Why Make This Recipe
Sheet Pan Mini Meatloaf with Roasted Vegetables is a wonderful dish that combines comfort food with healthy options. This recipe not only offers the classic flavors of meatloaf but also pairs it with a colorful array of roasted vegetables. It’s easy to prepare and perfect for busy weeknights. Plus, making everything on one pan means less cleanup for you!
How to Make Sheet Pan Mini Meatloaf with Roasted Vegetables
Ingredients:
- 1 lb lean ground beef
- 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
- 1 large egg
- 1/4 cup ketchup (plus extra for glazing)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 3 large carrots, cut into sticks
- 1/2 lb green beans, trimmed
- 8 baby potatoes or red potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley or thyme, chopped
Directions:
- In a large bowl, combine the ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently with your hands or a spoon until combined. Avoid overmixing to keep the meatloaf tender.
- Divide the mixture into 6 to 8 equal portions. Shape each portion into a small oval or loaf shape and place them evenly spaced on one side of a parchment-lined or lightly greased large sheet pan.
- Cut the carrots into sticks, trim the green beans, and halve the baby potatoes. Toss the vegetables with olive oil, salt, and pepper until evenly coated. Spread them on the other side of the pan around the meatloaves.
- Place the sheet pan in a preheated oven at 400°F (205°C) and bake for 25 to 30 minutes. Halfway through cooking, carefully turn the vegetables for even roasting. The meatloaves are done when the internal temperature reaches 160°F (70°C) and the vegetables are tender and caramelized.
- In the last 5 minutes of baking, brush the tops of the mini meatloaves with extra ketchup or your favorite glaze. Return to the oven to achieve a glossy, flavorful finish.
How to Serve Sheet Pan Mini Meatloaf with Roasted Vegetables
Once cooked, let the meatloaves cool for a few minutes. Serve them warm alongside the roasted vegetables. You can garnish with fresh parsley or thyme for added flavor and color. This dish works well with a side salad or some crusty bread if you want a heartier meal.
How to Store Sheet Pan Mini Meatloaf with Roasted Vegetables
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3 to 4 days. To reheat, place them in the oven or microwave until heated through.
Tips to Make Sheet Pan Mini Meatloaf with Roasted Vegetables
- Use lean ground beef for a healthier option, but you can substitute with turkey or chicken if you prefer.
- Feel free to add other vegetables like bell peppers or zucchini for more variety.
- If you like a little kick, add some chili powder or hot sauce to the meat mixture.
Variation
For a twist on this classic dish, try using different types of meat or non-meat alternatives like lentils or quinoa for a vegetarian version. You can also experiment with different spices and herbs to change up the flavor profile.
FAQs
Can I freeze the mini meatloaves?
Yes! You can freeze unbaked mini meatloaves. Just shape them, place them on a baking sheet, and freeze until solid. Transfer them to a freezer bag. Bake directly from frozen, adding a little extra time.
Can I use pre-cooked vegetables?
While fresh vegetables work best for roasting, you can use pre-cooked or frozen vegetables; just be aware that the cooking time may need to be adjusted.
What can I serve with mini meatloaf?
Mini meatloaf pairs well with mashed potatoes, a simple green salad, or even macaroni and cheese for a comforting meal.
Sheet Pan Mini Meatloaf with Roasted Vegetables
A delicious combination of classic meatloaf and colorful roasted vegetables, perfect for busy weeknights and easy cleanup.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb lean ground beef
- 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
- 1 large egg
- 1/4 cup ketchup (plus extra for glazing)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 3 large carrots, cut into sticks
- 1/2 lb green beans, trimmed
- 8 baby potatoes or red potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley or thyme, chopped
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently until combined.
- Divide the mixture into 6 to 8 equal portions and shape into small ovals or loaves. Place on a parchment-lined large sheet pan.
- Toss the cut carrots, trimmed green beans, and halved baby potatoes with olive oil, salt, and pepper, and spread around the meatloaves on the pan.
- Preheat the oven to 400°F (205°C) and bake for 25 to 30 minutes, turning the vegetables halfway through.
- Brush the meatloaves with extra ketchup in the last 5 minutes of baking for a glossy finish.
- Let the meatloaves cool for a few minutes and serve warm with the roasted vegetables.
Notes
Store leftovers in an airtight container for 3 to 4 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg