Description
Mini Meatloaf on a Sheet Pan is an easy, comforting dinner featuring individual meatloaves that cook faster and stay extra juicy. Everything bakes together on one pan for simple cleanup, making it perfect for busy weeknights or meal prep.
Ingredients
Meatloaf
- 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
Optional Sheet Pan Vegetables
- Baby potatoes, halved
- Green beans or carrots
- Olive oil, salt, and pepper
Topping
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon mustard (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper to prevent sticking and make cleanup easier.
- Mix Meatloaf Ingredients: In a large bowl, combine ground beef, breadcrumbs, eggs, milk, finely chopped onion, minced garlic, ketchup, Worcestershire sauce, salt, black pepper, and Italian seasoning. Mix gently until just combined to ensure the meatloaf stays tender.
- Form Mini Meatloaves: Divide the meat mixture into 4 to 6 equal portions and shape each into small oval-shaped loaves. Place them evenly spaced on the prepared sheet pan.
- Prepare Topping: In a small bowl, mix together ketchup, brown sugar, and optional mustard. Spread this glaze evenly over each mini meatloaf for a flavorful, caramelized crust.
- Prepare Vegetables: Toss baby potatoes, green beans or carrots with olive oil, salt, and pepper. Arrange them around the meatloaves on the sheet pan to roast alongside.
- Bake: Place the sheet pan in the oven and bake for 25 to 30 minutes, or until the meatloaves reach an internal temperature of 160°F (71°C), ensuring they are fully cooked and juicy.
- Rest and Serve: Remove the pan from the oven and let the mini meatloaves rest for 5 minutes before serving to allow juices to redistribute.
Notes
- Do not overmix the meat mixture to keep the meatloaf tender and prevent it from becoming dense.
- Ground turkey or chicken can be used as a leaner alternative to ground beef.
- Leftover mini meatloaves can be stored in the refrigerator for up to 4 days, making them great for meal prep.
- These mini meatloaves freeze well; freeze cooked portions in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
