Quick & Juicy Sheet Pan Mini Meatloaf And Roasted Potatoes Recipe

Comfort food reaches new heights with this sheet pan mini meatloaf and roasted potatoes recipe that promises a delightful dinner solution.

Weeknight meals can be both delicious and effortless with this one-pan wonder.

Each perfectly portioned mini meatloaf delivers robust flavor and tender texture.

Crispy potato edges complement the juicy meat, creating a balanced and satisfying plate.

The simple preparation means less time in the kitchen and more time enjoying a hearty meal.

Seasoned with classic herbs and spices, these mini meatloaves bring warmth and nostalgia to your dining table.

You’ll love how quickly this meal comes together with minimal cleanup.

Prepare to savor every bite of this comforting, no-fuss dinner that will have everyone asking for seconds.

Sheet Pan Meatloaf and Potatoes for Easy Meals

• Craft a Comforting Meal: Dive into a hearty dish that combines tender pasta, savory ground beef, and a rich, creamy sauce that hugs every penne noodle.
• Master a One-Skillet Wonder: Minimize cleanup and maximize flavor with this single-pan recipe that brings together all ingredients seamlessly, making cooking a breeze.
• Create a Crowd-Pleasing Dinner: Perfect for family gatherings or casual weeknight meals, this cheesy penne satisfies picky eaters and food enthusiasts alike with its robust flavors and cheesy goodness.
• Customize with Ease: Adjust spice levels, swap proteins, or add extra vegetables to make this recipe your own, showcasing its versatility and adaptability to different tastes and preferences.

Ingredients Needed for Sheet Pan Mini Meatloaf

• Ground Beef: A lean protein that forms the base of the hearty mini meatloaves.
• Egg: Helps bind the meatloaf mixture together and adds richness.

• Potatoes, Green Beans, Broccoli: Provide a nutritious and colorful side to the meatloaf.
• Onion: Adds depth of flavor and aromatic quality to the meatloaf mixture.

• Bread Crumbs: Helps to keep the meatloaf moist and provides texture.
• Italian Seasoning, Salt, Pepper: Enhance the overall flavor profile of the dish.
• Ketchup: Adds moisture and tangy sweetness to the meatloaf mixture.

• Ketchup, Brown Sugar, Cider Vinegar: Creates a sweet and tangy glaze that caramelizes on top of the meatloaf.

• Olive Oil: Used to coat and roast the vegetables.
• Non-Stick Spray: Prevents sticking and helps with easy cleanup.

Steps for Making Meatloaf and Roasted Potatoes

Step 1: Prepare Baking Surface

Line a rimmed baking sheet with tin foil and spray lightly with non-stick cooking spray to ensure easy cleanup and prevent sticking.

Step 2: Season Vegetables

• Olive oil
• Salt
• Black pepper

Spread vegetables in a single layer on one side of the prepared baking sheet.

Step 3: Create Meatloaf Mixture

• Ground beef
• Diced onion
• Ketchup
• Bread crumbs
• Egg
• Italian seasoning
• Salt
• Pepper

Mix ingredients thoroughly until well blended.

Step 4: Form Mini Meatloaves

Shape the meat mixture into 4 compact rectangular meatloaves.

Position them on the empty side of the baking sheet.

Step 5: Bake and Roast

Cook in a preheated 400F (200C) oven for 25-30 minutes.

Ensure potatoes are tender and meatloaves reach an internal temperature of 160F (71C).

Step 6: Prepare Glaze

• Ketchup
• Brown sugar
• Cider vinegar

Step 7: Finish and Serve

Brush the prepared glaze over the cooked meatloaves.

Serve hot directly from the sheet pan for a rustic, family-style meal.

Notes for Sheet Pan Meatloaf and Potato Results

• Select ground beef with 85% or 90% lean content to prevent excess grease and ensure a healthier meatloaf without sacrificing flavor.
• Separate vegetables and meatloaf on the sheet pan to ensure even cooking and prevent soggy ingredients, allowing each item to crisp perfectly.
• Use a meat thermometer to confirm the meatloaf reaches 160F, guaranteeing safe and thoroughly cooked protein without drying out the meat.
• Apply the sweet-tangy glaze during the last 5 minutes of baking to prevent burning and create a beautiful caramelized finish on the meatloaf surface.
• Assemble the entire dish earlier in the day and refrigerate, then bake when ready to serve for convenient meal planning and maximum flavor development.

