Description
These Mini Meatloaf Sheet Pan Dinners combine individual meatloaves and roasted vegetables on one pan for a quick, family-friendly, and easy-to-clean-up meal. Perfect for a wholesome dinner with balanced protein and veggies.
Ingredients
For the Meatloaf
- 1 lb ground beef
- 1 cup breadcrumbs
- 1 large egg
- ¼ cup milk
- 2 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the Glaze
- ¼ cup ketchup
- 1 tbsp brown sugar
- 1 tsp yellow mustard
For the Vegetables
- 2 cups baby potatoes, halved
- 2 cups broccoli florets
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
- Mix Meatloaf Ingredients: In a large bowl, gently combine ground beef, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until just incorporated.
- Shape Mini Meatloaves: Divide the meat mixture into 4 equal portions and shape each into a mini loaf.
- Arrange on Sheet Pan: Place the mini meatloaves on one side of the prepared sheet pan.
- Prepare Vegetables: Toss the halved baby potatoes and broccoli florets with olive oil, salt, and pepper, then spread evenly around the meatloaves on the pan.
- Make and Apply Glaze: Mix together ketchup, brown sugar, and yellow mustard in a small bowl and spread the glaze evenly over each mini meatloaf.
- Bake: Bake in the preheated oven for 25–30 minutes or until the meatloaves reach an internal temperature of 160°F (71°C) and the vegetables are tender.
- Rest and Serve: Let the meatloaves rest for about 5 minutes before serving to allow juices to redistribute.
Notes
- You can swap broccoli for green beans or carrots if preferred.
- Use ground turkey as a leaner meatloaf alternative.
- This sheet pan dinner is great for meal prep and portion control.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
