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.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 400°F and line a baking sheet with foil; lightly spray with nonstick spray.
- In separate bowls, season halved baby potatoes and trimmed green beans (or broccoli) with oil, salt, and pepper.
- Spread vegetables on one side of the baking sheet.
- In a mixing bowl, combine ground beef, chopped onion, ketchup or barbecue sauce, breadcrumbs, egg, Italian seasoning, salt, and pepper; mix until combined.
- Form small meatloaves from the mixture and place them on the other side of the baking sheet.
- 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