Sheet-Pan Gluten-Free Meatloaf Dinner

None · Year-round · 90 min · Serves 6 · By The Lesapor Kitchen

This recipe brings a comforting, homestyle meatloaf to the table without the fuss. It's cooked alongside vegetables on a single sheet pan, making cleanup a breeze.

Ingredients

• 1 1/2 pounds ground beef
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup ketchup, divided
• 1 pound baby potatoes, halved
• 1 pound carrots, sliced diagonally
• 2 tablespoons olive oil
• Flaky sea salt, to taste
• Black pepper, to taste

Method

1. Preheat the oven to 375°F (190°C). Line a large sheet pan with parchment paper.
2. In a large bowl, combine ground beef, gluten-free breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, salt, pepper, and half of the ketchup. Mix until just combined.
3. Shape the meat mixture into a loaf and place it in the center of the prepared sheet pan.
4. In a separate bowl, toss baby potatoes and carrots with olive oil, flaky sea salt, and black pepper. Arrange them around the meatloaf on the sheet pan.
5. Spread the remaining ketchup over the top of the meatloaf.
6. Bake for 60-70 minutes, or until the meatloaf is cooked through and the vegetables are tender.
7. Let the meatloaf rest for 10 minutes before slicing. Serve with the roasted vegetables.