheated oven and roast the vegetables for 15 minutes.
- While the vegetables are roasting, prepare the meatloaves. In a medium bowl combine the ground beef, egg, bread crumbs, 1 Tbsp of the BBQ sauce, the smoked paprika, garlic powder, and salt. Work the ingredients together with your hands or a fork until they are well combined. Divide the meatloaf mixture in two and shape each half into a flattened oval.
- After the vegetables have roasted for 15 minutes, remove the baking sheet and stir each of the vegetables. Push each off to the side a bit to make room for the meatloaves. Place the shaped meatloaves in the center and then spread 1 Tbsp of BBQ sauce over each loaf.
- Return the baking sheet to the oven and roast for an additional 20 minutes, or until the internal temperature of the meatloaves has reached 160ºF. Remove the baking sheet from the oven, plate up the meatloaves and vegetables, and serve immediately.
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How to Make Sheet Pan BBQ Meatloaf Dinner – Step by Step Photos
Begin by preheating the oven to 400ºF. Peel and dice one sweet potato (about 1 pound) into 1/2 to 3/4-inch cubes. Place the cubes on a baking sheet along with 12 oz. frozen broccoli florets (no need to thaw first). Drizzle a tablespoon of olive oil over each, then season the sweet potatoes with your favorite seasoning salt and the broccoli with a pinch of salt and pepper. Use your hands to toss the vegetables (keeping each on its own side) until they are coated in oil and spices. Pop the baking sheet in the oven and roast for 15 minutes.
While the vegetables are roasting, prepare the meatloaf. Combine 1/2 lb. ground beef with 1 large egg, 2 Tbsp bread crumbs, 1 Tbsp BBQ sauce, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp garlic powder.
Mix the meatloaf ingredients together until evenly combined. Divide the mixture in half and then shape each half into a flattened oval. Just make sure they are the same thickness all the way through so they cook evenly.
After the vegetables have roasted for 15 minutes, take the baking sheet out of the oven, stir the vegetables, and push them to each side a bit to make room for the meatloaves. Place the meatloaves in the center and spread about 1 Tbsp BBQ sauce over top of each.
Now put it back into the hot oven for another 20 minutes or until the internal temp of the meatloaves reaches 160ºF. As I mentioned in the intro to this blog post, roasting time can vary depending on an almost endless number of factors, so keep an eye on the contents and use your senses to take them out early or add more time as needed.
And this is what it looks like when finished. The sweet potatoes should be soft and with some browning on the edges. The broccoli should also have some browning on the very edges.
Plate it up and enjoy!!
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What a healthy and inexpensive comfort dinner! Can I substitute sliced butternut, acorn or kabucha squash for the sweet potato?
Feel free to substitute with the orange veggie of your choice! Since we haven’t tested it ourselves, I can’t be certain of which one will bake up in the correct amount of time — but one of Beth’s tips in the blog post rings true no matter what veggie you use:
“If your vegetables are done before your meatloaves, take them out early and return the loaves to the oven until they finish. If the vegetables need more time and your meatloaves are done, plate up the meatloaf and return the vegetables to the oven. Use your senses and watch for doneness. And please use a thermometer to make sure your meatloaves are cooked to a safe temperature, 160ºF.
Like sweet potatoes, you will know the squash pieces are done cooking when you can insert a toothpick, fork, or butter knife into each piece easily, without exerting any pressure. One other tip for squash, I like to throw these little guys into the oven whole while it’s preheating, and then remove and carefully slice in half, scoop out the seeds, and then slice…that 5-10 minutes will soften it *just enough* to make it super easy to break down. I hope that helps! ~ Marion :)
This was delicious and very quick and easy to put together. Will definitely be putting this on the regular rotation. Thank you!
The whole family loved this including my 1 year old, 3.5 year old, and dogs! 😆 Loved how fast it came together and the quick clean up.
The recipe said it takes 20 mins in the oven but it was barely cooked I had to put it in the oven for an additional 30 mins
This was the first recipe I’ve made from this website. It was perfect in every way. My spouse loved it and ate the leftovers without hesitation!
This is the best meatloaf recipe, will make again. The broccoli cooks the fastest, then the meat, then the potatoes. I made three small patties, they were done at 18 min. I used a mix of ketchup, stone ground mustard and brown sugar in place of the bbq sauce, tasted great. The potatoes were a little undercooked, need to cut into very small cubes so they are done at the same time. I used fresh broccoli and will keep the pieces larger next time, they were slightly overcooked at the end. The portion was perfect for three meals.
I assume using fresh broccoli will turn out fine as well right? The recipe emphasizes frozen broccoli.
Go for it! XOXO -Monti
I had to take out of the oven long before recommended time. The broccoli and potatoes were starting to burn and the meatloaf was sticking to the pan. Tasted good though!