Sheet Pan Southern Meatloaf
User Reviews
5
Sheet Pan Southern Meatloaf
Description
The Sheet Pan Southern Meatloaf starts with blending ground beef seasoned with dried oregano, salt, and pepper. It incorporates a mixture of beaten eggs, milk, breadcrumbs, pressed garlic, fresh parsley, and grated onion which help keep the meatloaf tender. By spreading the mixture evenly across a sheet pan, the meat cooks uniformly with more surface area exposed, allowing the flavorful ketchup and Worcestershire sauce topping to caramelize nicely under the broiler.
The final meatloaf has a balanced texture with a slightly crisped, tangy top and moist interior. The oregano and garlic provide an herbal and savory foundation, while the parsley and onion contribute freshness and sweetness. This method reduces cooking time compared to a traditional loaf shape, while maintaining classic meatloaf flavors.
It can be sliced and served warm for a hearty family meal, pairing well with mashed potatoes, roasted vegetables, or simple greens. The dish stores well for leftovers and reheats evenly thanks to its sheet pan shape.
Ingredients
- 2 lbs ground beef Laura’s Lean 96% lean
- 2 teaspoons oregano dried
- 2 teaspoon salt
- 1/2 teaspoon black pepper ground
- 2 egg beaten
- ¼ cup milk
- 1/2 cup bread crumbs Italian style
- 3 cloves garlic pressed
- 1/4 cup parsley chopped, fresh
- 1 onion grated
- 1 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
Instructions
- Preheat the oven to 375˚F.
- Combine the ketchup and Worcestershire sauce and mix to combine. Set aside.
- Mix together the eggs, milk, bread crumbs, garlic, parsley, and onion. Set aside.
- In a large bowl, add ground beef, oregano, salt and pepper. Then add the bread crumb mixture and use your hands to mix until just combined.
- Spread the mixture on a sheet pan (mine is 10”x15”x.75”) to the edges and make sure that it is even throughout. Then spread the ketchup mixture over the top.
- Bake for 20 minutes, then turn to broil and cook for an additional 3-5 minutes to thicken and caramelize the topping. Meatloaf should have an internal temperature of 160˚F when done.
- Let cool 5 minutes, then sprinkle with parsley and serve warm. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 28g | 56% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 1190mg | 50% |
| Potassium | 635mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 469IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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