Why do you put milk in meatloaf?

A combination of milk and breadcrumbs (in this case panko), helps the meatloaf retain moisture as it cooks.

Can sheet pan meatloaf be made ahead?

This meatloaf can be prepared and refrigerated up to one day ahead before topping with sauce and baking as directed. It can also be frozen raw or cooked, and baked or reheated when ready to serve.

Sheet Pan Meatloaf Recipe

Name: Sheet Pan Meatloaf
Total time: 50 min
Yield: 8
Ingredients: Cooking spray; 1/2 cup whole milk; 3 garlic cloves, grated; 2 large eggs, beaten; 2 Tbsp. dried Italian seasoning; 3 1/2 tsp. kosher salt; 3 Tbsp. Worcestershire sauce, divided; 1 cup panko breadcrumbs; 4 oz. Parmesan cheese, grated (about 1 cup); 3/4 cup finely chopped yellow onion (from 1 small onion); 3 lb. 85 /15 lean ground beef; 3/4 cup ketchup; Chopped fresh chives (optional)

Active Time:

15 mins

Total Time:

50 mins

Servings:

8

You'll get a flavorful dinner with minimal effort when our sheet pan meatloaf is on the menu. One recipe tester even went so far as to call it "a home run of a recipe." If that doesn't speak volumes, we don't know what does.

Learn how to make a sheet pan meatloaf, and then pick out your favorite sides.

Why Sheet Pan Meatloaf Is a Home Run

Not only does sheet pan meatloaf bake up faster than its traditional loaf-shaped cousin, it also has more surface area, meaning every bite is laden with that deliciously caramelized ketchup topping. It's also fun to serve—while classic meatloaf might not seem exciting enough to get everyone to the dinner table, a sheet pan-style meatloaf is certain to drum up some interest.

Using a sheet pan helps make the cooking time easier to gauge. Gone are the days of overcooked edges and underdone centers—this meatloaf bakes up evenly so every inch is perfectly juicy and tender.

Ingredients for Sheet Pan Meatloaf

All the traditional meatloaf ingredients and seasonings are represented here, for classic flavor presented with a modern twist. To make this sheet pan meatloaf, you'll need:

Cooking spray: To prevent the meatloaf from sticking to the pan.
Panko: Mixed into the meatloaf mixture to help retain moisture. Can substitute with standard breadcrumbs, if needed.
Yellow onion: Builds flavor.
Parmesan cheese: Adds a nutty, cheesy flavor.
Whole milk: Helps moisten the meatloaf.
Garlic cloves: Adds depth of flavor.
Large eggs: Binds the meatloaf mixture.
Dried Italian seasoning: Adds an earthy, peppery flavor.
Worcestershire sauce: Adds deep umami notes to the meatloaf.
Lean ground beef: Lean beef is preferred to avoid excess grease.
Kosher salt: Seasons the mixture.
Ketchup: The base of the glaze.
Fresh chives: Adds a light grassy note to finish it off.

ingredients for Sheet Pan Meatloaf - Southern Living — Credit:
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless

How To Make Sheet Pan Meatloaf

If you've made meatloaf before, the process for this sheet pan version is almost identical to what you're used to, save for not having to form the meatloaf into a loaf shape. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare pan: Spray a 13- x 9-inch rimmed baking sheet and line with parchment paper.
Step 2. Make meatloaf mixture: Stir together meatloaf ingredients in a large bowl, and transfer to the prepared baking sheet. Press the meatloaf mixture into the pan, creating an even layer for even cooking. Top with ketchup-Worcestershire mixture.
Step 3. Bake meatloaf: Bake meatloaf until center reaches 160°F. With the meatloaf still in the oven, increase the temperature to broil, and cook until the ketchup topping begins to caramelize. Remove pan from oven, and carefully drain off the fat (discard once cooled). Let meatloaf stand, and top with chives before serving.

