Sheet Pan Mini Meatloaf and Roasted Potatoes

Sheet Pan Mini Meatloaf and Roasted Potatoes is a quick and easy dinner recipe for those hectic weeknights! Homemade mini meatloaves bake to perfection alongside potatoes and veggies all on one pan. I think my favorite part might be the tangy meatloaf glaze!

Can’t get enough meatloaf? Try my Crockpot Meatloaf Recipe, my Easy Turkey Meatloaf or this Air Fryer Meatloaf next!

overhead image of sheet pan with mini meatloaves, roasted broccoli and potatoes.
overhead image of sheet pan with mini meatloaves, roasted broccoli and potatoes.

One pan dinner recipes are always my favorite! Why? Easier clean up, of course!

When these Mini Meatloaves and Vegetables are all said and done here, all you need to do is toss out the foil or parchment paper that lined the pan. (If you’re also a fan of sheet pan dinners, you’ll love my recipe for Sheet Pan Sausage and Potatoes!)

It also definitely helps that my family can’t seem to get enough of this easy dinner recipe.

The glazed mini meatloaves are perfectly portioned, the roasted potatoes are oh so tender, and the veggies (you can use green beans or broccoli) always turn out amazing as well. It’s a well-rounded dinner that’s all on just one pan!

What really sends the homemade meatloaves over the top is the tangy glaze. It’s a simple combination of ketchup, brown sugar and apple cider vinegar and it really hits the spot.

The way it compliments the ingredients in the actual meatloaf is so satisfying! 

Ingredients Needed:

ingredients needed for sheet pan mini meatloaf and potatoes.ingredients needed for sheet pan mini meatloaf and potatoes.
  • Potatoes: It’s best to use creamer potatoes (young yukon gold or red potatoes) since they’re so tender. The skin is delicate, so no need to peel!
  • Veggies: Feel free to use green beans or broccoli florets. Both work very well in this recipe – just make sure that they’re fresh. 
  • Oil: Olive oil or canola oil both get the job done. 
  • Salt and Pepper: Try not to be too heavy-handed with the salt! As for the black pepper, freshly cracked is always best. 
  • Ground Beef: I like to use lean ground beef, but you can use whichever kind you like best.
  • Onion: Not a fan of bits of onion in your meatloaf? Swap it with onion powder. 
  • Sauce: You can use either ketchup or barbecue sauce.
  • Breadcrumbs: Fine breadcrumbs are what you’ll want! That way you don’t have larger pieces of breadcrumbs in your meatloaf. 
  • Egg: This will work with the breadcrumbs to bind all of the ingredients together. 
  • Italian Seasoning: This adds a subtle herbaceous note that really makes the meatloaf mixture so good!
  • Brown Sugar: All out? No worries! Make your own by combining one cup of granulated white sugar with one tablespoon of molasses. 
  • Apple Cider Vinegar: This makes the glaze on top of the meatloaves deliciously sweet and tangy. 

How to Make Sheet Pan Mini Meatloaf and Roasted Potatoes

Making this sheet pan dinner is easy, and cleaning up afterwards is even easier. That’s a huge win in my house!

  1. Get the veggies ready. Place the halved potatoes and green beans (or broccoli) in a bowl. Drizzle with a little oil and season with salt and pepper. Spread them in an even layer on the prepared baking sheet. 
  2. Make the meatloaf mixture. Combine the beef, onion, ketchup, breadcrumbs, egg, and seasonings in a bowl until combined. 
  1. Form the mini meatloaves. Use your hands to shape 4 evenly sized mini meatloves. Line them up on the foil, across from the vegetables.
  2. Bake and glaze. Place the pan in the oven and bake for 25-30 minutes. Just before serving, stir the glaze ingredients together and brush it all over the meatloaves. 
overhead image of a mini meatloaf on a plate with fork.overhead image of a mini meatloaf on a plate with fork.

How do I know when mini meatloaves are done cooking?

