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5-Ingredient Sheet Pan Meatloaf

When you’re in a weeknight dinner pinch, this 5-ingredient meatloaf becomes your new best friend. The simple ketchup glaze caramelizes to perfection while the 80/20 ground beef keeps the loaf moist and tender, making it an ideal comfort food with minimal cleanup.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 ½ pounds ground beef 80/20 recommended for tenderness
  • 1 cup seasoned breadcrumbs
  • ½ cup ketchup divided – half for mixing, half for glazing
  • 2 large eggs
  • 1 medium onion finely grated or minced

Equipment

  • Sheet pan
  • Large bowl
  • Meat thermometer

Method
 

  1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or foil to help with cleanup.
  2. In a large bowl, combine the ground beef, seasoned breadcrumbs, eggs, half of the ketchup, and the finely grated or minced onion.
  3. Mix the ingredients together gently using your hands until just combined to avoid overmixing, which can lead to a tough meatloaf.
  4. Transfer the mixture onto the prepared sheet pan and shape it into a compact loaf, roughly 8 x 4 inches.
  5. Spread the remaining ketchup evenly over the top of the loaf to create a tangy glaze that will caramelize in the oven.
  6. Bake in the preheated oven for 35–40 minutes, or until a meat thermometer inserted into the center registers 160°F (71°C).
  7. Remove the meatloaf from the oven and let it rest for 5–10 minutes before slicing so the juices redistribute for maximum moisture.

Notes

This meatloaf recipe is versatile and perfect for busy weeknights. For a lighter version, substitute ground turkey or chicken and add a tablespoon of olive oil for moisture if needed. For gluten-free options, replace breadcrumbs with crushed rice crackers or rolled oats. You can also mix in diced bell peppers, grated carrots, or crumbled bacon to add extra flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.