Easy Sheet Pan Meatloaf with Veggies
Published Jun 15, 2021 Updated Feb 11, 2025
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This sheet pan meatloaf and vegetables is absolutely incredible! I love a sheet pan recipe – they always save the day when I want to get a nutritious and quick meal on the table. The whole family will dig this easy sheet pan meatloaf recipe and the best news is that cleanup is a breeze. Additionally, this is an amazing meal prep option for make-ahead meals throughout the week!
Why You’ll Love This Meatloaf Recipe
A sheet pan dinner is a game changer for busy weeknights when you need something hearty but don’t want a pile of dishes waiting for you. And it doesn’t have to be the same sheet pan meal over and over again! I’ve made sheet pan teriyaki chicken, sheet pan sweet potato and fried egg, and a BBQ sheet pan – just to name a few, and I love every single one of them.
For this sheet pan recipe, the meatloaf is moist and tender, thanks to the combination of ground meat, almond flour, and a touch of tomato sauce and the roasted green beans and mushrooms not only complement the meatloaf perfectly but also add a nutritious boost to your plate. Plus, cooking everything on one sheet pan means minimal cleanup – a win-win for any home cook and the only thing you’ll need to worry about is making enough because everyone will be coming back for seconds!
Ingredient Notes
For the Meatloaf
- Ground turkey or ground beef: This forms the hearty base of the meatloaf, with turkey giving a leaner, lighter option and beef bringing that classic, rich flavor – both work beautifully, so pick what fits your dietary preferences!
- Large egg: Acts as the glue that holds everything together, keeping the meatloaf from falling apart. If needed, a flax egg (1 tbsp flaxseed + 2.5 tbsp water) can work in a pinch.
- Almond flour: Helps absorb moisture and adds structure without using traditional bread crumbs. You could also substitute crushed pork rinds. Almond flour keeps it mild, while pork rinds add a savory, low-carb crunch.
- Sweet onion: Brings a little natural sweetness and moisture to balance out the meat’s richness. If you’re out, finely chopped shallots or even grated carrots can work.
- Tomato sauce: Adds juiciness, tang, and depth to the meat mixture, keeping it from drying out – no tomato sauce? Try crushed tomatoes or even a bit of marinara sauce.
- Salt: Enhances all the flavors and brings everything together – feel free to adjust based on your preference!
- Black pepper: Gives just a hint of warmth and spice to balance out the richness – white pepper works too if that’s what you’ve got.
- Fresh or dried parsley: Adds a pop of freshness and subtle herbiness. Basil or oregano can be swapped in for a different twist.
- Fresh garlic: Because what’s a good meatloaf without that garlicky goodness? It gives a deep, aromatic flavor. Garlic powder (½ tsp per clove) will work if fresh isn’t an option.
- Coconut aminos or tamari: Brings umami depth and a little bit of saltiness. You can use soy sauce if gluten isn’t a worry or Worcestershire sauce if preferred.
- No-sugar-added ketchup (for topping): The perfect finishing touch that caramelizes beautifully while baking. Homemade ketchup or even barbeque sauce can step in if needed.
For the Veggies
- Button mini mushrooms: These soak up all the delicious pan juices and add a hearty, umami-packed bite. Baby bella mushrooms work great, too.
- Green beans: A crisp, vibrant side that roasts up beautifully alongside the meatloaf. Frozen or fresh (cleaned) work perfectly. Sub asparagus if you don’t like green beans.
- Sweet onion: Adds caramelized, slightly sweet bites to balance out the savory meatloaf. Yellow or red onions will work just fine.
- Avocado oil: Gives the veggies that perfect roast and adds a boost of healthy fats. Olive oil or melted ghee would work just as well.
- Garlic powder: Brings extra savory flavor without overpowering. Fresh minced garlic can be swapped in (use about 1 clove per ½ tsp).
- Onion powder: Layers in more depth to complement the fresh onions. If you’re out, just add a little extra fresh onion.
- Salt and black pepper, to taste: The simple but essential duo that makes everything pop – season as you go and taste to make it just right!
See the printable recipe card for exact ingredient amounts and instructions.
