Sheet Pan Mini Meatloaf and Roasted Potatoes

If you’re looking for a hearty, easy-to-make dinner that satisfies all your cravings in one go, this Sheet Pan Mini Meatloaf and Roasted Potatoes recipe is the perfect choice. With flavorful mini meatloaves paired alongside tender roasted potatoes and green beans or broccoli, this one-pan meal is both convenient and delicious. The best part? Minimal cleanup since everything cooks on one sheet!

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This recipe is ideal for a busy weeknight or a family dinner, and you can easily customize the vegetables based on what you have on hand. In this detailed guide, we’ll break down each step to ensure your meal turns out perfectly every time.

Ingredients: Simple and Savory

Each ingredient in this recipe plays a key role in delivering a flavorful, satisfying dinner. Here’s a closer look at what you’ll need to create your mini meatloaf and roasted veggies:

1. Creamer Potatoes (1 lb, halved)

Creamer potatoes are small, tender potatoes with a naturally buttery flavor. Halving them ensures they roast evenly and develop a crispy exterior while remaining soft inside. You can substitute with other small potato varieties like baby red potatoes or fingerlings if needed.

2. Green Beans or Broccoli Florets (2 Cups)

For a balanced meal, this recipe includes a vegetable option. You can choose between green beans or broccoli florets—both roast beautifully alongside the potatoes, adding a fresh, healthy component to the dish. Feel free to switch it up with Brussels sprouts, asparagus, or even carrots based on your preferences.

3. Olive Oil (1 Tablespoon)

A drizzle of olive oil helps to crisp up the potatoes and vegetables while locking in moisture. It also aids in browning, giving you that perfect roasted texture.

4. Salt and Pepper

Simple seasoning with salt and pepper enhances the natural flavors of the potatoes and vegetables. A little seasoning goes a long way in creating a delicious roast.

5. Lean Ground Beef (1 lb)

Lean ground beef is the base of the mini meatloaves, providing rich flavor and protein. You can also substitute with ground turkey or ground chicken if you prefer a lighter version.

6. Onion (½ Medium, Finely Diced or Grated)

Finely diced or grated onion adds moisture and flavor to the meatloaves. Grating the onion ensures it blends smoothly into the mixture, while dicing adds texture.

7. Ketchup or Barbecue Sauce (¼ Cup)

Ketchup or barbecue sauce not only adds flavor but also moisture to the meatloaf. It helps bind the ingredients together while contributing a subtle sweetness and tang.

8. Fine Bread Crumbs (¼ Cup)

Bread crumbs act as a binder, absorbing the moisture from the meat and onion, ensuring the meatloaf holds its shape. Fine bread crumbs are ideal for creating a smoother texture, but you can use panko crumbs for a bit more crunch.

9. Egg (1)

The egg is another binding agent that holds the mini meatloaves together, ensuring they stay intact during baking.

10. Italian Seasoning (½ Teaspoon)

Italian seasoning adds a fragrant herbal note, enhancing the flavor of the meatloaf. It typically includes a blend of oregano, basil, and thyme, bringing a Mediterranean flair to the dish.

11. Meatloaf Glaze: Ketchup (¼ Cup), Brown Sugar (1 Tablespoon), Cider Vinegar (1 Teaspoon)

The meatloaf glaze adds a sweet and tangy finish to the mini meatloaves. The combination of ketchup, brown sugar, and cider vinegar creates a sticky, flavorful coating that caramelizes slightly in the oven, providing a perfect contrast to the savory meat.

Step-by-Step Instructions: Preparing Sheet Pan Mini Meatloaf and Roasted Potatoes

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). Lining a rimmed baking sheet with tin foil and spraying it with non-stick spray will help prevent the meatloaf and vegetables from sticking and make cleanup easier.

