Why You’ll Love This 5-Ingredient Sheet Pan Meatloaf
When you’re in a weeknight dinner pinch, this 5-ingredient meatloaf is absolutely going to become your new best friend.
I’ve lost count of how many times it’s saved my sanity when the clock hits 6 PM and hungry faces appear at the kitchen door.
What’s not to love? It’s quick to throw together (literally five ingredients), there’s minimal cleanup with the sheet pan method, and it slices beautifully for leftovers.
The simple ketchup glaze caramelizes just right, giving you that classic comfort food flavor without hunting down special ingredients or dirtying every bowl in your kitchen.
What Ingredients are in 5-Ingredient Sheet Pan Meatloaf?
This 5-ingredient meatloaf is the ultimate weeknight savior when you need something hearty and satisfying without a complicated shopping list or hours in the kitchen. I’m all about recipes that deliver maximum comfort with minimum fuss, and this one absolutely fits the bill.
The beauty lies in its simplicity—just five everyday ingredients that transform into a juicy, flavorful main dish that pleases even the pickiest eaters.
- 1 ½ pounds (680g) 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
While the recipe is incredibly straightforward, there are a few ingredient considerations worth mentioning. For the ground beef, that 80/20 ratio really does make a difference—the fat content helps keep the meatloaf moist and tender rather than dry and crumbly.
And don’t skimp on grating that onion; the fine texture distributes the flavor evenly and prevents those chunky onion bits that sometimes turn off onion-skeptics. The ketchup pulls double duty here, adding moisture to the meat mixture while also creating that classic tangy glaze that caramelizes beautifully in the oven.
Simple ingredients, spectacular results.
How to Make This 5-Ingredient Sheet Pan Meatloaf
Making this meatloaf couldn’t be simpler, and that’s precisely why I love it for busy weeknights when cooking motivation might be running a bit low.
First things first, preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or foil—trust me, this step saves so much cleanup time later, and who doesn’t want that?
Now for the fun part: the mixing! In a large bowl, combine 1½ pounds of ground beef (that 80/20 blend really is the secret to juiciness), 1 cup of seasoned breadcrumbs, 2 large eggs, half of your ½ cup of ketchup, and 1 medium onion that you’ve finely grated or minced.
I like to use my hands to mix everything together—yes, it’s a bit messy, but you’ll get a much better feel for when everything is properly combined without overworking the meat. Speaking of which, that’s a vital point—mix just until everything comes together. Overmixing leads to a tough, dense meatloaf, and nobody wants that on their dinner plate, right?
Once your mixture is ready, transfer it to your prepared sheet pan and shape it into a compact loaf, roughly 8 × 4 inches. Top with the remaining ketchup, spreading it evenly over the surface for that classic glazed finish that will caramelize beautifully in the oven.
Pop your creation into the preheated oven for about 35–40 minutes, or until a meat thermometer registers 160°F (71°C) at the center. The sheet pan approach allows heat to circulate more evenly than a loaf pan, resulting in those deliciously caramelized edges that might just be the best part.
When it’s done, resist the urge to slice into it immediately—let it rest for 5–10 minutes to allow the juices to redistribute throughout the meat. This resting period is the difference between a meatloaf that holds together beautifully and one that crumbles apart and loses all its moisture the moment your knife touches it.
Patience here pays off with perfect, juicy slices.
5-Ingredient Sheet Pan Meatloaf Substitutions and Variations
While the basic recipe is perfect as-is, I’ve discovered countless ways to customize this 5-ingredient meatloaf to suit different tastes and dietary needs.
Swap ground turkey or chicken for beef to create a lighter version, though you might need to add a tablespoon of olive oil for moisture.
Gluten-free? Replace breadcrumbs with crushed rice crackers or rolled oats. The ketchup topping can transform into barbecue sauce or a mixture of brown sugar and mustard for a tangy-sweet glaze.
And don’t get me started on mix-ins—diced bell peppers, grated carrots, or crumbled bacon can take this humble dinner to new heights.
What to Serve with 5-Ingredient Sheet Pan Meatloaf
Classic side dishes elevate my humble 5-ingredient meatloaf from a simple weeknight dinner to a complete, satisfying meal. I’m partial to creamy mashed potatoes, which soak up all those savory meat juices in the most delightful way.
Roasted vegetables—carrots, Brussels sprouts, or broccoli—can cook right alongside your meatloaf on the same sheet pan, saving you cleanup time.
For something lighter, try a crisp green salad with vinaigrette or steamed green beans tossed with butter and almonds.
And let’s not forget dinner rolls or garlic bread, perfect for mopping up any sauce left on your plate.
Final Thoughts
This 5-ingredient meatloaf has become my go-to recipe for those hectic weeknights when I need something reliable yet impressive.
I’ve made it countless times, tweaking little things here and there, but always coming back to this simple formula.
Why? Because it works every single time.
The beauty lies in its simplicity.
No fancy ingredients, no complicated techniques, just honest comfort food that satisfies everyone at my table.
And that sheet pan method? Genius for cleanup.
Trust me, you’ll find yourself reaching for this recipe whenever you’re craving something hearty but don’t want the fuss.
5-Ingredient Sheet Pan Meatloaf
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
- In a large bowl, combine ground beef, breadcrumbs, eggs, half of the ketchup, and grated onion. Mix with hands just until combined, avoiding overmixing.
- Transfer mixture to prepared sheet pan and shape into a compact loaf, approximately 8 × 4 inches.
- Spread remaining ketchup evenly over the top of the meatloaf.
- Bake for 35-40 minutes, or until internal temperature reaches 160°F (71°C).
- Let rest for 5-10 minutes before slicing and serving.
