Description
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
-
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
- 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. - 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.
- 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.
- Bake:
- Bake for 25-30 minutes or until the potatoes are tender and the meatloaf reaches an internal temperature of 160°F (71°C).
- 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.
- 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
- Serving Size: 1 mini meatloaf with vegetables
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg