Sheet Pan Glazed Meatloaf: The Easy Comfort Classic
A sweet-savory bacon glaze meets perfectly roasted broccoli for a balanced, flavor-packed supper.
When cool evenings call for comfort, few dishes deliver like meatloaf—tender, savory, and paired with simple sides. This sheet pan glazed meatloaf brings the classic weeknight staple into the fast lane, featuring a sticky-sweet bacon glaze and crisp roasted broccoli. With just one pan and about 45 minutes, you’ll have a hearty, home-cooked meal that feels as nostalgic as it does new.
Why You’ll Love This Sheet Pan Meatloaf
- Quick Cooking: The meatloaf bakes flat and fast, so dinner’s on the table in under an hour—ideal for busy weeknights.
- One-Pan Simplicity: Both the meat and veggies roast side-by-side, minimizing clean-up and maximizing flavor.
- Irresistible Glaze: Bacon, brown sugar, balsamic vinegar, and Worcestershire create a sweet-savory crust you’ll crave.
- Balanced Dinner: You get protein, vegetables, and carbs in one go—just add warm buttered rolls for the perfect finish.
Ingredients
For the Meatloaf
- Cooking spray
- 1/4 cup breadcrumbs
- 3 slices white sandwich bread
- 1/2 cup milk
- 1 1/2 lb. lean ground beef (90/10 recommended)
- 2 large eggs, beaten
- 1/2 cup grated parmesan cheese
- 1/2 cup fresh parsley, finely chopped (plus more for garnish)
- 3/4 tsp. seasoned salt (such as Lawry’s)
- 1/4 tsp. black pepper
- Buttered rolls, for serving
For the Vegetables
- 1 lb. broccoli florets
- 1 Tbsp. olive oil
- 1 tsp. seasoned salt
- 1/2 tsp. black pepper
- Juice of 1/2 lemon
For the Glaze
- 3 slices bacon
- 1/2 cup ketchup
- 1/4 cup packed light brown sugar
- 1 Tbsp. balsamic vinegar
- 1 1/2 tsp. Worcestershire sauce
Step-by-Step Directions
1. Prep the Oven and Sheet Pan
Preheat your oven to 400°F (204°C). Coat a large, rimmed baking sheet generously with cooking spray. Sprinkle half of the pan evenly with breadcrumbs to prevent meatloaf sticking and add crunch.
2. Make the Meatloaf Mixture
- Place the white bread in a large bowl and pour the milk over it. Let the bread soak until softened—about 2–3 minutes.
- Add ground beef, beaten eggs, parmesan, chopped parsley, seasoned salt, and black pepper to the bowl.
- Mix gently with your hands until everything is incorporated and the bread is fully broken up, taking care not to overmix (so the loaf stays tender).
3. Form and Place the Meatloaf
- Pat the mixture gently into a flat rectangle shape on the breadcrumb-covered half of the prepared pan. (Approximate dimensions: 9 x 6 inches.)
4. Prepare the Broccoli
- In a medium bowl, toss broccoli florets with olive oil, seasoned salt, and black pepper until well coated.
- Arrange the broccoli on the other half of the sheet pan in a single, even layer.
5. Start Baking
- Put the sheet pan in the oven and bake for 10 minutes, until the broccoli starts to brown at the edges.
6. Prepare the Bacon Glaze
- While the sheet pan is in the oven, cook the bacon in a skillet over medium heat until crisp (5–7 minutes). Transfer bacon to paper towels and let cool; once cool, chop it into small pieces.
- In a bowl, whisk together ketchup, brown sugar, balsamic vinegar, and Worcestershire sauce until smooth.
7. Glaze & Finish Baking
- Remove the pan from the oven. Stir the broccoli so it roasts evenly.
- Brush a thick layer of the glaze over the surface of the meatloaf. Sprinkle the chopped bacon evenly on top.
- Return the sheet pan to the oven and continue baking for 20–25 minutes, until the meatloaf is cooked through (internal temperature should read 160°F / 71°C).
- Squeeze the lemon juice over the broccoli just before serving for a burst of freshness.
What others are reading
8. Slice & Serve
- Remove the pan from the oven and let the meatloaf rest for at least 5 minutes before slicing (this keeps it juicy).
- Slice the meatloaf into hearty servings. Arrange with roasted broccoli and pass warm buttered rolls for a satisfying meal.
Tips for Sheet Pan Meatloaf Success
- Use fresh breadcrumbs and bread for best texture. Day-old or slightly stale bread works well for soaking up milk without turning gummy.
- Don’t overmix the meat mixture. Gentle mixing keeps the meatloaf tender, not compact and tough.
- Flatten the loaf so it cooks quickly and evenly—this is key for weeknight speed.
- Add the bacon just before baking to keep it crisp once glazed.