Variations for Sheet Pan Meatloaf

There's no set rule when it comes to preparing meatloaf. Here are some ideas when it comes to possible swaps and additions:

Split the meat: Instead of all beef, use half ground pork and half ground beef. Or substitute with ground turkey if preferred.
Add veggies: Finely chopped carrots, mushrooms, bell peppers, spinach, and more can be added for additional color and nutrients.
Season your way: Skip the Italian seasoning if preferred, and go with spices or chopped herbs you love, including thyme, basil, paprika, and more.
Switch up the sauce: Barbecue sauce, our mushroom gravy, and even marinara sauce can all make excellent toppings in the place of the traditional ketchup-based glaze.

How To Store and Reheat Leftover Sheet Pan Meatloaf

Refrigerate leftover meatloaf for up to three days. Cover with foil, and reheat in a preheated 325°F oven until hot throughout before serving. You can also reheat smaller portions on the stovetop or in the microwave. Consider adding a splash of water when reheating to keep the meat from drying out.

Can I Prepare Sheet Pan Meatloaf Ahead?

Prepare the meatloaf ahead and freeze portions to get ahead of your meal prep. Freeze precut portions of sheet pan meatloaf in an airtight container or freezer-safe zip-top bag for up to three months. Thaw in the refrigerator overnight if frozen, or reheat straight from the freezer, covered with foil in a 300°F oven until hot throughout. Add a splash of water to help keep the meat from drying out.

What To Serve With Sheet Pan Meatloaf

Classic sides like green beans and mashed potatoes are an obvious (and delicious) choice when it comes to serving up meatloaf. But feel free to get creative and serve it with any veggies and starches you love, including Brussels sprouts, skillet roasted carrots, seasonal salads, creamed spinach, rice, mac and cheese, cornbread, pasta, and more.

More Hearty Weeknight Meals You'll Love

These quick and filling weeknight meals are perfect for busy days:

Editorial contributions by Katie Rosenhouse.

Cook Mode (Keep screen awake)

Ingredients

Cooking spray
1/2 cup whole milk
3 garlic cloves, grated with a Microplane grater (1 Tbsp.)
2 large eggs, beaten
2 Tbsp. dried Italian seasoning
3 1/2 tsp. kosher salt
3 Tbsp. Worcestershire sauce, divided
1 cup panko breadcrumbs
4 oz parmesan cheese
3/4 cup finely chopped yellow onion (from 1 small onion)
3 lb. 85 /15 lean ground beef
3/4 cup ketchup
1 tbsp chopped chives

Directions

Prepare oven and baking sheet:

Preheat oven to 350°F. Lightly coat a 13- x 9-inch rimmed baking sheet with cooking spray, and line with parchment paper; set aside.
Make meatloaf mixture:

Stir together milk, garlic, eggs, Italian seasoning, kosher salt, and 2 tablespoons of the Worcestershire sauce in a large bowl until combined. Stir in panko, Parmesan, onion, and beef until combined.

Credit:
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Shape loaf:

Transfer meatloaf mixture to prepared baking sheet; press into an even layer.

Credit:
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Make ketchup topping:

Stir together ketchup and remaining 1 tablespoon Worcestershire sauce in a small bowl until combined; evenly spread over meatloaf mixture.
Bake meatloaf:

Bake in preheated oven until a thermometer inserted into center registers 160°F, 30 to 35 minutes. Without removing meatloaf from oven, increase oven temperature to broil. Cook until glaze just starts to caramelize, 3 to 5 minutes. Remove from oven. Carefully pour fat from baking sheet into a heatproof container; discard when cooled. Let meatloaf stand 5 minutes before serving. Garnish with chives, if desired.

Credit:
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless

Frequently Asked Questions

Why do you put milk in meatloaf?

A combination of milk and breadcrumbs (in this case panko), helps the meatloaf retain moisture as it cooks.
Can sheet pan meatloaf be made ahead?

This meatloaf can be prepared and refrigerated up to one day ahead before topping with sauce and baking as directed. It can also be frozen raw or cooked, and baked or reheated when ready to serve.