This delicious and easy sheet pan dinner features tender chipotle-seasoned meatloaf and crisp roasted potatoes and broccoli. The meatloaf is flavorful and slightly spicy, while the vegetables provide a bright and refreshing contrast. This recipe is perfect for a weeknight meal and is sure to please the whole family.
, and this all-in-one sheet pan dinner with tender meatloaf and crisp tender vegetables is one of our favorites. The beef and pork meatloaf is seasoned with chipotle peppers, oregano, Worcestershire sauce, garlic and onion powder, adding a subtle smokiness and depth.
This is a simple dish that is sure to be a crowdpleaser for the whole family, although it does have a little kick to it, so pull back on the chipotles if you’re feeding picky or spice-averse eaters. The accompanying potatoes and broccoli are bright and lemony, and serve as a perfect foil to the flavorful meatloaf.but the result will be slightly different. A loaf pan holds the moisture in and results in a uniform meatloaf shape. Baking a meatloaf on a sheet pan results in a more freeform shape and allows for fat to drip off of the meat, resulting in a crisper texture all around.No, you do not need to flip the meatloaf when cooking it on a sheet pan, as the heat will penetrate all the way through the meat and the metal sheet pan will crisp up the bottom. If you’d like a meatloaf that has more caramelization on top, brush the meatloaf with a little extra ketchup and turn on the broiler for a few minutes at the end of cooking to brown it on top.Use gentle hands to mix the meat and shape meatloaf. The more you work the meat, the tougher the meatloaf will become. For deeper caramelization, increase the oven temperature to broil at the end and cook until the glaze becomes caramelized and looks darker, three to five minutes.You can prepare the meatloaf mixture up to one day in advance and refrigerate until you’re ready to use it.Preheat oven to 400°F. Toss potatoes with 1 1/2 tablespoons oil, 1 teaspoon garlic powder, 3/4 teaspoon salt, 1 teaspoon lemon zest, and 1/4 teaspoon pepper in a large bowl. Arrange potatoes in a single layer on a large rimmed baking sheet . Roast potatoes in oven for 15 minutes. Meanwhile, toss broccoli with 1 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 1 1/2 tablespoons oil and 1 teaspoon lemon zest in reserved large bowl. Set aside. While potatoes roast, stir together egg, milk, oregano, onion powder, chopped chipotles, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, and remaining 1 tablespoon garlic powder, 1 1/2 teaspoons salt, and 1 teaspoon black pepper in a large bowl until well combined. Stir in panko, beef, and pork until combined. Divide meat mixture into 6 equal portions ; form into 4- x 2-inch meatloaves. Remove baking sheet with potatoes from oven. Flip potatoes using a thin metal spatula. Place meatloaves between potatoes on baking sheet. Stir together adobo sauce and remaining 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce in a small bowl until combined; evenly spread over each meatloaf. Return baking sheet to oven, and bake for 10 minutes.
MEATLOAF SHEET PAN DINNER POTATOES BROCCOLI CHIPOTLE
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