Step 5: Bake
Bake uncovered for 40–45 minutes, or until the internal temperature reaches 160°F (71°C). Let rest for 5–10 minutes before slicing to lock in juices.
Variations
BBQ Meatloaf: Swap ketchup topping for BBQ sauce.
Cheesy Meatloaf: Mix 1 cup shredded cheddar into the meat.
Turkey Version: Use ground turkey and add 1 tablespoon olive oil for moisture.
Spicy Meatloaf: Add hot sauce or chili flakes to the ketchup glaze.
Mini Meatloaves: Shape into individual portions for faster cooking.
Cooking Notes
Use parchment paper to prevent sticking and reduce cleanup.
Resting the meatloaf before slicing keeps it juicy.
Avoid pressing the meat too tightly when shaping.
A meat thermometer ensures perfect doneness.
Serving Suggestions
Serve 5-Ingredient Sheet Pan Meatloaf with classic sides like mashed potatoes, mac and cheese, roasted carrots, or green beans. It also makes excellent leftovers—perfect for meatloaf sandwiches the next day.
Tips
Use 80/20 beef for the best balance of flavor and juiciness.
Double the recipe easily for large families.
Slice with a sharp knife for clean portions.
Store leftovers tightly covered for meal prep.
Prep Time
10 minutes
Cooking Time
45 minutes
Total Time
55 minutes
Nutritional Information (Approximate per serving)
Calories: 450
Protein: 32g
Sodium: 680mg
FAQs
Can I make this meatloaf ahead of time?
Yes, assemble it up to 24 hours ahead and bake when ready.
Why bake meatloaf on a sheet pan?
It cooks faster, browns better, and releases excess grease.
Can I freeze this meatloaf?
Yes, freeze cooked or uncooked meatloaf for up to 3 months.
What breadcrumbs work best?
Plain breadcrumbs or crushed crackers work perfectly.
Conclusion
5-Ingredient Sheet Pan Meatloaf is proof that simple ingredients can create a deeply satisfying, comforting meal. Juicy, flavorful, and incredibly easy to make, this recipe is perfect for busy weeknights, family dinners, or make-ahead meals. With minimal prep and maximum flavor, it’s a dependable classic you’ll come back to again and again.
2 lbs ground beef (80/20 recommended)
1 cup breadcrumbs
2 large eggs
1 cup ketchup (divided)
1 teaspoon salt
Instructions
Step 1: Preheat and Prepare
Preheat oven to 375°F (190°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
Step 2: Mix the Meatloaf
In a large bowl, combine ground beef, breadcrumbs, eggs, ½ cup ketchup, and salt. Mix gently just until combined. Do not overmix, as this can make the meatloaf dense.
Step 3: Shape on the Sheet Pan
Transfer the meat mixture onto the prepared sheet pan. Shape it into a long, even loaf about 2–3 inches thick, leaving space around the edges for airflow.
Step 4: Add the Topping
Spread the remaining ½ cup ketchup evenly over the top of the meatloaf, creating a glossy, flavorful glaze.
Step 5: Bake
Bake uncovered for 40–45 minutes, or until the internal temperature reaches 160°F (71°C). Let rest for 5–10 minutes before slicing to lock in juices.
Notes
Use parchment paper to prevent sticking and reduce cleanup.
Resting the meatloaf before slicing keeps it juicy.
Avoid pressing the meat too tightly when shaping.
A meat thermometer ensures perfect doneness.
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