Sheet Pan Mini Meatloaf and Roasted Potatoes
A convenient and hearty family dinner featuring mini meatloaves and roasted potatoes, all cooked on a single sheet pan for easy cleanup.
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.
Notes
This meal is great on its own, or you can add a simple salad for extra freshness. Once cooked and cooled, store any leftovers in an airtight container in the refrigerator for 3-4 days.