Who doesn’t like meatloaf? Besides, you just might get lucky and have some left behind for the next day.
Since I prefer the leftovers, I like to begin there. I cook the meatloaf on a baking sheet with sides exposed to the heat, thus ensuring flavors are sealed in and the loaf does not simmer in its own juices.
This rustic treatment produces a solid loaf that slices thin the next day and brings an interior dotted with sautéed green leeks and cremini mushrooms for color, flavor, and texture. If you prefer, the ground beef could be any combination including part turkey, chicken, and/or pork.
For a quick mix of ingredients I like to get my hands into the action… there’s also an egg for moisture, a dash of Worcestershire, and a handful of either dried or fresh breadcrumbs for binder. That’s it.
The meat mixture is shaped into an oval on a parchment lined baking sheet and topped with a few slices of coppa ham or prosciutto for interest – rather than ketchup. It’s the ideal time to throw a few vegetables onto the pan for roasting without any extra effort. Here, young carrots, sliced onion, and small red potatoes are tossed with olive oil, rosemary, salt, and pepper and tucked around the loaf.
While the meatloaf bakes, give the vegetables an occasional turn for even cooking. Soon the homey scents of meatloaf will fill the air…
Sheet Pan Meatloaf with Roasted Vegetables
1 Tbsp olive oil
½ leek or onion, slice
½ cup cremini mushrooms, quarter
1 tsp fresh thyme
1½ lean ground beef
1 Tbsp Worcestershire
½ tsp each salt and pepper
1 egg, beaten
½ cup breadcrumbs, approximate
4-6 slices coppa or prosciutto ham, to cover top
4-5 red potatoes, halve or quarter
4-6 young whole carrots, scraped
½ onion, sliced
1 Tbsp olive oil
1 tsp fresh rosemary
salt and pepper
- Line a baking sheet with parchment.
- For meatloaf, sauté the leek and mushrooms in olive oil to soften and release mushroom moisture adding salt, pepper and thyme. Cool.
- To assemble meatloaf, in mixing bowl break up the ground beef. Using hands, mix in the sautéed vegetables, Worcestershire, salt, pepper, and beaten egg. Add enough breadcrumbs to absorb and bind all. Shape and mold the mixture on baking sheet into an oval loaf. Cover top with coppa or prosciutto.
- Toss the potatoes, onion, and carrots with olive oil, salt, pepper and part of rosemary. Arrange around the meatloaf and sprinkle with remaining rosemary.
- Bake at 375°F for 1½ hours, turn the vegetables occasionally to cook evenly. Serves 3-4