5-Ingredient Sheet Pan Meatloaf (Easy, Juicy & Weeknight-Friendly)

Introduction

5-Ingredient Sheet Pan Meatloaf is the ultimate solution for busy weeknights when you want a hearty, comforting dinner without a long ingredient list or complicated steps. This recipe strips classic meatloaf down to its essentials—no fillers, no fuss—while still delivering juicy texture, rich flavor, and that nostalgic homemade taste everyone loves.

Unlike traditional loaf-pan meatloaf, baking it on a sheet pan allows for faster cooking, better caramelization, and easier slicing. The meatloaf cooks evenly, excess grease drains away, and cleanup is minimal. With just five simple ingredients, this recipe proves that great comfort food doesn’t have to be complicated.

This meatloaf is perfect for families, beginner cooks, and anyone who loves reliable, budget-friendly meals. It pairs beautifully with mashed potatoes, green beans, or roasted vegetables, making it a complete dinner with almost no effort. Best of all, it’s flexible—easy to double, customize, or meal-prep for the week ahead.

If you’re looking for a no-fail, stress-free meatloaf that still tastes like home, this 5-Ingredient Sheet Pan Meatloaf belongs in your regular dinner rotation.

Ingredients

2 lbs ground beef (80/20 recommended)

1 cup breadcrumbs

2 large eggs

1 cup ketchup (divided)

1 teaspoon salt

Preparation
Step 1: Preheat and Prepare

Preheat oven to 375°F (190°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

Step 2: Mix the Meatloaf

In a large bowl, combine ground beef, breadcrumbs, eggs, ½ cup ketchup, and salt. Mix gently just until combined. Do not overmix, as this can make the meatloaf dense.

Step 3: Shape on the Sheet Pan

Transfer the meat mixture onto the prepared sheet pan. Shape it into a long, even loaf about 2–3 inches thick, leaving space around the edges for airflow.

Step 4: Add the Topping

Spread the remaining ½ cup ketchup evenly over the top of the meatloaf, creating a glossy, flavorful glaze.

Step 5: Bake

Bake uncovered for 40–45 minutes, or until the internal temperature reaches 160°F (71°C). Let rest for 5–10 minutes before slicing to lock in juices.

Variations

BBQ Meatloaf: Swap ketchup topping for BBQ sauce.

Cheesy Meatloaf: Mix 1 cup shredded cheddar into the meat.

Turkey Version: Use ground turkey and add 1 tablespoon olive oil for moisture.

Spicy Meatloaf: Add hot sauce or chili flakes to the ketchup glaze.

Mini Meatloaves: Shape into individual portions for faster cooking.

Cooking Notes

Use parchment paper to prevent sticking and reduce cleanup.

Resting the meatloaf before slicing keeps it juicy.

Avoid pressing the meat too tightly when shaping.

A meat thermometer ensures perfect doneness.

Serving Suggestions

Serve 5-Ingredient Sheet Pan Meatloaf with classic sides like mashed potatoes, mac and cheese, roasted carrots, or green beans. It also makes excellent leftovers—perfect for meatloaf sandwiches the next day.

Tips

Use 80/20 beef for the best balance of flavor and juiciness.

Double the recipe easily for large families.

Slice with a sharp knife for clean portions.

Store leftovers tightly covered for meal prep.

Prep Time

10 minutes

Cooking Time

45 minutes

Total Time

55 minutes

Nutritional Information (Approximate per serving)

Calories: 450

Protein: 32g

Sodium: 680mg

FAQs

Can I make this meatloaf ahead of time?
Yes, assemble it up to 24 hours ahead and bake when ready.

Why bake meatloaf on a sheet pan?
It cooks faster, browns better, and releases excess grease.

Can I freeze this meatloaf?
Yes, freeze cooked or uncooked meatloaf for up to 3 months.

What breadcrumbs work best?
Plain breadcrumbs or crushed crackers work perfectly.

Conclusion

5-Ingredient Sheet Pan Meatloaf is proof that simple ingredients can create a deeply satisfying, comforting meal. Juicy, flavorful, and incredibly easy to make, this recipe is perfect for busy weeknights, family dinners, or make-ahead meals. With minimal prep and maximum flavor, it’s a dependable classic you’ll come back to again and again.

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