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Sheet Pan Mini Meatloaf and Roasted Potatoes

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This Sheet Pan Mini Meatloaf and Roasted Potatoes recipe is a weeknight hero! With tender roasted vegetables and juicy mini meatloaves, this one-pan meal is as easy as it is satisfying. Perfect for busy families, it’s a fuss-free dinner ready in under an hour!

Ingredients

Scale

  1. Vegetables:

    • 1 lb Creamer potatoes, halved
    • 2 cups green beans or broccoli florets
    • 1 tablespoon oil
    • Salt and pepper

    Meatloaf:

    • 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

    Meatloaf Glaze:

    • ¼ cup ketchup
    • 1 tablespoon brown sugar
    • 1 teaspoon cider vinegar

Instructions

  1. Preheat Oven:
    Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with tin foil. Lightly grease with non-stick spray.
  2. Prepare Vegetables:
    • Place potatoes in a medium bowl, drizzle with oil, and season with salt and pepper. Repeat with green beans or broccoli in a separate bowl.
    • Arrange all vegetables on one side of the prepared baking sheet in a single layer.
  3. Prepare Meatloaf:
    • In a medium bowl, combine the ground beef, onion, ketchup, bread crumbs, egg, Italian seasoning, salt, and pepper. Mix until just combined.
    • Shape the mixture into 4 mini rectangular meatloaves and place them on the other side of the baking sheet.
  4. Bake:
    • Bake for 25-30 minutes or until the potatoes are tender and the meatloaf reaches an internal temperature of 160°F (71°C).
  5. Prepare the Glaze:
    • While baking, stir together ketchup, brown sugar, and cider vinegar in a small bowl.
    • During the last 5 minutes of baking, brush the glaze over the meatloaves.
  6. Serve:
    Plate the roasted vegetables alongside the glazed mini meatloaves and enjoy!

Notes

  • Swap out green beans or broccoli with your favorite seasonal vegetables for variety.
  • To save time, use pre-diced onions or pre-cut vegetables.
  • Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven or microwave.

Nutrition

Find it online: https://grandmarecipesflash.com/sheet-pan-mini-meatloaf-and-roasted-potatoes/