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Sheet Pan Mini Meatloaf and Roasted Potatoes

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. 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.

Find it online: https://recipe.newsvks.com/sheet-pan-mini-meatloaf-and-roasted-potatoes/