Sheet Pan Mini Meatloaf and Roasted Potatoes

Sheet Pan Mini Meatloaf and Roasted Potatoes is a quick and easy dinner recipe perfect for busy weeknights! This dish offers a delightful combination of homemade mini meatloaves paired with tender roasted potatoes and fresh veggies, all cooked on one pan. The standout feature of this recipe is the tangy glaze that elevates the flavors, making it suitable for family dinners or casual gatherings.

Why You’ll Love This Recipe

• One-Pan Wonder: Enjoy minimal cleanup with everything cooking together on a single baking sheet.
• Quick to Prepare: With a total time of just 45 minutes, this meal fits snugly into your busy schedule.
• Flavorful & Savory: The combination of lean ground beef and the flavorful glaze ensures every bite is delicious.
• Customizable Veggies: Swap out green beans for your favorite vegetables, like broccoli or carrots, depending on what you have on hand.
• Great for Meal Prep: Make ahead and reheat leftovers for an easy lunch or dinner throughout the week.

Tools and Preparation

Having the right tools makes cooking easier and more enjoyable. Here are some essential items that will help you prepare this tasty dish.

Essential Tools and Equipment

• Baking sheet
• Aluminum foil
• Nonstick spray
• Mixing bowls
• Measuring cups and spoons

Importance of Each Tool

• Baking sheet: Provides ample space for roasting both the mini meatloaf and vegetables evenly.
• Aluminum foil: Helps in keeping the meatloaf juices contained while also making cleanup a breeze.
• Mixing bowls: Ideal for combining ingredients without making a mess.

Ingredients

For the Potatoes and Veggies

• 1 pound baby potatoes (halved)
• 2 cups fresh green beans (trimmed, or broccoli florets)
• 1 tablespoon oil
• salt and pepper

For the Mini Meatloaf

• 1 pound lean ground beef
• ½ medium onion (finely chopped)
• ¼ cup ketchup or barbecue sauce
• ¼ cup fine bread crumbs
• 1 egg
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon pepper

For the Glaze

• ¼ cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon apple cider vinegar

How to Make Sheet Pan Mini Meatloaf and Roasted Potatoes

Step 1: Preheat the Oven

Preheat your oven to 400°F. Line a rimmed baking sheet with foil and spray it lightly with nonstick spray.

Step 2: Prepare the Vegetables

Place the halved baby potatoes in one medium glass bowl. In another bowl, add the trimmed green beans or broccoli florets. Drizzle both with oil and season them generously with salt and pepper.

Step 3: Arrange on Baking Sheet

Spread the seasoned vegetables in a single layer on one end of your prepared baking sheet.

Step 4: Prepare Meatloaf Mixture

In a large mixing bowl, combine the ground beef, finely chopped onion, ketchup or barbecue sauce, bread crumbs, egg, Italian seasoning, salt, and pepper. Mix until just combined.

Step 5: Shape Mini Loaves

Shape your meat mixture into small loaves (about 4-6). Place these mini meatloaves on the other side of the baking sheet.

Step 6: Create a Divider

Fold over the edge of a second piece of foil to create a divider. Place it on the other side of the pan to keep juices from mixing during cooking.

Step 7: Bake

Bake in preheated oven for about 25 minutes or until everything is cooked through.

Enjoy your delicious Sheet Pan Mini Meatloaf and Roasted Potatoes!

How to Serve Sheet Pan Mini Meatloaf and Roasted Potatoes

Serving Sheet Pan Mini Meatloaf and Roasted Potatoes can be as creative as you like. This dish not only looks great on the plate but also offers a variety of flavors that pair well together. Here are some serving suggestions to elevate your meal.

With a Fresh Salad

• A crisp green salad adds a refreshing contrast to the hearty mini meatloaf. Toss together mixed greens, cherry tomatoes, and cucumbers with a light vinaigrette.

Add a Tangy Sauce

• Drizzle extra ketchup or barbecue sauce over the mini meatloaves for added flavor. This simple addition enhances the overall taste and brings moisture to each bite.

Serve with Rice or Quinoa

• For a more filling meal, serve alongside cooked rice or quinoa. These grains soak up the meatloaf juices beautifully and balance out the plate.

Pair with Creamy Mashed Potatoes

• If you’re looking for comfort food vibes, creamy mashed potatoes make an excellent pairing. They complement the meatloaf while adding richness to your dinner.

Include Pickled Vegetables

• Adding pickled vegetables introduces a tangy crunch that enhances the dish’s flavor profile. Try pickled onions or gherkins for an exciting twist.

How to Perfect Sheet Pan Mini Meatloaf and Roasted Potatoes

To achieve perfect Sheet Pan Mini Meatloaf and Roasted Potatoes, follow these simple tips. Each tip will help you enhance the flavors and ensure everything cooks evenly.

• Choose lean ground beef – Opt for 90% lean ground beef for a flavorful yet healthier option. This helps reduce excess grease in your mini meatloaf.
• Uniform potato sizes – Cut baby potatoes into even halves to ensure they cook evenly alongside the meatloaf.
• Don’t overcrowd the pan – Give your ingredients enough space on the sheet pan. Overcrowding can lead to steaming instead of roasting.
• Adjust cooking time for veggies – If using broccoli florets, keep an eye on them; they may cook faster than potatoes. Consider adding them halfway through cooking.
• Use a thermometer – Ensure your mini meatloaves reach an internal temperature of 160°F for safety and optimal texture.
• Let it rest before serving – Allow the mini meatloaves to rest for a few minutes after baking; this helps them hold their shape when sliced.

