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Sheet Pan Meatloaf with Roasted Vegetables

clock-icon80 minutes
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Pixicook editorial team

A comforting and hearty meal featuring a savory meatloaf with a blend of ground beef and pork sausage, glazed with ketchup and hoisin sauce, and surrounded by a medley of roasted vegetables.

Ingredients for Sheet Pan Meatloaf with Roasted Vegetables

units in
USchevron
serves
6 peoplechevron

Olive Oil, divided

tablespoons

Celery Stalk, finely diced

each

Yellow Onion, diced

each

Sea Salt, divided

teaspoons

Garlic Clove, minced

each

Soft Bread, about 2 slices, soaked in milk

0 oz

Whole Milk, for soaking bread

cups

Ground Beef, 85% lean

0 lb

Ground Pork Sausage

0 oz

Eggs

each

Scallions, thinly sliced

each

Chili Garlic Sauce

tablespoons

Soy Sauce

tablespoons

Yellow Potatoes, cut into 1.5-inch pieces

0 lb

Red Pepper, cut into 1-inch pieces

each

Ketchup

cups

How to Make Sheet Pan Meatloaf with Roasted Vegetables

1. Sauté Vegetables

In a skillet over medium heat, sauté the finely diced celery and onion with a tablespoon of olive oil and half a teaspoon of sea salt for about five minutes until softened. Add the minced garlic and cook for an additional minute. Set aside to cool.

2. Prepare Bread Mixture

Soak the soft bread in whole milk until thoroughly absorbed, keeping the meatloaf tender and moist.

3. Mix Meatloaf Ingredients

In a large bowl, combine the cooled vegetable mixture with ground beef, pork sausage, eggs, scallions, chili garlic sauce, soy sauce, and another half teaspoon of sea salt. Taste-test and adjust the seasoning if necessary.

4. Prepare Vegetables

On a large sheet pan, toss the yellow potatoes, broccoli florets, and red pepper pieces with 1½ tablespoons of olive oil and the remaining half teaspoon of sea salt. Arrange around the edges of the pan.

5. Form and Glaze Meatloaf

Shape the meat mixture into a loaf and place it in the center of the pan. Mix together the ketchup and hoisin sauce, and spread over the top of the meatloaf.

6. Bake

Bake in the preheated oven at 400°F (200°C) for about one hour, or until the meatloaf reaches an internal temperature of 160°F (71°C). Let it rest before slicing.

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