Mix-Ins to Try With Sheet Pan Meatloaf

• Vegetarian Meatloaf Swap: Replace ground beef with crumbled firm tofu or lentils mixed with mushrooms for a plant-based protein alternative.
• Gluten-Free Version: Use gluten-free breadcrumbs or crushed gluten-free crackers instead of traditional bread crumbs to make the recipe celiac-friendly.
• Low-Carb Option: Substitute potatoes with cauliflower or turnips and replace breadcrumbs with almond flour or crushed pork rinds for a keto-friendly meal.
• Mediterranean Spin: Mix ground lamb instead of beef, add feta cheese, oregano, and swap ketchup glaze with tzatziki sauce for a Greek-inspired twist.

Sides to Match Sheet Pan Meatloaf Dinners

• Enhance Red Wine Selection: Choose a medium-bodied red wine like Cabernet Sauvignon or Merlot that complements the rich, savory flavors of the meatloaf and cuts through its robust meat texture.
• Brighten with Fresh Salad: Serve a crisp mixed green salad with tangy vinaigrette to balance the heaviness of the meatloaf and add refreshing contrast to the dish's rich profile.
• Creamy Side Complement: Add a smooth, creamy element like garlic mashed cauliflower or roasted parmesan cauliflower to provide a silky texture that rounds out the meal's hearty components.

Storing Mini Meatloaf and Potatoes for Later

• Store leftovers in an airtight container within 2 hours of cooking, keeping meatloaf and vegetables separate. Consume within 3-4 days for best quality and safety.
• Wrap individual meatloaves and vegetables tightly in plastic wrap, then place in freezer-safe containers. Freeze for up to 3 months, labeling with date and contents.
• Place meatloaf and vegetables on a microwave-safe plate, cover with damp paper towel. Heat on medium power for 1-2 minutes, checking temperature to ensure even warming.

FAQs

• Can I use different ground meat for this recipe?

Yes, you can substitute ground beef with ground turkey, chicken, or pork. Just ensure the meat reaches the safe internal temperature of 160F (71C).

• How do I know the meatloaf is fully cooked?

Use a meat thermometer to check the internal temperature reaches 160F (71C). The meat should be brown throughout with no pink areas.

• Can I prepare the meatloaf mixture ahead of time?

Absolutely! You can mix and shape the meatloaves up to 24 hours in advance. Cover and refrigerate until ready to bake.

• Is this recipe kid-friendly?

Yes, the mini meatloaves are perfect for children. The smaller portion size and sweet glaze make them appealing to kids.

Sheet Pan Mini Meatloaf And Roasted Potatoes Recipe

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4.7 from 31 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Hearty sheet pan mini meatloaf and roasted potatoes bring comfort straight from home kitchens to dinner tables with minimal cleanup. Classic American flavors meld perfectly, delivering satisfying protein and crispy potato sides you’ll savor in one delightful pan meal.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 1 pound (454 grams) lean ground beef
• 1 egg

Vegetables and Seasonings:

• 1/2 medium onion (finely diced or grated)
• 1 pound (454 grams) creamer potatoes (halved)
• 2 cups green beans or broccoli florets
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Sauces and Binding Ingredients:

• 1/4 cup ketchup or barbecue sauce
• 1/4 cup fine bread crumbs
• 1/4 cup ketchup (for glaze)
• 1 tablespoon brown sugar
• 1 tablespoon oil
• 1 teaspoon cider vinegar

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Instructions

1. Prepare the baking surface by lining a rimmed sheet pan with tin foil and lightly coating with non-stick spray. Set oven temperature to 400F (200C).
2. Toss potatoes and green beans (or broccoli) separately in olive oil, seasoning with salt and pepper. Spread vegetables in a single layer on one side of the prepared sheet pan.
3. Combine ground beef with finely chopped onion, ketchup, bread crumbs, egg, Italian seasoning, salt, and pepper in a mixing bowl.
4. Form the meat mixture into 4 compact, rectangular mini meatloaves, positioning them on the empty side of the sheet pan.
5. Roast the sheet pan meal for 25-30 minutes, ensuring potatoes become golden and crisp while meatloaves reach an internal temperature of 160F (71C).
6. During baking, whisk together glaze ingredients: ketchup, brown sugar, and cider vinegar.
7. Once cooking is complete, generously brush the prepared glaze over the meatloaves before serving hot.

Notes

• Opt for lean ground beef to reduce excess fat and keep the meatloaf moist without becoming greasy.
• Swap breadcrumbs with gluten-free alternatives like almond flour or crushed gluten-free crackers for a celiac-friendly version.
• Consider adding finely grated carrots or zucchini to the meatloaf mixture for extra moisture and hidden vegetables.
• Use a meat thermometer to ensure precise doneness and prevent overcooking, which can make the meatloaf dry.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 355 kcal
• Sugar: 9 g
• Sodium: 570 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 26 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 110 mg