Best Side Dishes for Sheet Pan Mini Meatloaf and Roasted Potatoes

Pairing side dishes with Sheet Pan Mini Meatloaf and Roasted Potatoes can elevate your meal experience. Here are some delicious options that complement this dish perfectly.

1. Garlic Bread – Warm garlic bread adds a delightful crunch and buttery flavor that pairs wonderfully with savory meatloaf.
2. Steamed Broccoli – Lightly steamed broccoli provides a nutritious side that adds color and texture without overpowering the main dish.
3. Roasted Carrots – Sweet roasted carrots add natural sweetness and contrast beautifully with savory flavors from the meatloaf.
4. Coleslaw – A fresh coleslaw brings a creamy texture and zesty flavor that balances out hearty meals nicely.
5. Corn on the Cob – Grilled or boiled corn on the cob offers sweetness and crunch, making it a fun addition to any plate.
6. Baked Beans – Savory baked beans add protein and fiber while enhancing the overall comfort food vibe of this meal.
7. Cucumber Salad – A cool cucumber salad dressed in vinegar brings brightness that cuts through richness.
8. Sweet Potato Fries – Crispy sweet potato fries provide sweetness along with a satisfying crunch, making them an excellent accompaniment.

Common Mistakes to Avoid

When preparing Sheet Pan Mini Meatloaf and Roasted Potatoes, it’s important to steer clear of common errors that can affect your dish’s flavor and texture.

• Skipping the seasoning: Failing to season the vegetables and meatloaf can lead to bland results. Always add salt and pepper generously to enhance flavor.
• Overcrowding the pan: Placing too many items on the sheet pan can cause uneven cooking. Make sure to leave space between the mini meatloaves and vegetables for even roasting.
• Not checking doneness: Relying solely on cooking time may result in undercooked meatloaf. Use a meat thermometer to ensure it reaches 160°F for safety.
• Ignoring ingredient variations: Sticking rigidly to the recipe without considering personal tastes or available ingredients can limit your dish’s potential. Feel free to substitute with your favorite veggies or sauces.
• Neglecting the glaze: Skipping the glaze can make the mini meatloaves less appealing. A simple mix of ketchup with brown sugar adds a delicious tangy finish that elevates the dish.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Refrigerate within two hours of cooking.
• Consume within 3–4 days for optimal freshness.

Freezing Sheet Pan Mini Meatloaf and Roasted Potatoes

• Allow the meal to cool completely before freezing.
• Use freezer-safe containers or bags, removing as much air as possible.
• Freeze for up to 2 months for best quality.

Reheating Sheet Pan Mini Meatloaf and Roasted Potatoes

• Oven: Preheat to 350°F and reheat for about 15-20 minutes until warmed through.
• Microwave: Place on a microwave-safe plate, cover, and heat in 1-minute intervals until hot.
• Stovetop: Heat in a skillet over medium heat, adding a splash of broth if needed, until warmed through.

Frequently Asked Questions

What is Sheet Pan Mini Meatloaf and Roasted Potatoes?

Sheet Pan Mini Meatloaf and Roasted Potatoes is a simple one-pan dinner featuring flavorful mini meatloaves paired with roasted potatoes and fresh vegetables.

How long does it take to make Sheet Pan Mini Meatloaf and Roasted Potatoes?

The total preparation and cooking time for this dish is approximately 45 minutes, making it perfect for busy weeknights.

Can I use ground turkey instead of beef?

Yes, you can substitute ground turkey for beef in this recipe. It will still yield delicious mini meatloaves while being a leaner option.

What vegetables pair well with this recipe?

While green beans or broccoli are suggested, you can also use carrots, bell peppers, or zucchini for added flavor and nutrition.

Final Thoughts

Sheet Pan Mini Meatloaf and Roasted Potatoes is an easy, versatile recipe that’s perfect for family dinners. With its balance of protein and vegetables, it’s not only satisfying but also customizable. Try swapping in seasonal veggies or experimenting with different sauces to make it your own!

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Sheet Pan Mini Meatloaf and Roasted Potatoes

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• Author: Lara
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Sheet Pan Mini Meatloaf and Roasted Potatoes is the perfect solution for busy weeknights, delivering a hearty, satisfying meal with minimal cleanup. This one-pan recipe features tender mini meatloaves made with lean ground beef, a tangy glaze, and flavorful roasted potatoes and fresh veggies. With a total preparation time of just 45 minutes, this dish provides both convenience and deliciousness that your whole family will enjoy.

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Ingredients

Scale 1x2x3x

• 1 pound baby potatoes (halved)
• 2 cups fresh green beans or broccoli florets (trimmed)
• 1 tablespoon oil
• salt and pepper
• 1 pound lean ground beef
• ½ medium onion (finely chopped)
• ¼ cup ketchup or barbecue sauce
• ¼ cup fine bread crumbs
• 1 egg
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon pepper
• ¼ cup ketchup (for glaze)
• 1 tablespoon brown sugar (for glaze)
• 1 teaspoon apple cider vinegar (for glaze)

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Instructions

1. Preheat the oven to 400°F and line a baking sheet with foil; lightly spray with nonstick spray.
2. In separate bowls, season halved baby potatoes and trimmed green beans (or broccoli) with oil, salt, and pepper.
3. Spread vegetables on one side of the baking sheet.
4. In a mixing bowl, combine ground beef, chopped onion, ketchup or barbecue sauce, breadcrumbs, egg, Italian seasoning, salt, and pepper; mix until combined.
5. Form small meatloaves from the mixture and place them on the other side of the baking sheet.
6. Bake for about 25 minutes until everything is cooked through.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini meatloaf with potatoes (200g)
• Calories: 350
• Sugar: 6g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 75mg