Description
Quick and easy sheet pan mini meatloaves made with lean ground beef, baked alongside roasted baby potatoes and green beans for a complete meal.
Ingredients
- For the Meatloaf:
- 1 lb lean ground beef
- ½ medium onion, finely minced
- ⅓ cup ketchup or barbecue sauce
- ¼ cup breadcrumbs
- 1 large egg
- 1 tsp Italian seasoning
- ½ tsp salt
- ⅛ tsp black pepper
- For the Vegetables:
- 12 oz baby potatoes, quartered or halved
- 8 oz fresh green beans or broccoli florets
- 2 tbsp olive oil
- Salt and pepper, to taste
- Optional Glaze (for meatloaf):
- 2 tbsp ketchup
- 1 tsp Worcestershire sauce
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with aluminum foil and lightly spray with nonstick cooking spray for easy cleanup.
- Prepare the vegetables: In a bowl, toss the quartered baby potatoes and green beans (or broccoli) with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Spread them in a single layer on one side of the prepared baking sheet. You can use a folded piece of foil as a divider if you want to keep meatloaf juices separate.
- Prepare the meatloaf mixture: In a medium bowl, combine the ground beef, finely minced onion, ⅓ cup ketchup or barbecue sauce, breadcrumbs, egg, Italian seasoning, ½ teaspoon salt, and ⅛ teaspoon pepper. Mix gently with your hands until just combined; avoid overmixing.
- Form the mini meatloaves: Divide the beef mixture into four equal portions. Shape each portion into a small, rectangular mini meatloaf (about 3.5 x 2 inches). Place these mini meatloaves on the other side of the baking sheet, opposite the vegetables.
- Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the potatoes are tender and the internal temperature of the meatloaves reaches 160°F (71°C) when tested with a meat thermometer.
- Glaze (optional): If using, whisk together 2 tablespoons of ketchup and 1 teaspoon of Worcestershire sauce. Brush this glaze over the mini meatloaves during the last 5-10 minutes of baking, or right before serving.
- Serve: Carefully remove the sheet pan from the oven and serve the mini meatloaves immediately alongside the roasted vegetables.
Notes
- Use a meat thermometer to ensure the meatloaves reach 160°F for safety.
- Substitute broccoli for green beans if preferred.
- For easier cleanup, the foil lining and spray are recommended.