Sheet pan dinners are the ultimate solution for busy weeknights, combining convenience and flavor in one pan. This recipe for Sheet Pan Mini Meatloaf and Roasted Potatoes is no exception. Perfectly seasoned mini meatloaves pair beautifully with crispy, golden potatoes for a complete and satisfying meal.
Ingredients
For the Mini Meatloaves:
- Ground beef:Â 1 pound (preferably 80/20 for juiciness)
- Breadcrumbs: ½ cup
- Egg:Â 1 large
- Milk:Â 2 tablespoons
- Ketchup:Â 2 tablespoons (plus extra for topping)
- Worcestershire sauce:Â 1 teaspoon
- Onion: ½ small, finely chopped
- Garlic powder: ½ teaspoon
- Salt:Â 1 teaspoon
- Black pepper: ½ teaspoon
For the Roasted Potatoes:
- Baby potatoes:Â 1 pound, halved
- Olive oil:Â 2 tablespoons
- Garlic powder:Â 1 teaspoon
- Paprika: ½ teaspoon
- Salt:Â 1 teaspoon
- Black pepper: ½ teaspoon
Instructions
Prepare the Meatloaves:
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, chopped onion, garlic powder, salt, and black pepper. Mix until just combined; avoid overmixing to keep the meatloaves tender.
- Divide the mixture into four equal portions. Shape each portion into a small loaf and place them on one side of the prepared sheet pan. Add a small dollop of ketchup on top of each loaf and spread evenly.
Prepare the Potatoes:
- In a separate bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and black pepper. Ensure the potatoes are well-coated with the seasoning.
- Spread the potatoes in a single layer on the other side of the sheet pan.
Bake:
- Place the sheet pan in the preheated oven and bake for 25–30 minutes, or until the meatloaves reach an internal temperature of 160°F (70°C) and the potatoes are golden and tender.
- If needed, broil for an additional 2–3 minutes to achieve a crispy top on the meatloaves and potatoes.
Serving:
- Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Serving and Storage Tips
- Serving:Â Pair the meal with a green salad or steamed vegetables for added freshness and balance.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
- Freezing Tips:Â You can freeze uncooked meatloaves for up to 3 months. Simply thaw overnight in the refrigerator before baking as directed.
FAQs
1. Can I substitute ground beef with another protein?
Yes, ground turkey, chicken, or pork can be used. However, adjust the cooking time slightly as they may cook faster than beef.
2. What can I use instead of breadcrumbs?
Crushed crackers, rolled oats, or panko breadcrumbs are excellent substitutes for traditional breadcrumbs.
3. Can I add vegetables to the sheet pan?
Absolutely! Vegetables like carrots, broccoli, or green beans can be roasted alongside the potatoes. Just ensure they are cut into similar sizes for even cooking.
4. How can I make this recipe gluten-free?
Use gluten-free breadcrumbs and confirm that your Worcestershire sauce is gluten-free to adapt the recipe.
Enjoy your flavorful and convenient Sheet Pan Mini Meatloaf and Roasted Potatoes meal!
PrintSheet Pan Mini Meatloaf and Roasted Potatoes
This easy sheet pan dinner features tender mini meatloaves glazed with a tangy sauce, accompanied by roasted potatoes and your choice of green beans or broccoli. It’s a comforting meal perfect for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Vegetables:
- 1 lb creamer potatoes, halved
- 2 cups fresh green beans or broccoli florets
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Mini Meatloaves:
- 1 lb lean ground beef
- ½ medium onion, finely diced or grated
- ¼ cup ketchup or barbecue sauce
- ¼ cup fine breadcrumbs
- 1 large egg
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- â…› teaspoon black pepper
For the Glaze:
- ¼ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 400°F (200°C).
- Line a rimmed baking sheet with aluminum foil and lightly grease it with non-stick spray.
- Season the Vegetables:
- In a bowl, toss the halved potatoes with ½ tablespoon of olive oil, salt, and pepper.
- In a separate bowl, toss the green beans or broccoli with the remaining ½ tablespoon of olive oil, salt, and pepper.
- Arrange the potatoes on one side of the prepared baking sheet in a single layer.
- Place the green beans or broccoli next to the potatoes, keeping them separate.
- Prepare the Meatloaf Mixture:
- In a large bowl, combine the ground beef, diced onion, ketchup or barbecue sauce, breadcrumbs, egg, Italian seasoning, salt, and pepper.
- Mix gently until all ingredients are well incorporated, being careful not to overmix.
- Form and Place Mini Meatloaves:
- Divide the meat mixture into four equal portions.
- Shape each portion into a small rectangular loaf.
- Place the mini meatloaves on the empty side of the baking sheet, ensuring they don’t touch each other or the vegetables.
- Bake:
- Transfer the baking sheet to the preheated oven.
- Bake for 25-30 minutes, or until the potatoes are tender and the meatloaves reach an internal temperature of 160°F (71°C).
- Prepare the Glaze:
- While the meatloaves and vegetables are baking, mix together the ketchup, brown sugar, and apple cider vinegar in a small bowl until smooth.
- Glaze the Meatloaves:
- Remove the baking sheet from the oven.
- Brush the prepared glaze evenly over the top of each mini meatloaf.
- Return the baking sheet to the oven and bake for an additional 5 minutes to set the glaze.
- Serve:
- Once done, remove from the oven and let rest for a few minutes.
- Serve the mini meatloaves hot, alongside the roasted potatoes and vegetables.
Notes
- Feel free to substitute the green beans or broccoli with other quick-cooking vegetables like asparagus or Brussels sprouts.
- For a sweeter glaze, increase the brown sugar to 2 tablespoons.
- Ensure the meatloaves are not too thick to allow even cooking within the specified time.