Description
This Sheet Pan Mini Meatloaves and Veggies recipe is a complete and easy meal that’s perfect for busy weeknights! Tender mini meatloaves are baked alongside roasted potatoes and broccoli, all on one sheet pan for minimal cleanup.
Ingredients
Units
Scale
Roasted Vegetables:
- 1 1/2 pounds small red potatoes, quartered
- 1 large head broccoli, chopped into florets
- 2 tablespoons olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese
Mini Meatloaves:
- 12 ounces 85/15 ground beef
- 1 large egg
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1/4 cup barbecue sauce or ketchup
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: additional barbecue sauce or ketchup for glazing
Instructions
- Preheat and Prep: Preheat oven to 400°F (200°C). Line a half baking sheet with parchment paper.
- Prepare Vegetables: In a large bowl, combine potatoes and broccoli. Toss with olive oil, Italian seasoning, salt, pepper, and Parmesan cheese. Spread on the prepared baking sheet, leaving space for the meatloaves.
- Prepare Meatloaves: In a separate bowl, combine ground beef, egg, onion, garlic, breadcrumbs, barbecue sauce/ketchup, Italian seasoning, salt, and pepper. Mix well. Form into four oval mini meatloaves.
- Assemble and Bake: Place meatloaves on the baking sheet alongside the vegetables, about 1 inch apart. Bake for 35 minutes, or until meatloaves reach an internal temperature of 160°F (71°C).
- Optional Glaze: After 25 minutes, you can brush the meatloaves with additional barbecue sauce/ketchup and return to the oven for the remaining time.
Notes
- 85/15 ground beef is recommended for best results.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Meatloaf mixture can be prepared 1 day ahead and refrigerated.
- Mini meatloaves can be frozen raw for up to 6 months. Thaw overnight in the refrigerator before baking.
Nutrition
- Serving Size: 1 mini meatloaf with vegetables
- Calories: 500
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg
