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Easy Sheetpan Meatloaf with Pepper Jelly Glaze

Easy Sheet Pan Meatloaf topped with a sweet and tangy pepper jelly glaze, served as a quick high-protein family dinner for busy weeknights.

Ingredients

For the meatloaf:

  • 2 pounds ground meat such as beef, chicken, pork, breakfast sausage or a combination
  • 2 tablespoons Dijon mustard optional
  • 1/2 cup milk your choice
  • 1 cup breadcrumbs
  • 1/2 green bell pepper finely chopped
  • 1/2 medium onion finely chopped
  • 1 teaspoon minced garlic
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon seasoning salt or to taste
  • 1 teaspoon oregano

For the pepper jelly glaze:

  • 1 jar pepper jelly
  • 1/4 cup chili sauce
  • 1/4 cup barbecue sauce

Instructions

  • Preheat the oven to 400 degrees.
  • Finely chop the bell pepper and onion.
  • Add the ground meat, Dijon mustard, milk, breadcrumbs, bell pepper, onion, garlic and seasonings to a large bowl.
  • Using clean hands, gently mix the ingredients until everything is evenly combined. Avoid overmixing.
  • Spray a quarter sheet pan, approximately 9.5 x 13.5 inches, with cooking spray.
  • Press the meatloaf mixture evenly into the pan, spreading it all the way to the edges.
  • In a small bowl, stir together the pepper jelly, chili sauce and barbecue sauce.
  • Spoon the pepper jelly mixture over the meatloaf and spread it evenly across the top.
  • Bake at 400 degrees for approximately 20 minutes, or until the meatloaf reaches a safe internal temperature for the ground meat you used.
  • Let the meatloaf rest for a few minutes before cutting and serving.

Notes

Sheet Pan Meatloaf Tips and Variations:
  • If you only have a larger sheet pan, don't worry. Spread the meatloaf mixture across about half the pan instead of trying to fill the entire surface.
  • You can also use an ice cream scoop to portion the mixture into individual meatloaf scoops. They'll cook at the same temperature, and the smaller portions are especially convenient for serving kids or packing up leftovers. Scoop onto a parchment lined cookie sheet and bake at 400 for 20 minutes.
  • Want to add more vegetables? Try mixing in finely shredded zucchini or carrots. If using zucchini, squeeze out some of the excess moisture before adding it to the meat mixture.
  • Because different types of ground meat have different safe cooking temperatures, I recommend using a meat thermometer to ensure your meatloaf is fully cooked before serving.