Step 2: Prepare the Vegetables

In separate medium glass bowls, toss the halved potatoes and green beans or broccoli with olive oil, salt, and pepper. This step ensures that the vegetables are evenly coated and seasoned. Once seasoned, place the vegetables on one side of the prepared baking sheet in a single layer. This ensures they roast evenly and develop that perfect crispy texture.

Step 3: Make the Mini Meatloaf Mixture

In a medium bowl, combine the lean ground beef, finely diced onion, ¼ cup ketchup or barbecue sauce, ¼ cup bread crumbs, 1 egg, Italian seasoning, ½ teaspoon salt, and ⅛ teaspoon black pepper. Mix until all ingredients are evenly distributed but be careful not to overmix, as this can make the meatloaf tough.

Step 4: Shape and Place the Meatloaves

Once the mixture is well combined, shape it into 4 mini rectangular meatloaves. Creating individual mini meatloaves allows them to cook faster and ensures each person gets their own portion. Line these up on the other side of the baking sheet, using a folded piece of foil to create a barrier between the meat and vegetables if desired.

Step 5: Bake

Place the baking sheet in the oven and bake for 25-30 minutes. The meatloaf should reach an internal temperature of 160°F (70°C) to ensure it’s fully cooked. Meanwhile, the potatoes should become fork-tender, and the vegetables should be slightly browned around the edges. If you notice the vegetables browning too quickly, you can give them a stir halfway through the cooking time to ensure even roasting.

Step 6: Make the Meatloaf Glaze

While the meatloaf and vegetables are baking, stir together the glaze ingredients: ¼ cup ketchup, 1 tablespoon brown sugar, and 1 teaspoon cider vinegar. This simple glaze adds a sweet, tangy finish to the mini meatloaves.

Step 7: Glaze and Serve

Once the meatloaf is cooked through, remove the sheet pan from the oven. Brush the glaze over the top of each mini meatloaf. Return the meatloaves to the oven for an additional 2-3 minutes to allow the glaze to set and become slightly caramelized.

Tips for Success: Maximizing Flavor and Ease

1. Make-Ahead Meal

You can prepare the mini meatloaf mixture in advance and store it in the fridge for up to 24 hours. When ready to cook, shape the meatloaves, place them on the sheet pan, and proceed with the recipe as directed. This is especially helpful for busy weeknights when you need dinner ready fast.

2. Customize the Vegetables

Feel free to swap out the green beans or broccoli for your favorite vegetables. Asparagus, carrots, or Brussels sprouts roast beautifully alongside the potatoes and add variety to the dish. Just make sure to cut the vegetables into pieces that will cook at the same rate as the potatoes.

3. Add Cheese for Extra Flavor

If you’re a cheese lover, consider adding a slice of cheddar, mozzarella, or even Parmesan to the top of each mini meatloaf during the last few minutes of baking. The melted cheese will add another layer of flavor and richness to the dish.

4. Use a Meat Thermometer

To ensure that your meatloaves are cooked perfectly, use a meat thermometer to check the internal temperature. The mini meatloaves should reach 160°F for safe consumption.

5. Double the Recipe for Leftovers

This recipe makes four mini meatloaves, but you can easily double the ingredients if you want leftovers or are feeding a larger group. Mini meatloaves make excellent next-day lunches, and they can even be frozen for future meals.

Conclusion: A Complete and Satisfying Meal in One Pan

Sheet Pan Mini Meatloaf and Roasted Potatoes is a convenient and flavorful dinner that will quickly become a staple in your meal rotation. The mini meatloaves are packed with flavor and topped with a tangy glaze, while the roasted potatoes and vegetables provide a healthy and hearty side. With just one sheet pan, you can prepare a complete meal that’s perfect for weeknight dinners, family gatherings, or meal prep.

Not only is this dish easy to make, but it’s also customizable swap out the vegetables, experiment with different seasonings, or try adding cheese for an extra twist. With minimal effort and maximum flavor, this recipe is a must-try for anyone looking for a simple, satisfying dinner.