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Pioneer Woman Sheet Pan Meatloaf

Pioneer Woman Sheet Pan Meatloaf
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This dish is essentially a flatter version of meatloaf, baked on a large sheet pan instead of a loaf tin. It cooks in less time, develops a beautiful caramelized crust, and delivers the same savory, juicy flavor meatloaf lovers expect. It’s a modern twist on a timeless favorite, making it practical without losing its homestyle charm.

Ingredients

Scale

  • 2 pounds ground beef (80/20 works best)

  • 1 cup breadcrumbs (plain or Italian-style)

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 2 large eggs, lightly beaten

  • 1 cup whole milk

  • 1/3 cup ketchup (plus extra for topping)

  • 2 tablespoons Worcestershire sauce

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon smoked paprika (optional, for added depth)

Instructions

Step 1: Preheat and prepare

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

Step 2: Mix the meatloaf base

In a large bowl, combine ground beef, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, salt, pepper, and paprika. Mix gently until just combined—avoid overmixing to keep the meatloaf tender.

Step 3: Shape on the sheet pan

Transfer the mixture to the sheet pan and shape it into a large, even rectangle about 1–1.5 inches thick.

Step 4: Add the topping

Spread a thin layer of ketchup over the top. This caramelizes while baking and gives a sweet-tangy glaze.

Step 5: Bake to perfection

Place the sheet pan in the oven and bake for 35–40 minutes, or until the internal temperature reaches 160°F (71°C).

Step 6: Rest and serve

Allow the meatloaf to rest for 5–10 minutes before slicing. Serve with mashed potatoes, roasted veggies, or a fresh side salad.

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-sheet-pan-meatloaf/