How to Make Sheet Pan Meatloaf
Step 1: Preheat the Oven: Preheat the oven to 400°F (200°C). Spray a large baking sheet or sheet pan with nonstick cooking spray (or line with parchment paper for easy cleanup) and set it aside.
Step 2: Prepare the Meatloaf Mixture: In a large bowl, combine ground turkey (or ground beef), almond flour, and the beaten egg. Mix until just combined. Add the tomato sauce, chopped onions, salt, pepper, parsley, and minced garlic. Stir everything together until fully combined.
Step 3: Shape the Meatloaves: Divide the meat mixture into 8 equal portions. Shape each portion into a mini meatloaf and place them evenly spaced on one side of the prepared sheet pan.
Step 4: Start Cooking the Meatloaves: Place the sheet pan in your 400 f oven and cook the mini meatloaves for 10 minutes.
Step 5: Prepare the Veggies: While the meatloaves are cooking, place the green beans in a medium bowl and toss with avocado oil, garlic powder, salt, and pepper until evenly coated. In the same bowl, add the mushrooms and toss them in the same seasoning mix.
Step 6: Add the Veggies: After 10 minutes, remove the sheet pan from the oven. Add the green beans and mushrooms to the other side of the sheet pan. Top each mini meatloaf with 1 tablespoon ketchup.
Step 7: Finish Cooking: Return the sheet pan to the oven and bake for an additional 15 minutes, or until the internal temperature of the meatloaves reaches 165°F. (Using a meat thermometer ensures they’re perfectly cooked without drying out.)
Mac’s Pro Tip
Expert Tips
- Don’t overmix the meatloaf ingredients. Just mix until it looks well combined.
- If you are not a fan of green beans, feel free to sub your favorite veggies like sweet potatoes, zucchini, and squash, or even broccoli.
- If you like the veggies a little more crispy, add everything to the sheet pan and cook straight through for 25 minutes. If you like them more crunchy and fresh, only cook for 15 minutes.
- Make sure to add the ketchup to the tops of the mini meatloaves at the 10 or 15 minute mark so it can cook on top and get bubbly and yummy.
- For Whole30, use compliant ketchup like Primal Kitchen or The New Primal.
- Nutritional facts are for ground turkey and reflect 2 mini meatloaves and 1/4 of the green beans and mushrooms.
- Net Carbs for this recipe is 19 grams!
Serving Tips
This meal is a complete meal on its own, but if you want to make it extra filling, serve your cooked meatloaf with red potatoes, roasted potatoes (meatloaf and potatoes just go so well together), brussels sprouts, or a side salad.
Mac’s Pro Tip
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, add to the microwave for 60 seconds or add to a skillet over medium heat. Cook until warmed to your liking.
Add to a freezer safe container and freeze for up to 3 months.
Recipe FAQs
Dry meatloaf usually happens when the meat is overmixed, is too lean, or overcooked so make sure to follow the instructions!
If your meatloaf is crumbling, it likely needs more binding ingredients. Be sure to use a beaten egg and a proper amount of binder, like almond flour or crushed pork rinds, to hold everything together. Letting the meatloaf rest for 5 minutes before serving also helps it firm up.
If your veggies turn out mushy, they might have been cooked too long. If they burn, they may have been cut too small or cooked at too high a temperature. To fix this, cut firmer veggies into smaller pieces so they cook evenly, and add delicate veggies like zucchini in the last 10 minutes of cooking time to prevent overcooking.
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Easy Sheet Pan Meatloaf with Veggies
Ingredients
Meatloaves
- 2 lbs ground turkey or ground beef
- 1 large egg beaten
- ½ cup almond flour or sub-crushed pork rinds
- ⅓ cup chopped sweet onion
- 1 8 oz can tomato sauce
- ¾ tsp salt or to taste
- ½ tsp cracked black pepper
- 1 tbsp fresh or dried parsley
- 3 cloves garlic finely minced
- 2 tsp coconut aminos or tamari
- 8 tbsp no-sugar-added ketchup for topping
For the Veggies:
- 8 oz button mini mushrooms cleaned
- 1 1/2 lbs green beans frozen or fresh (cleaned)
- 1 large sweet onion roughly chopped into chunks
- 1 ½ tbsp avocado oil
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C). Spray a large sheet pan with non-stick cooking spray and set it aside.
