Hi, this is me, Hailey, jumping on the sheet pan dinner wagon without regret. Barbecue Meatloaf Sheet Pan Dinner has all the comforts of the classic American meatloaf supper with a fraction of the work. Like most sheet pan dinners, this one has that “set it and forget it” feel that we all want in a weeknight dinner but still has tons of rich flavor.
I put a small twist on the traditional meatloaf recipe by incorporating barbecue sauce into the meatloaf mixture and topping it off with a little extra at the end of the baking time. It adds a kick of sweet and smoky flavor to the meatloaves with zero extra work.
When I think of meatloaf, there is only one side I want, and that’s potatoes, of course! And what better to complete this classic blue plate special than green beans…maybe frozen peas but they just aren’t as sheet pan friendly from a serving perspective. Those little sons of bitches were rolling around everywhere when I tried it.
I chose baby Dutch yellow potatoes for this recipe because the skin is super tender so you don’t need to worry about peeling, and the flesh is so buttery soft that they cook quickly. All they need is a little herb lovin’, and they’re ready to go.
I toss the green beans and potatoes in a quick herb oil with rosemary, sage, and parsley. You can easily substitute thyme for the rosemary or sage if you like a subtler flavor. As the herbs roast, the potatoes absorb all their aromatics, and the herbs become darker and slightly more bitter in flavor. The parsley ensures the flavor also stays bright and fresh. It’s so simple but also so scrumptious.
This sheet pan dinner over-delivers on flavor when you consider it can easily be prepped in 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. I hope you get a chance to kick back and relax for the 45 minutes you have to wait for this soul-satisfying dinner to be ready, but in reality, I’m sure most of you will just use that time to get some shit done. Consider meat and potatoes your reward!
Barbecue Meatloaf Sheet Pan Dinner
- 1 lb lean ground beef
- 1 egg
- 1 red bell pepper
- 1 small onion or half 1 large onion
- 1 carrot
- 1 clove garlic
- 2 dashes of Worcestershire
- 1/2 C barbecue sauce of your choice divided
- 1/2 C Italian style breadcrumbs
- 1 lb baby dutch yellow potatoes
- 1 lb green beans
- 1/4 C olive oil
- 2 sprigs rosemary
- 4 large sage leaves
- 1 Tb chopped parsley
- 2 tsp salt divided
- 1 tsp pepper divided
- Preheat oven to 400 degrees. 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. You want to dice your veggies as small you can since you aren’t cooking them at all before adding to the meatloaf. The smaller the veggies, the more evenly cooked and cohesive your meatloaves will be. Smash garlic glove and remove skin. Finely mince. Add all the prepared veggies to 1lb of ground beef in a large mixing bowl.
- Add the egg, Worcestershire sauce, 1 tsp salt, 1/2 tsp pepper, 1/4 C BBQ sauce and breadcrumbs to the bowl with ground beef and veggies. 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, but I ain’t never scared so I jump right in with both hands. Blend well until you have one cohesive mixture. Divide into 4 even loaf-shaped ovals and set on the prepared baking sheet.
- Next cut the baby yellow potatoes into small pieces, somewhere between 1/4 and 1/2-inch pieces. I usually quarter the potatoes that are about a half dollar size and cut the larger potatoes into 6 pieces. You want to make sure your potato pieces are quite small so they will be cooked through by the time the meatloaf and green beans are done.
- Trim the ends from the green beans and trim in half if they are longer than 2-3 inches. Remove the stem from the rosemary leaves and discard. Finely mince. To cut the sage, stack the leaves on top of each and roll the leaves into a nice tube shape. Cut across the tube to end up with long strips, or a chiffonade of sage. Lastly, finely chop the parsley, the stems and leaves are both okay as the stems have a lot of flavor and aren’t very woody.
- Add potatoes and green beans to a mixing bowl and toss with 1/4 C olive oil, 1 tsp salt, 1/2 pepper and the prepared herbs. Toss well to combine. Pour the dressed potatoes and green beans all 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 Tb of additional BBQ sauce or whatever amount suits your preference. Return to the oven for another 15 minutes to finish cooking. Remove from the oven, and it’s ready to enjoy!