- Let rest after baking. Cutting too soon lets juices escape; a brief rest sets everything nicely.
Serving Suggestions & Variations
- Change up the veggies: Try carrots, cauliflower, or Brussels sprouts instead of broccoli. Adjust roasting time as needed.
- Make it gluten-free: Use gluten-free sandwich bread and breadcrumbs.
- Try a different glaze: Substitute honey or maple syrup for the brown sugar or add a spoonful of Dijon mustard for tang.
- Cheese lovers: Swap out parmesan for shredded mozzarella or cheddar in the meat mixture.
- Leftovers: Slices of meatloaf are fantastic the next day in sandwiches with extra glaze or a swipe of mayonnaise.
Nutrition Information (Estimated per Serving)
| Component | Approximate Amount |
|---|---|
| Calories | 410 |
| Protein | 29g |
| Fat | 21g |
| Carbohydrates | 26g |
| Fiber | 3g |
Note: Actual values may vary according to ingredient brands and portion sizes.
Make-Ahead, Storage & Reheating Tips
- Make-Ahead: Prepare the meatloaf mixture up to 24 hours in advance; cover and refrigerate. Form and bake as directed when ready.
- Freeze: Unbaked meatloaf can be shaped, wrapped tightly, and frozen up to one month. Thaw overnight in the fridge, glaze, and bake as normal.
- Reheat: Leftover meatloaf can be reheated in a 350°F oven (covered in foil) until warmed through, or in the microwave for individual slices.
Frequently Asked Questions
Can I use different ground meats?
Yes, ground turkey, pork, or a blend of meats can replace beef. Use similar fat content for moist results.
What’s the best way to tell if meatloaf is done?
A meat thermometer is the most reliable method. The loaf is fully cooked when it reaches 160°F in the center.
How do I keep my meatloaf from drying out?
Don’t overbake and allow to rest briefly after baking. The soaked bread and eggs also ensure a juicy texture.
Can I make this recipe without bacon?
Absolutely. The meatloaf will still be flavorful with just the glaze. You can use turkey bacon or omit entirely to suit your preferences.
Is it possible to double this recipe?
Yes, use two sheet pans or a larger one if available. You may need to increase baking time slightly and rotate pans halfway through for even cooking.
More Cozy Weeknight Dinner Ideas
- Beef Burrito Bowls: Layered with seasoned beef, rice, beans, and veggies for a one-bowl meal.
- Hamburger Soup: Lean ground beef, chunky vegetables, and savory broth simmered to perfection.
- Meaty Taco Skillet: Quick skillet dinner with all your taco favorites—just add tortillas!
Printable Sheet Pan Glazed Meatloaf Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 6
Ingredients:
- Cooking spray
- 1/4 cup breadcrumbs
- 3 slices white sandwich bread
- 1/2 cup milk
- 1 1/2 lb. lean ground beef (90/10)
- 2 large eggs, beaten
- 1/2 cup grated parmesan cheese
- 1/2 cup finely chopped fresh parsley
- 3/4 tsp. seasoned salt
- 1/4 tsp. ground black pepper
- 1 lb. broccoli florets
- 1 Tbsp. olive oil
- Juice of 1/2 lemon
- 3 slices bacon
- 1/2 cup ketchup
- 1/4 cup packed light brown sugar
- 1 Tbsp. balsamic vinegar
- 1 1/2 tsp. Worcestershire sauce
- Buttered rolls, for serving
Instructions:
- Preheat oven to 400°F. Spray a rimmed baking sheet with cooking spray; cover half with breadcrumbs.
- Soak sliced bread in milk. Add beef, eggs, parmesan, parsley, seasoned salt, and pepper. Mix gently until combined.
- Pat mixture into a flat loaf on the breadcrumb side of the tray.
- Toss broccoli with oil, seasoned salt, and pepper. Arrange on other half of sheet pan.
- Bake 10 minutes. Meanwhile, cook bacon until crisp, then chop. Mix glaze ingredients in a bowl.
- Stir broccoli, brush meatloaf with glaze, top with bacon. Bake another 20–25 minutes, until loaf is cooked through (160°F inside).
- Squeeze lemon juice on broccoli. Let loaf rest 5 minutes. Serve with rolls.
References
- https://houseofnasheats.com/pioneer-woman-meatloaf/
- https://thecozycook.com/the-pioneer-woman-meatloaf/
- https://www.thepioneerwoman.com/food-cooking/recipes/a65898376/sheet-pan-glazed-meatloaf-recipe/
- https://www.aol.com/sheet-pan-meatloaf-topped-sweet-130000317.html
- https://inspiredbypioneerwoman.com/pioneer-woman-sheet-pan-meatloaf/
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Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.
Read full bio of Sneha Tete
Read full bio of Sneha Tete
