Sheet Pan Turkey Meatloaf and Potatoes Tips, FAQ & printable recipe

Tips for success

For extra crispy potatoes, toss them with olive oil and seasonings before placing them on the pan, and make sure they are cut-side down. This allows the flat surface to brown and crisp up nicely.

You can also give the potatoes a head start by roasting them for 10 minutes before adding the meatloaves, but the video shows everything cooking together, so keep it simple.

To ensure the meatloaves stay moist, avoid overbaking. Use an instant-read thermometer to check for doneness at 160°F (71°C).

If you don't have a thermometer, cut into one loaf to check that the center is no longer pink and the juices run clear. Letting the meatloaf rest for 5 minutes before serving also helps retain moisture.

Variations

• BBQ Turkey Meatloaf: Replace the ketchup glaze with your favorite barbecue sauce mixed with a teaspoon of brown sugar. Use smoked cheddar and top with crispy fried onions for extra crunch. This variation adds a sweet and smoky flavor that pairs well with the turkey.
• Italian-Style Meatloaf: Add 1 teaspoon Italian seasoning and 1/4 cup grated Parmesan to the turkey mixture. Use marinara sauce instead of ketchup for the glaze, and top with mozzarella cheese and a sprinkle of fresh basil after baking. Serve with roasted potatoes tossed in garlic and herbs.
• Spicy Jalapeño Meatloaf: Mix 1 finely chopped jalapeño and 1/4 cup chopped cilantro into the turkey. Use a spicy ketchup or add hot sauce to the glaze. Top with pepper jack cheese and crispy bacon bits. This variation adds a kick of heat and freshness.
• Mushroom and Swiss Meatloaf: Sauté 1 cup sliced mushrooms and 1/2 cup diced onion until softened and mix into the turkey. Use a Dijon mustard glaze instead of ketchup. Top with Swiss cheese and crispy bacon. This earthy variation adds depth and richness.

Storage and make-ahead

Fridge

Leftovers keep in the fridge for up to 4 days in an airtight container. Reheat in the oven at 350°F for 10 minutes or microwave until hot.

Freezer

Freeze cooked meatloaf and potatoes in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a 350°F oven for 10-15 minutes or microwave in 30-second bursts until hot. Add a little water to the potatoes to prevent drying.

Store any leftover meatloaf and potatoes in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop as they sit, making the leftovers even more delicious. Reheat in the oven or toaster oven to restore crispiness, or microwave for a quick meal.

You can assemble the meatloaf and potatoes on the sheet pan up to 24 hours in advance. Cover and refrigerate until ready to bake. If baking from cold, add 5 to 10 minutes to the cooking time. The glaze and cheese can also be prepared ahead and stored separately in the refrigerator.

Serving ideas

Serve the meatloaf and potatoes hot from the oven, with the melted cheese and bacon bits on top. A side of steamed green beans or a simple green salad would round out the meal nicely.

The dish is hearty enough to be a complete meal on its own, but the addition of a vegetable adds freshness and color.

For a fun twist, serve the meatloaf on slider buns with a dollop of extra ketchup, turning it into a mini meatloaf sandwich.

The potatoes can be served as a side or mashed with a little butter and milk for a creamy accompaniment. This recipe is versatile and pairs well with many sides.

Frequently asked questions

Recipe card

Sheet Pan Turkey Meatloaf and Potatoes

Prep 15 minCook 45 minRest 5 minTotal 1 h 5 minServes 6

Ingredients

• 2 lb ground turkey
• 1 1/2 lb baby potatoes, halved
• 1/2 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup cooked bacon bits
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper. In a large bowl, combine the ground turkey, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork. Shape the mixture into 6 oval loaves, each about 1 inch thick, and place them on the prepared pan, spacing them evenly. Scatter the halved baby potatoes around the loaves in a single layer.
2. In a small bowl, stir together the ketchup, Worcestershire sauce, and smoked paprika until smooth. Using a pastry brush or the back of a spoon, spread the glaze evenly over the top of each turkey loaf, covering the surface completely. Reserve a little glaze if you prefer to brush on more after baking.
3. Place the sheet pan in the oven and bake for 25 minutes. After 25 minutes, remove the pan from the oven and carefully flip the potatoes with a spatula so they brown evenly on all sides. Return the pan to the oven and continue baking for another 15 to 20 minutes, until the potatoes are golden and tender and the meatloaves are cooked through.
4. Once the meatloaves are cooked through, remove the pan from the oven. Sprinkle the shredded cheddar cheese evenly over the top of each meatloaf, then scatter the bacon bits over the cheese. Return the pan to the oven and bake for 3 to 5 minutes, until the cheese is melted and bubbly.
5. Remove the pan from the oven and let the meatloaves rest on the pan for 5 minutes. This allows the juices to redistribute, keeping the meatloaf moist. Use a spatula to lift each meatloaf onto plates, and serve with the roasted potatoes alongside. Garnish with fresh parsley if desired, though the video does not show this.

Contains: milk, gluten, fish

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

25 g

Fat

27 g

Automatic estimate from the ingredient list, not laboratory-verified.