Sheet Pan Mini Meatloaves and Veggies Recipe

This Sheet Pan Mini Meatloaves and Veggies recipe is a complete and convenient meal that’s perfect for busy weeknights! Imagine flavorful mini meatloaves cooked alongside roasted potatoes and broccoli, all on one sheet pan. This recipe is easy to make, requires minimal cleanup, and delivers a delicious and satisfying meal that’s ready in under an hour.

Why You’ll Love This Recipe

• One-Pan Wonder: Minimal cleanup! Everything cooks together on one sheet pan, saving you time and effort.
• Complete Meal: This recipe provides a balanced meal with protein, vegetables, and carbohydrates, all cooked together.
• Easy to Customize: Use your favorite vegetables or seasonings to customize this dish to your liking.
• Perfect for Meal Prep: These mini meatloaves and veggies are great for meal prepping and can be stored in the refrigerator for easy lunches or dinners throughout the week.

this Recipe

Ingredients

Roasted Vegetables

• Small red potatoes: Quartered and adds a hearty and satisfying carbohydrate.
• Broccoli florets: Chopped and adds a healthy dose of fiber and nutrients.
• Olive oil: Used to coat the vegetables and help them roast evenly.
• Italian seasoning: Adds a blend of herbs for a classic Italian flavor.
• Salt and pepper: Season the vegetables to perfection.
• Parmesan cheese: Adds a salty and savory flavor.

Mini Meatloaves

• Ground beef: Use 85/15 ground beef for the best flavor and texture.
• Egg: Acts as a binder and helps hold the meatloaves together.
• Onion: Diced and adds a savory base and sweetness.
• Garlic: Minced and adds a fragrant and savory punch.
• Breadcrumbs: Helps bind the meatloaves and adds texture.
• Barbecue sauce or ketchup: Adds sweetness and moisture to the meatloaves.
• Italian seasoning: Adds a blend of herbs for a classic Italian flavor.
• Salt and pepper: Season the meatloaves to perfection.

Note: For exact measurements, see the recipe card below!

How to Make Sheet Pan Mini Meatloaves and Veggies

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a half baking sheet with parchment paper and set aside.

Step 2: Prepare the Vegetables

In a large bowl, combine the quartered potatoes and broccoli florets. Drizzle with olive oil and season with Italian seasoning, salt, pepper, and parmesan cheese. Toss until evenly coated. Spread the vegetables onto the prepared baking sheet in a single layer, leaving space for the meatloaves. Set aside.

Step 3: Prepare the Meatloaves

In a separate large bowl, combine the ground beef, egg, diced onion, minced garlic, breadcrumbs, barbecue sauce (or ketchup), Italian seasoning, salt, and pepper. Mix until fully combined. Form the meat mixture into four oval-shaped mini meatloaves, ensuring they are equal in size.

Step 4: Assemble and Bake

Add the mini meatloaves to the prepared baking sheet, placing them about 1 inch apart from the vegetables. Bake for about 35 minutes, or until the meatloaves are cooked through and reach an internal temperature of 160°F (71°C). Optionally, remove the pan from the oven after 25 minutes and brush the meatloaves with additional barbecue sauce or ketchup for a glaze, then return to the oven to finish roasting.

Step 5: Serve

Remove the sheet pan from the oven and let it cool slightly before serving. Serve the mini meatloaves and roasted vegetables hot.

Pro Tips for Making the Recipe

• Use 85/15 ground beef: This ratio of lean to fat provides the best flavor and texture for the meatloaves.
• Don’t overcrowd the pan: Ensure the vegetables and meatloaves are arranged in a single layer on the baking sheet to allow for even cooking.
• Use a meat thermometer: An instant-read thermometer is the best way to ensure the meatloaves are cooked to a safe internal temperature.
• Customize the vegetables: Feel free to use your favorite vegetables, such as carrots, bell peppers, or zucchini.
• Make ahead: The meatloaf mixture can be prepared up to 24 hours in advance and stored in the refrigerator until ready to assemble.

How to Serve

These Sheet Pan Mini Meatloaves and Veggies are a complete meal on their own, but here are some serving suggestions:

• Side Salad: Serve with a simple green salad for a light and refreshing addition.
• Extra Sauce: Serve with extra barbecue sauce or ketchup for dipping.
• Grain Bowl: Serve the meatloaves and vegetables over a bed of rice or quinoa for a hearty and satisfying grain bowl.

Make Ahead and Storage

This Sheet Pan Mini Meatloaves and Veggies recipe is great for making ahead of time or storing leftovers.

Storing Leftovers

Store leftover meatloaves and vegetables in an airtight container in the refrigerator for up to 3-4 days.

Freezing

Mini meatloaves can be frozen raw for up to 6 months. To thaw, transfer to the refrigerator overnight, then prepare the recipe as written above.

Reheating

Reheat gently in the oven at 350°F until warmed through, or reheat individual portions in the microwave.

FAQs

1. Can I use a different type of ground meat?
Yes, you can! Ground turkey or ground chicken are great alternatives to ground beef.

2. Can I use a different type of cheese?
Absolutely! Feel free to use your favorite cheese, such as cheddar, Monterey Jack, or a blend of cheeses.

3. Can I add other seasonings to the meatloaves or vegetables?
Definitely! Feel free to experiment with your favorite seasonings, such as garlic powder, onion powder, or dried herbs.

4. Can I make this recipe without the breadcrumbs?
Yes, you can! You can substitute the breadcrumbs with rolled oats or almond flour.

This Sheet Pan Mini Meatloaves and Veggies Recipe is a simple, flavorful, and convenient way to enjoy a complete and satisfying meal. With its easy preparation, minimal cleanup, and customizable ingredients, it’s a recipe you’ll want to make again and again!

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