2 ratings

Meatloaf Sheet Pan Dinner

Served with two sides
Meatloaf Sheet Pan Dinner
Courtesy of Ready Set Eat

Bacon meatloaf is baked on a sheet pan with roasted potatoes and caramelized Brussels sprouts. 

Courtesy of Ready Set Eat 

Ready in
50 m
30 m
(prepare time)
20 m
(cook time)
Calories Per Serving


  • PAM® Original No-Stick Cooking Spray
  • 4 slices bacon, chopped
  • 1 Pound baby potatoes, halved
  • 1 - 1/4 Teaspoon salt, divided
  • 1/4 Teaspoon ground black pepper, divided
  • 1 Pound fresh Brussels sprouts, trimmed
  • 2 Tablespoons firmly packed light brown sugar, divided
  • 1/2 Cup chopped onion
  • 1/4 Cup chopped green bell pepper
  • 1/2 Cup panko bread crumbs
  • 1 egg
  • 2 Tablespoons Worcestershire sauce
  • 1 Pound ground beef (90% lean)
  • 1/3 Cup Hunt's® Best Ever Tomato Ketchup


Preheat oven to 400°F.

Spray 11x17-inch rimmed baking sheet with cooking spray.

Cook bacon in large skillet over medium heat until crispy, about 8 minutes.

Remove bacon from pan using a slotted spoon and drain on a paper towel lined plate.

Reserve rendered bacon fat.

Place potatoes in large bowl with 2 teaspoons reserved bacon fat, 1/2 teaspoon salt and 1/8 teaspoon pepper; toss until well combined.

Pour onto baking sheet and bake 15 minutes.

Meanwhile, return skillet to medium heat.

Add onion and bell pepper and saute until tender, about 3 minutes.

Place onion and pepper in large bowl with cooked bacon, bread crumbs, egg, Worcestershire sauce, 1/2 teaspoon salt and remaining 1/8 teaspoon black pepper; mix until well blended.

Add ground beef and mix until just combined.

Toss Brussels sprouts with 2 teaspoons bacon fat and 1 tablespoon brown sugar in a medium bowl.

Remove potatoes from oven and move to one side of the pan.

Form meat mixture into a loaf in the middle of the pan and pour Brussels sprouts in an even layer on remaining third of the pan.

Bake 20 minutes.

Stir together ketchup and remaining 1 tablespoon brown sugar in small bowl.

Pour over meatloaf.

Continue baking 10 minutes, until meatloaf is firm (160°F) and vegetables are browned.

Slice meatloaf and serve.