Name: Mini Meatloaf on a Sheet Pan Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ lbs ground beef; 1 cup breadcrumbs; 2 eggs; 1/2 cup milk; 1/2 cup onion, finely chopped; 2 cloves garlic, minced; 1/3 cup ketchup; 2 tablespoons Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; Baby potatoes, halved; Green beans or carrots; Olive oil, salt, and pepper; 1/2 cup ketchup; 2 tablespoons brown sugar; 1 tablespoon mustard (optional)

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If you have been craving a homey, satisfying meal that feels like a warm hug, look no further than this Mini Meatloaf on a Sheet Pan Recipe. It’s a delightful twist on the classic meatloaf, where individual, juicy portions bake to perfection on a single sheet pan. That means faster cooking, less mess, and a chance to sneak some veggies right alongside your meatloaves for a complete, comforting dinner that’s perfect for busy weeknights or meal prepping in advance.

Ingredients You’ll Need

The image shows various ingredients placed in white bowls and a white plate on a white marbled surface. In the center, there is a white plate with two layers of raw ground meat, one square and one rectangular, both pinkish-red with fat sprinkled. To the upper left, a white bowl holds small, sliced potatoes in shades of yellow and red, while to the upper right, another bowl is filled with bright green broccoli florets. Below the broccoli, a small white bowl contains finely chopped white onions. Near the bottom right, a white bowl holds two raw eggs with yellow yolks. Other small white bowls contain light brown sugar, dry oats, and a milky white liquid. A glass bowl at the bottom left holds a dark brown liquid, likely soy sauce or similar. On the far left is a bottle of ketchup with a red label. The arrangement is neat and visually balanced, with the various textures and colors clearly shown, all on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential, each adding its own magic to the texture and flavor of your mini meatloaves. From the savory ground beef to the aromatic seasonings and the tangy topping, everything works together to create a balanced, crave-worthy dish.

1½ lbs ground beef: The hearty base that keeps each mini meatloaf tender and juicy.
1 cup breadcrumbs: Helps bind the meat mixture and gives a soft bite without being dense.
2 eggs: Act as a natural glue to hold everything together perfectly.
½ cup milk: Adds moisture so the meatloaves stay soft inside.
½ cup onion, finely chopped: Brings a subtle sweetness and crunch when cooked.
2 cloves garlic, minced: Gives that familiar savory aroma that wakes up your taste buds.
⅓ cup ketchup: Incorporates a slight tang and moisture within the meat.
2 tablespoons Worcestershire sauce: Deepens the umami flavor for a richer bite.
1 teaspoon salt: Essential for bringing out all the flavors.
½ teaspoon black pepper: Adds a gentle kick without overpowering.
1 teaspoon Italian seasoning: Infuses herbaceous notes for an inviting aroma.
Optional sheet pan vegetables (baby potatoes, green beans, carrots): Easily cook alongside your meatloaves for a convenient, colorful meal.
Olive oil, salt, and pepper: For tossing your vegetables to roast perfectly.
Topping – ½ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon mustard (optional): Creates that classic glossy, slightly sweet glaze that seals in moisture and amplifies flavor.

How to Make Mini Meatloaf on a Sheet Pan Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 400°F (200°C) and lining a large sheet pan with parchment paper. This simple step guarantees easier cleanup and prevents sticking, so your mini meatloaves come off looking picture-perfect.

Step 2: Mix the Meatloaf Ingredients

In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, milk, chopped onion, minced garlic, ketchup, Worcestershire sauce, salt, pepper, and Italian seasoning. Stir gently just until all ingredients are evenly distributed. Remember, a light touch keeps the meatloaf tender and prevents it from becoming dense.

Step 3: Shape the Mini Meatloaves

Divide the meat mixture into 4 to 6 evenly sized portions, shaping each into a small oval loaf. Placing these on the sheet pan ensures each portion cooks evenly and faster than one large loaf, so you get to enjoy dinner quicker with juicy, flavorful results.

