Name: Sheet Pan Mini Meatloaf and Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Vegetables: 1 lb Creamer potatoes, halved; 2 cups green beans or broccoli florets; 1 tablespoon oil; Salt and pepper; 1 lb lean ground beef; ½ medium onion, finely diced or grated; ¼ cup ketchup or barbecue sauce; ¼ cup fine bread crumbs; 1 egg; ½ teaspoon Italian seasoning; ½ teaspoon salt; ⅛ teaspoon black pepper; ¼ cup ketchup; 1 tablespoon brown sugar; 1 teaspoon cider vinegar

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Imagine coming home after a long day and knowing you can whip up a hearty, comforting meal without breaking a sweat. That’s exactly what this recipe delivers! These mini meatloaves, paired with crispy roasted potatoes, are the ultimate weeknight savior. Trust me, this one’s a game-changer—juicy, flavorful, and done all on a single sheet pan. Plus, cleanup? Barely anything! The combination of savory meatloaf and perfectly seasoned potatoes will have your kitchen smelling irresistible.

Why You’ll Love Sheet Pan Mini Meatloaf and Roasted Potatoes

This isn’t just a meal; it’s a dinner miracle that’s ready in no time. Here’s why you’ll adore it:

Effortless Cooking: Everything cooks together on one sheet pan. Less fuss, more flavor.
Perfectly Balanced: Juicy, tender meatloaves alongside crispy, golden potatoes.
Customizable: Add veggies or adjust seasonings to suit your taste.
Kid-Friendly: Mini-sized meatloaves are fun and perfect for little hands.
Crowd-Pleasing: A dinner everyone will ask for again and again.

Ingredients

Ground Beef

The base for tender and juicy mini meatloaves. Choose lean or regular, depending on your preference.

Breadcrumbs

For structure and a perfectly moist texture in every bite.

Egg

The binder that holds the meatloaf together, ensuring it doesn’t fall apart.

Ketchup

Adds sweetness and tang to the glaze and keeps the meatloaf moist.

Worcestershire Sauce

A little umami magic for deep, savory flavor.

Onion and Garlic

Fresh aromatics that enhance the flavor of the meatloaf.

Potatoes

Crisp and golden when roasted. Choose baby potatoes or dice regular ones into bite-sized pieces.

Olive Oil

For perfectly roasted, caramelized potatoes.

Seasonings

Salt, pepper, and a hint of paprika bring everything together.

Instructions

Preheat Your Oven

Set your oven to 400°F (200°C) to ensure everything roasts evenly and crisps up beautifully.

Prepare the Meatloaf Mixture

In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, minced onion, garlic, salt, and pepper. Mix gently until just combined—overmixing can make the meatloaf tough.

Shape the Meatloaves

Divide the mixture into small, equal portions and shape them into mini loaves. Place them on one side of a parchment-lined sheet pan.

Season the Potatoes

In another bowl, toss diced potatoes with olive oil, salt, pepper, and paprika. Spread them on the other side of the sheet pan in an even layer.

Bake

Place the sheet pan in the preheated oven and bake for 20 minutes.

Add the Glaze

Brush the tops of the mini meatloaves with extra ketchup or your favorite barbecue sauce. Return the sheet pan to the oven and bake for an additional 10-15 minutes, until the meatloaves are cooked through (internal temperature of 160°F/70°C) and the potatoes are golden brown.

Cool and Serve

Remove from the oven and let the meatloaves rest for 5 minutes. Serve warm, garnished with fresh parsley or chives if you like.

How to Serve Sheet Pan Mini Meatloaf and Roasted Potatoes

Classic Comfort: Pair with steamed green beans or a simple side salad.
Hearty Additions: Add a dollop of mashed potatoes or a drizzle of gravy for extra indulgence.
Kid-Friendly Twist: Serve with a side of ketchup or ranch for dipping.

Additional Tips

Veggie Boost: Add carrots or broccoli to the sheet pan for a full meal in one go.
Make Ahead: Prepare the meatloaf mixture and potatoes the night before for an easy bake-and-serve dinner.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

FAQ Section

Q1: Can I use ground turkey instead of beef?

A1: Absolutely! Ground turkey works beautifully, just ensure it’s not overly lean to keep the meatloaves moist.

Q2: What other vegetables can I add?

A2: Try bell peppers, zucchini, or asparagus—they roast well and add color.

Q3: How do I reheat leftovers?

A3: Reheat in the oven at 350°F (175°C) for about 10 minutes to keep the potatoes crispy.

Q4: Can I freeze the mini meatloaves?

A4: Yes! Freeze them unbaked or fully cooked. Just thaw and bake or reheat as needed.

Q5: What if I don’t have Worcestershire sauce?

A5: Substitute with soy sauce or balsamic vinegar for a similar depth of flavor.

Q6: Can I skip the breadcrumbs?

A6: You can use crushed crackers or oats as a substitute, or go without for a denser texture.

Q7: How do I make this gluten-free?

A7: Use gluten-free breadcrumbs and ensure all other ingredients are certified gluten-free.

Q8: Can I double the recipe?

A8: Yes, just use two sheet pans and rotate them halfway through cooking.

Q9: What’s the best potato variety for roasting?

A9: Baby Yukon Gold or red potatoes work great. Russets can also be used if diced small.

Q10: Can I make this dairy-free?

A10: This recipe is naturally dairy-free, so no adjustments are needed!