If you’re unsure, I highly recommend using a meat thermometer to check! Once inserted into the thickest part of the meatloaf, the thermometer should read 160°F. 

What can I do with leftover meatloaf?

Besides just reheating it and enjoying it as-is, there are plenty of ways you can get creative with leftover meatloaf! Here are just a few of my favorite ways to enjoy this reheated entree:

  • Make a meatloaf sandwich (you can use either cold or hot meatloaf).
  • Crumble up meatloaf and use it as an easy base for shepherd’s pie.
  • Add slabs of meatloaf to BBQ-inspired tacos.
  • Add a touch of sweetness to canned or homemade chilli by mixing in crumbled or cubed leftover meatloaf.

Should I use ketchup or BBQ sauce for my meatloaf glaze?

The choice is entirely yours! Personally, I like to use ketchup in both the meatloaf mixture and in the glaze. However, BBQ sauce is also pretty delicious! It just depends on which condiment is your personal favorite. 

How to Freeze Sheet Pan Mini Meatloaves

These sheet pan mini meatloaves are ideal for prepping and freezing! You can even make a double batch and freeze half of them to save time. 

Follow the meatloaf instructions as written, but don’t bake them. Wrap the uncooked meatloaves tightly in two layers of plastic wrap. Write the date on the plastic or a piece of tape and store in the freezer for up to 3 months.

When you’re ready to enjoy the mini meatloaves, simply let them thaw in the fridge overnight and cook according to recipe directions.

grey plate with mini meatloaf, potatoes and broccoli.grey plate with mini meatloaf, potatoes and broccoli.

How to Store Mini Meatloaves

Have any leftovers? You’re in luck because this recipe reheats wonderfully! 

Store your leftovers in an airtight container in the fridge for 2-3 days. While you can always just zap your leftovers in the microwave, I have an oven method that’s pretty great at not drying out the meatloaf!

Simply place the meatloaves in a casserole dish with a couple tablespoons of beef broth or water. Cover the meatloaves with foil and reheat in a 250°F oven for 20 minutes or until warmed through.

Variations to Try

  • Swap the veggies: Try using vegetables like broccoli, cauliflower, sweet peppers, zucchini, and halved baby carrots. Make sure the veggies are cut into small, even shapes so they’ll be tender by the time the meatloaf is fully cooked.
  • Experiment with different sauces: Ketchup and BBQ sauce are my go-to sauces for these mini meatloaves, but you can experiment with any sweet and tangy sauce. Hoisin sauce and teriyaki sauce are perfect for making Asian-inspired mini meatloaves!
  • Change the meat. You can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Serving Suggestions

This one pan dinner really has it all! It has an entree and two sides all on the same pan, so there’s not really a need to pair it with any other side dishes. 

Prevent your screen from going dark

  • Preheat oven to 400 degrees F and line a rimmed baking sheet with tin foil. Grease with non-stick spray.

  • Place potatoes and green beans or broccoli each in a medium glass bowl. Drizzle both with oil and season with salt and pepper.

  • Place all vegetables in a single layer on one end of the prepared baking sheet.

  • Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.

  • In a medium bowl, stir together beef, onion, ketchup, bread crumbs, egg, Italian seasoning, salt and pepper.

  • Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet.

  • Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F.

  • Stir together glaze ingredients and brush over meatloaves before serving.

I have updated this recipe since creating the original, which was a simple 6 ingredient dinner. If you prefer to use the original recipe, you can find it here.
Ingredients and Substitutions:
Vegetables: originally I used green beans in this recipe instead of broccoli — both work equally as well and cook in about the same amount of time! Feel free to swap the vegetables for those your family enjoys, just keep in mind that cook times can vary.
Beef: you can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.
Onion: if you prefer not to have pieces of onion in your meatloaf, you can swap the diced onion for ½ teaspoon of onion powder. 

Calories: 364cal | Carbohydrates: 37g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 711mg | Potassium: 1011mg | Fiber: 3g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 4mg

Keywords mini meatloaf, sheet pan dinners

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