Step 4: Prepare and Apply the Topping

Whisk together the ketchup, brown sugar, and mustard in a small bowl. Spread this glossy topping generously over each mini meatloaf. This not only keeps the meat moist but caramelizes beautifully during baking, giving that unmistakable meatloaf “wow” factor.

Step 5: Add and Roast the Vegetables

Toss your choice of baby potatoes, green beans, or carrots with olive oil, salt, and pepper. Arrange these vegetables around your mini meatloaves on the sheet pan; they will roast simultaneously and soak up delicious flavors from the meatloaf, making dinner a complete, convenient one-pan affair.

Step 6: Bake and Rest

Bake everything for 25 to 30 minutes, or until the mini meatloaves reach an internal temperature of 160°F (71°C). After baking, let the meatloaves rest for five minutes. This little pause allows juices to redistribute, keeping every bite moist and tender.

How to Serve Mini Meatloaf on a Sheet Pan Recipe

Mini Meatloaf on a Sheet Pan Recipe - Recipe Image

Garnishes

A sprinkle of fresh chopped parsley or thyme adds a burst of color and a hint of freshness that contrasts perfectly with the rich meatloaf. Feel free to drizzle a little extra ketchup or mustard on the side for dipping—it’s all about those finishing touches that make the dish feel special.

Side Dishes

This recipe cleverly roasts vegetables right on the same pan, but if you want to add variety, mashed potatoes, roasted Brussels sprouts, or a crisp green salad are all superb companions that balance comfort with freshness. Creamy mashed potatoes offer that classic, crowd-pleasing experience, while salad adds a light bite to offset the savory meatloaves.

Creative Ways to Present

If you’re hosting, set the mini meatloaves atop a fluffy bed of garlic mashed potatoes and drizzle some pan juices over the top. Alternatively, stack them on toasted buns with pickles and greens for an irresistible mini meatloaf sandwich that delivers homestyle flavor with a playful twist.

Make Ahead and Storage

Storing Leftovers

Got some mini meatloaves left after dinner? Store them in an airtight container in the refrigerator, and they’ll stay fresh and delicious for up to four days. They’re perfect for quick lunches or reheated dinners during a busy week.

Freezing

If you want to meal prep, these mini meatloaves freeze wonderfully. Arrange the cooked loaves on a tray, freeze until firm, then transfer to a freezer bag. Freeze for up to three months so you can enjoy a comforting homemade dinner anytime, just heat and eat.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm in an oven set to 350°F (175°C) for about 15-20 minutes, or microwave for a few minutes until heated through. Reheating in the oven helps maintain their lovely texture without drying them out.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken are great lean alternatives that work wonderfully with this Mini Meatloaf on a Sheet Pan Recipe. Just be mindful they may cook slightly faster and benefit from a touch more moisture, like an extra splash of milk.

Do I have to use ketchup in the meat mixture?

Ketchup adds tanginess and helps keep the meat moist, but if you’re not a fan, you can substitute with tomato sauce or even barbecue sauce for a different flavor profile. The topping’s ketchup glaze is essential though for that signature baked finish.

How do I prevent the meatloaf from drying out?

Don’t overmix the meat mixture; gently combine ingredients to keep texture tender. Also, the toppings and cooking at a relatively high temperature for a short time all help lock in moisture for juicy mini loaves.

Can I prepare these in advance and bake later?

Yes! You can shape and assemble the mini meatloaves on the sheet pan, cover with plastic wrap, and refrigerate for up to 24 hours before baking. This makes dinner prep even easier on busy days.

What if I don’t have parchment paper?

You can use aluminum foil lightly greased with oil or nonstick cooking spray as a substitute. Parchment paper is preferred for easy cleanup and preventing sticking, but foil works well too.

Final Thoughts

I really hope you give this Mini Meatloaf on a Sheet Pan Recipe a try because it’s one of those warm, comforting meals that feels like an instant classic the moment it’s on your table. The simplicity, speed, and all-in-one-pan magic make it a family favorite for weeknights or batch cooking. Plus, the juicy, flavorful individual loaves are sure to satisfy everyone’s cravings while leaving you plenty of time to enjoy your evening.