- Prepare the Meatloaf Mixture: In a large mixing bowl, combine ground turkey (or ground beef), almond flour, and the beaten egg. Mix until just combined. Add the tomato sauce, chopped onions, salt, pepper, parsley, and minced garlic. Stir everything together until fully combined.
- Shape the Meatloaves: Divide the meat mixture into 8 equal portions. Shape each portion into a mini meatloaf and place them evenly spaced on one side of the prepared sheet pan.
- Start Cooking the Meatloaves: Place the sheet pan in the oven and cook the mini meatloaves for 10 minutes.
- Prepare the Veggies: While the meatloaves are cooking, place the green beans in a medium bowl and toss with avocado oil, garlic powder, salt, and pepper until evenly coated. In the same bowl, add the mushrooms and toss them in the same seasoning mix.
- Add the Veggies: After 10 minutes, remove the sheet pan from the oven. Add the green beans and mushrooms to the other side of the sheet pan. Top each mini meatloaf with 1 tablespoon ketchup.
- Finish Cooking: Return the sheet pan to the oven and bake for an additional 15 minutes, or until the internal temperature of the meatloaves reaches 165°F.
Notes
- Don’t overmix the meatloaf ingredients. Just mix until it looks well combined.
- If you are not a fan of green beans, feel free to sub your favorite veggies like sweet potatoes, zucchini and squash, or even broccoli.
- If you like the veggies a little more crispy, add everything to the sheet pan and cook straight through for 25 minutes. If you like them more crunchy and fresh, only cook for 15 minutes.
- Make sure to add the ketchup to the tops of the mini meatloaves at the 10 or 15 minute mark so it can cook on top and get bubbly and yummy.
- For Whole30, use compliant ketchup like Primal Kitchen or The New Primal.
- Nutritional facts are for ground turkey and reflect 2 mini meatloaves and 1/4 of the green beans and mushrooms.
- Net Carbs for this recipe is 19 grams!
- Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, add to the microwave for 60 seconds or add to a skillet over medium heat. Cook until warmed to your liking.
- Add to a freezer safe container and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was great! Came together quickly and made for great leftovers for meal prepping. I also did some roasted potatoes with the meatloafs and veggies but threw them in the oven before the meat and veggies. Will be keeping this in the rotation.
Thank you so much. I am so happy you loved it
Love this recipe! It’s so quick and easy and I wouldn’t have thought of baking the mushrooms with green beans. Mushrooms add such a fun texture component and blend right in for flavor a must try recipe!
Thank you so much! Happy to hear it was a hit!
This is a weekly go to for my family. It is so good and the mini size are perfect for the kids! Thanks Mac!
So happy to hear this. Thank you Britta
Oh my goodness, SO tasty!! We’ve made two of your recipes this week (including the sausage Tuscan soup), and they are pure gold. Thank you! Simple, flavorful and healthy. More, please! I’m checking out other recipes for the rest of the week. Thank you!
Oh my goodness, SO tasty!! We’ve made two of your recipes this week (including the sausage Tuscan soup), and they are pure gold. Thank you! Simple, flavorful and healthy. More, please! I’m checking out other recipes for the rest of the week. Thank you for the excellent recipe!
Thank you so much, Julie. THis made my DAY
I love the meatloaf recipe but wondering when the coconut aminos should be added? I don’t see them listed in the instructions.
Thanks!
Tammy
HI Tammy,
Just add it in step one as you are following the recipe. Thrilled you loved the recipe. Thanks Tammy.
Hello! Love your stuff- curious if you have a good substitute for almond flour as I have one allergic kiddo?
Thanks in Advance!
You can use gluten-free bread crumbs in place of almond flour.
Great recipe! I doubled for my large family with several teen-boy eaters and had no issues. We served with broccoli and the mushrooms as you suggested and added jasmine rice and deviled eggs (again feeding those hungry teens!). Thanks!
I love how it used one pan and one bowl. Simple to make and full of flavor.
We LOVED the sheet pan meatloaf! They turned out moist with perfect flavor! We will definitely be making this again! Only change I made was I added some onion powder instead of using chopped onions. Thank You!