Sheet Pan BBQ Meatloaf & Roasted Garlic Potatoes
Description
This Sheet Pan BBQ Meatloaf & Roasted Garlic Potatoes is an easy, hearty dinner made all on one pan! Juicy, tender meatloaf is brushed with a sweet and smoky BBQ glaze while golden baby potatoes roast alongside it with garlic and herbs. Less cleanup, big flavor, and perfect for a comforting family meal.
🥩 Ingredients
For the Meatloaf
1½ lbs ground beef
½ small onion, finely diced
3 cloves garlic, minced
¾ cup breadcrumbs
1 large egg
¼ cup milk
2 tablespoons Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
For the BBQ Glaze
½ cup BBQ sauce
2 tablespoons ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
For the Garlic Potatoes
1½ lbs baby potatoes, halved
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh parsley, chopped
👩🍳 Instructions
Preheat the oven:
Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil.
Prepare the meatloaf:
In a large bowl, combine ground beef, onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix gently until just combined.
Shape the meatloaf:
Form the mixture into a compact loaf, approximately 8–9 inches long, and place it in the center of the sheet pan.
Prepare the potatoes:
Add halved potatoes to a bowl. Toss with olive oil, garlic, Italian seasoning, smoked paprika, salt, and black pepper.
Arrange everything:
Spread the potatoes around the meatloaf in a single layer. Keep some space between the potatoes so they roast instead of steam.
Make the BBQ glaze:
Mix BBQ sauce, ketchup, brown sugar, Worcestershire sauce, and Dijon mustard in a small bowl.
First bake:
Bake for 30 minutes.
Glaze the meatloaf:
Remove the pan and generously brush the meatloaf with the BBQ glaze. Toss or turn the potatoes for even browning.
Finish baking:
Return to the oven and bake for another 15–20 minutes, or until the meatloaf reaches 160°F (71°C) internally and the potatoes are golden and tender.
Rest and serve:
Let the meatloaf rest for 10 minutes before slicing. Sprinkle the roasted potatoes with fresh parsley and serve with extra BBQ sauce.
💡 Tips
Cut the potatoes into similar sizes so they roast evenly.
Don’t overmix the meatloaf mixture or it may become dense.
For extra crispy potatoes, place them cut-side down on the sheet pan.
Add extra BBQ glaze during the final 5 minutes for a stickier finish.
Use a meat thermometer to check the center of the meatloaf rather than relying only on cooking time.
🍽️ Serving Ideas
This sheet-pan dinner is delicious with:
Steamed green beans
Creamy coleslaw
Corn on the cob
Roasted broccoli
Simple garden salad
Extra BBQ sauce for dipping
❓ Q&A
Q: Can I use ground turkey instead of beef?
Yes. Ground turkey works well, but be careful not to overcook it so the meatloaf stays moist.
Q: Can I use regular potatoes?
Absolutely. Russet or Yukon Gold potatoes work well. Cut them into smaller chunks for even cooking.
Q: Can I prepare the meatloaf ahead of time?
Yes. Shape the meatloaf, cover it, and refrigerate for up to 24 hours before baking.
Q: How do I know when the meatloaf is done?
The center should reach 160°F (71°C). Let it rest for about 10 minutes before slicing.
Q: Can I freeze leftovers?
Yes. Wrap cooled meatloaf portions tightly and freeze for up to 3 months. Potatoes are best enjoyed fresh, but leftovers can also be frozen.