BBQ Meatloaf Sheet Pan Dinner has all the comforts of the classic American meatloaf dinner with a fraction of the work. Barbecue sauce gives traditional meatloaf a sweet and smoky spin while the potatoes and green beans are reminiscent of mom’s classic meatloaf supper.
Like most sheet pan dinners, this one has that “set it and forget it” feel that we all want in a weeknight dinner. Sheet pan dinners are super popular for good reason. They’re so f*cking easy, and Meatloaf Sheet Pan dinner is no exception.
This sheet pan dinner over-delivers on flavor when you consider it can easily be prepped in just 15 minutes. You can also use a food processor to pulse the veggies for the meatloaf if you want to make your prep even faster.
Can a different type of ground beef than the recommended 90/10 be used to make BBQ Meatloaf?
Ground chuck, or 80/20 beef, would work for this recipe, but be advised that you might see a little of that weird meat juice that can escape meatloaves while cooking. You know the stuff I’m talking about…it’s usually a grayish-brown color. I find that when I stick to lean beef, my meatloaf doesn’t have this problem.
If you have chuck, or another less lean cut in the fridge though, feel free to use it. Just be prepared to clean the meatloaves up a bit after they come out of the first round in the oven (but before adding the BBQ sauce on top). Use a small spoon to scoop away the meat juice.
Would any type of potato work with BBQ Meatloaf?
I choose baby Dutch yellow potatoes for this recipe because the skin is super tender so you don’t need to worry about peeling. The flesh is also buttery soft so they cook quickly. New potatoes or red potatoes would both be an acceptable substitute.
I would not recommend using russet potatoes in this recipe, however.
Are frozen green beans an acceptable substitution?
Disclaimer, I’ve never actually tried this recipe with frozen green beans, but I think you could make it work. First, be sure to let the green beans completely thaw and drain them well. Second, I would only add the thawed green beans to the pan after the first 30 minutes of cooking so they don’t get overcooked.
What’s the best barbecue sauce for BBQ Meatloaf Sheet Pan Dinner?
Sweet Baby Ray’s is what we typically have around my house, but you can’t go wrong with any barbecue sauce that you like. Just remember, the flavor of the sauce is going to permeate the entire dish, so be sure you enjoy it.
Are dried herbs an acceptable substitution for fresh?
Fresh herbs are part of the magic of this dish, but I know that they aren’t always readily available or affordable.
You can substitute with dried rosemary and sage instead of fresh, but I would not use dried parsley. Use 1 tsp dried rosemary and ½ tsp dried sage as a substitute.
Fresh parsley is always available and inexpensive, and more importantly, adds bright and fresh flavors to the recipe.
I don’t recommend using the dried variety because it doesn’t have the same impact. You can also substitute thyme for the rosemary or sage if you like a subtler flavor or if thyme is easier to find at the store.
BBQ Meatloaf Sheet Pan Dinner is an easy weeknight dinner that you’re family will ask for again and again. Try out this simple recipe, and let me know what you think.
Also, be sure to check out my Italian Meatloaf and Onion Burger Mini Meatloaf recipes for some other fun twists on the classic meatloaf recipe.
BBQ Meatloaf Sheet Pan Dinner
- 1 lb lean ground beef 90/10
- 1 egg
- 1 red bell pepper
- 1 small onion
- 1 carrot
- 1 clove garlic
- 2 dashes of Worcestershire
- ½ C barbecue sauce of your choice divided
- ½ C Italian style breadcrumbs
- 1 lb baby dutch yellow potatoes
- 1 lb green beans
- ¼ C olive oil
- 2 sprigs rosemary
- 4 large sage leaves
- 1 Tb Italian flat leaf parsley
- 2 tsp salt divided
- 1 tsp pepper divided
- Preheat oven to 400°. Prepare a sheet pan with nonstick foil or parchment paper for easy cleanup.
- Finely dice the onion and red bell pepper and grate the carrot. Mince the garlic. You want to cut your veggies as small you can since you aren't cooking them at all before adding to the meatloaf.
- Add all the prepared veggies to 1lb of ground beef in a large mixing bowl.
- There is only one way to really mix up meatloaf well and that's with your hands. If you can't stand the thought of having your hands in raw meat, you can always purchase disposable kitchen gloves. Blend well until you have one cohesive mixture. Divide into 4 even loaf-shaped ovals and set on the prepared baking sheet.
- Cut the baby yellow potatoes into small pieces by quartering the potatoes that are about a half dollar size and cutting the larger potatoes into 6 pieces.
- Trim the ends from the green beans and cut in half. Remove the stem from the rosemary leaves and discard. Finely mince. Finely chop the parsley and sage leaves.
- Add potatoes and green beans to a mixing bowl and toss with ¼ C olive oil, 1 tsp salt, ½ pepper and the prepared herbs. Toss well to combine. Pour the dressed potatoes and green beans around the meatloaves, spreading across the pan in an even layer.
- Bake for 30 minutes. Remove from the oven and toss the green beans and potatoes. Top each meatloaf with approximately 1-2 Tb of additional BBQ sauce.
- Return to the oven for another 15 minutes to finish cooking. Remove from the oven, and it's ready to enjoy!
FREQUENTLY ASKED QUESTIONS
You can use a less lean variety but see the note above.
New or red potatoes would work, but do not use russet potatoes for best results.
I do not recommend canned. You can use frozen but thaw them completely and drain well before using. Also, only add them to the potatoes after the first 30 minutes of cooking.
Yes and no. Only use fresh parsley, but dried can be substituted for rosemary and sage. Use only 1 tsp of dried rosemary and ½ tsp of dried sage.
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