Sheet Pan BBQ Meatloaves
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Sheet Pan BBQ Meatloaves

Sheet Pan BBQ Meatloaves

with Shingled Potatoes & Roasted Green Beans

Don’t let the name fool you: These meatloaves are nothing like the basic version you grew up eating (sorry, not sorry, mom and dad!). We infused ground beef with scallion and barbecue seasoning, then covered the loaves with a BBQ glaze that’s simply irresistible. Add a side of roasted green beans and potato wedges drizzled with scallion crema, and you may just be calling home to give your parents a cooking lesson!

Easy Cleanup
Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time5 minutes


serving amount

12 ounce

Yukon Gold Potatoes

2 unit


1 clove


6 ounce

Green Beans

¼ cup

Panko Breadcrumbs

(Contains Wheat)

10 ounce

Ground Beef

1 tablespoon

Sweet and Smoky BBQ Seasoning

1 teaspoon

Chili Powder

2 tablespoon

Sour Cream

(Contains Milk)

4 tablespoon

BBQ Sauce

Not included in your delivery

8 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories780 kcal
Fat44 g
Saturated Fat13 g
Carbohydrate65 g
Sugar24 g
Dietary Fiber7 g
Protein33 g
Cholesterol105 mg
Sodium1110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Baking Sheet
Small Bowl



• Adjust racks to middle and top positions and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry produce. • Slice potatoes into ¼-inch-thick rounds. Trim and mince scallions, separating whites from greens. Peel and mince garlic. Trim green beans if necessary.

Start Potatoes

• In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings) and a couple big pinches of salt and pepper until thoroughly coated. • Add potatoes to one side of prepared sheet in a single overlapping layer (for 4, spread potatoes out across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly. • Roast on middle rack for 10 minutes (you’ll add more to the sheet then).

Make Glaze & Form Loaves

• Meanwhile, in a small bowl, combine BBQ sauce with ½ tsp chili powder. Taste and season with salt. • In a second large bowl, soak panko with 2 tsp water (4 tsp for 4 servings) until water has absorbed. Add beef*, scallion whites, garlic, BBQ Seasoning, ¼ tsp chili powder (½ tsp for 4), ¾ tsp salt (1½ tsp for 4), and a pinch of pepper. (Be sure to measure the chili powder; we sent more.) • Form into two 1-inch-tall loaves (four loaves for 4). TIP: Wet hands or coat with oil first to prevent sticking.

Bake Meatloaves & Beans

• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. • Place meatloaves next to green beans. Brush tops of meatloaves with 1 TBSP BBQ glaze each (save the rest for later). (For 4 servings, leave potatoes roasting; add meatloaves and green beans to a second, lightly oiled sheet. Roast on top rack.) • Transfer to top rack; roast for 15 minutes (you’ll finish glazing the meatloaves then).

Make Scallion Crema

• Meanwhile, in a second small bowl, combine sour cream with scallion greens to taste (we used half); season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Glaze Loaves

• Once meatloaves and green beans have roasted 15 minutes, remove sheet from oven. Brush tops of meatloaves with remaining BBQ glaze. • Return to oven until meatloaves are cooked through, glaze is tacky, and veggies are tender, 2-3 minutes more.


• Divide meatloaves, potatoes, and green beans between plates. Drizzle potatoes with scallion crema and serve.