Sheet Pan Mini Meatloaf and Roasted Potatoes is a great choice for a family dinner. It combines comfort food with convenience. You get a hearty meal with meat and veggies all cooked on a single sheet pan. This means less mess and easy cleanup! Plus, the mini meatloaf is perfect for individual servings, making it a hit with both kids and adults.
how to make Sheet Pan Mini Meatloaf and Roasted Potatoes
Ingredients:
- 1 pound baby potatoes (halved)
- 2 cups fresh green beans (trimmed, or broccoli florets)
- 1 tablespoon oil
- Salt and pepper (to taste)
- 1 pound lean ground beef
- ½ medium onion (finely chopped)
- ¼ cup ketchup or barbecue sauce
- ¼ cup fine bread crumbs
- 1 egg
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup ketchup (for glaze)
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
Directions:
- Preheat the oven to 400°F. Line a rimmed baking sheet with foil and spray it with nonstick spray.
- Place the halved potatoes and green beans (or broccoli) in separate medium glass bowls. Drizzle both with oil and season with salt and pepper.
- Arrange the vegetables in a single layer on one end of the prepared baking sheet.
- To keep the meatloaf juices from mixing with the veggies, fold the edge of a second piece of foil to create a divider. Place this on the other side of the pan.
- In a large bowl, mix the lean ground beef, chopped onion, ketchup or barbecue sauce, bread crumbs, egg, Italian seasoning, salt, and pepper until well combined.
- Form the meat mixture into mini loaves and place them on the pan beside the vegetables.
- In a small bowl, mix the ketchup, brown sugar, and apple cider vinegar for the glaze. Brush this mixture over the mini meatloaves.
- Bake for about 25-30 minutes until the meatloaf is cooked through and the vegetables are tender.
how to serve Sheet Pan Mini Meatloaf and Roasted Potatoes
Serve your mini meatloaf hot from the oven alongside the roasted potatoes and green beans (or broccoli). This meal is perfect on its own, or you can add a simple salad for extra freshness.
how to store Sheet Pan Mini Meatloaf and Roasted Potatoes
Once cooked and cooled, store any leftovers in an airtight container in the refrigerator. They can last for 3-4 days. To reheat, microwave or place in the oven until warmed through.
tips to make Sheet Pan Mini Meatloaf and Roasted Potatoes
- Make sure to chop the vegetables evenly for consistent cooking.
- Use lean ground beef to keep the meatloaf moist but not greasy.
- Feel free to mix in your favorite herbs or spices to customize the meatloaf flavor.
- Using different vegetables or seasonings can change the meal into something new each time.
variation
You can use ground turkey or chicken instead of beef for a lighter option. Additionally, try adding shredded cheese to the meat mixture for extra flavor.
FAQs
Can I prep this meal ahead of time?
Yes! You can prepare the meatloaf mixture and the vegetables a day in advance. Just assemble everything on the baking sheet and store it in the fridge until you’re ready to bake.
What if I don’t have baby potatoes?
You can substitute with any small potatoes or even regular potatoes cut into smaller pieces.
Can I freeze leftovers?
Yes! You can freeze the mini meatloaf and potatoes. Just make sure to store them in an airtight container. Thaw before reheating for best results.
Sheet Pan Mini Meatloaf and Roasted Potatoes
Ingredients
Vegetables
- 1 pound baby potatoes (halved)
- 2 cups fresh green beans (trimmed, or broccoli florets)
- 1 tablespoon oil
- Salt and pepper (to taste)
Meatloaf Mixture
- 1 pound lean ground beef Make sure to use lean ground beef to keep the meatloaf moist.
- ½ medium onion (finely chopped)
- ¼ cup ketchup or barbecue sauce
- ¼ cup fine bread crumbs
- ½ teaspoon Italian seasoning Feel free to mix in your favorite herbs or spices.
- ½ teaspoon salt
- ⅛ teaspoon pepper
Glaze
- ¼ cup ketchup For glaze
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
Instructions
Preparation
- Preheat the oven to 400°F. Line a rimmed baking sheet with foil and spray it with nonstick spray.
- Place the halved potatoes and green beans (or broccoli) in separate medium glass bowls. Drizzle both with oil and season with salt and pepper.
- Arrange the vegetables in a single layer on one end of the prepared baking sheet.
- To keep the meatloaf juices from mixing with the veggies, fold the edge of a second piece of foil to create a divider and place it on the other side of the pan.
Cooking
- In a large bowl, mix the lean ground beef, chopped onion, ketchup or barbecue sauce, bread crumbs, egg, Italian seasoning, salt, and pepper until well combined.
- Form the meat mixture into mini loaves and place them on the pan beside the vegetables.
- In a small bowl, mix the ketchup, brown sugar, and apple cider vinegar for the glaze. Brush this mixture over the mini meatloaves.
- Bake for about 25-30 minutes until the meatloaf is cooked through and the vegetables are tender.
