Description
Sheet Pan Mini Meatloaf and Roasted Potatoes is the perfect solution for busy weeknights, combining flavorful mini meatloaves with roasted potatoes and fresh veggies—all on one pan. This dish not only simplifies meal prep but also allows the flavors to meld beautifully, making it a family favorite. With just 20 minutes of prep time, you can enjoy a hearty, comforting meal that’s easy to clean up. Customize it with your choice of seasonal vegetables to suit your taste or what you have on hand.
Ingredients
Scale
- 1 pound lean ground beef
- ½ medium onion, finely chopped
- ¼ cup ketchup or barbecue sauce
- ¼ cup fine bread crumbs
- 1 egg
- 1 pound baby potatoes, halved
- 2 cups fresh green beans or broccoli florets
- 1 tablespoon oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- In a bowl, combine potatoes and green beans (or broccoli) with oil, salt, and pepper.
- Spread the veggies on one side of a baking sheet.
- Mix beef, onion, ketchup, bread crumbs, egg, Italian seasoning, salt, and pepper in another bowl until combined.
- Shape the mixture into small loaves and place them next to the veggies on the sheet.
- Brush mini meatloaves with a glaze made from ketchup, brown sugar, and apple cider vinegar.
- Bake for about 25 minutes until cooked through.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf (approximately 150g)
- Calories: 295
- Sugar: 10g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg