Cozy Sheet Pan Mini Meatloaf And Roasted Potatoes Recipe

Crafting a delightful sheet pan mini meatloaf promises a comforting meal that simplifies weeknight dinners.

Compact portions ensure everyone gets a perfectly seasoned slice without complicated prep work.

Crispy potato edges complement the tender, juicy meat in each personal-sized portion.

Minimal cleanup makes this recipe a winner for busy home cooks seeking satisfying results.

Robust seasonings and straightforward techniques bring restaurant-quality flavor right to your kitchen table.

Mixing ground beef with simple ingredients creates a hearty dish that feels both nostalgic and fresh.

You’ll love how quickly this meal comes together with just one pan and minimal effort.

Sheet Pan Mini Meatloaf and Roasted Potatoes Combo

• Simplify Meal Prep: Create a complete dinner with minimal dishes and maximum flavor using just one sheet pan, reducing kitchen cleanup and saving precious time.
• Customize with Ease: Swap vegetables based on family preferences or seasonal availability, making this recipe adaptable for picky eaters and budget-conscious cooking.
• Family-Friendly Portions: Mini meatloaves ensure perfectly portioned servings, allowing everyone to enjoy their own individual meal without complicated cutting or sharing.
• Quick Weeknight Winner: Combine protein, vegetables, and delicious glaze in a single baking session, providing a balanced meal that comes together faster than traditional multi-step recipes.

Ingredients to Make Sheet Pan Mini Meatloaf Meal

• Ground Beef: A hearty protein base that provides rich flavor and satisfying texture for the mini meatloaves.

• Egg: Helps bind the meatloaf ingredients together and keeps the mixture moist.
• Bread Crumbs: Adds structure and helps absorb moisture in the meatloaf mixture.

• Potatoes: Starchy side that roasts to a golden crisp and complements the meatloaf.
• Green Beans or Broccoli: Fresh vegetable that adds nutrition and color to the sheet pan meal.

• Onion: Provides a subtle sweet and savory depth to the meatloaf mixture.
• Italian Seasoning: A blend of herbs that enhances the overall flavor profile of the dish.
• Salt and Pepper: Essential seasonings that bring out the natural flavors of the ingredients.

• Ketchup: Adds tangy sweetness to both the meatloaf mixture and the final glaze.
• Brown Sugar: Brings a rich, caramelized sweetness to the meatloaf glaze.
• Cider Vinegar: Provides a slight tang that balances the sweetness in the glaze.
• Olive Oil: Helps coat and roast the vegetables evenly.

• Non-Stick Spray: Ensures easy release of food from the baking sheet.
• Tin Foil: Helps with easy cleanup and creates a divider on the sheet pan.

Stepwise Guide to Sheet Pan Mini Meatloaf Cooking

Step 1: Fire Up the Oven

Get your oven blazing hot at 400F. Grab a rimmed baking sheet and give it a quick spray with non-stick cooking spray.

Line the sheet with aluminum foil for easy cleanup.

Step 2: Prep Veggie Magic

Toss your potatoes and green beans (or broccoli) into separate bowls.

Drizzle with olive oil and sprinkle with salt and pepper. Give them a good mix so every piece gets coated with flavor.

Step 3: Create Cooking Zones

Spread the veggies in a single layer on one side of the baking sheet. Craft a clever foil barrier by folding the edge to create a little wall on the empty side of the pan.

Step 4: Craft Mighty Meatloaves

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

Gently blend the ingredients and shape into 4 compact rectangular meatloaves. Nestle them on the foil section of the baking sheet.

Step 5: Bake to Perfection

Slide the sheet pan into the oven and bake for 25-30 minutes. You’re looking for tender potatoes and meatloaves that reach an internal temperature of 160F.

Step 6: Whip Up a Tangy Glaze

• Ketchup
• Brown sugar
• Cider vinegar

Brush this zesty glaze over the meatloaves just before serving to add a burst of sweet and tangy flavor.

Step 7: Serve and Savor

Plate up this delicious one-pan wonder while it’s piping hot.

Enjoy the combination of juicy meatloaves and perfectly roasted vegetables!

Tips to Achieve Tender Sheet Pan Mini Meatloaf

• Toss potatoes and green beans with olive oil and seasonings before spreading on the sheet pan to enhance their natural taste and ensure even cooking.
• Mix ingredients gently without overworking the meat to keep mini meatloaves tender and prevent them from becoming tough or dense.
• Use the folded foil technique to separate meatloaves from vegetables, preventing cross-contamination and ensuring each component cooks perfectly.
• Use a meat thermometer to confirm meatloaves reach 160F for safe consumption, guaranteeing both flavor and food safety.
• Brush the sweet and tangy glaze during the last few minutes of baking to caramelize and add a delicious sticky coating to the meatloaves.

Variations to Refresh Sheet Pan Mini Meatloaf Dish

• Spicy Southwest Fiesta: Replace Italian seasoning with taco seasoning, swap ketchup for salsa in meatloaf, add diced bell peppers to potatoes, and top with fresh cilantro.
• Mediterranean Herb Fusion: Incorporate crumbled feta cheese into meatloaf, use oregano and thyme instead of Italian seasoning, add kalamata olives with potatoes, and drizzle with tzatziki sauce.
• Asian-Inspired Umami Meatloaf: Mix ground beef with soy sauce, ginger, and garlic, replace ketchup glaze with teriyaki sauce, roast potatoes with sesame oil and green onions.

Pairings That Enhance Sheet Pan Mini Meatloaf Flavor

• Pair Robust Red Wine: Select a medium-bodied Cabernet Sauvignon or Merlot to complement the rich, savory flavors of the meatloaf, cutting through its hearty texture and enhancing the meaty profile.
• Create Tangy Side Salad: Whip up a crisp green salad with a zesty vinaigrette to balance the richness of the meatloaf, adding a refreshing contrast and lightening the overall meal experience.
• Match Craft Beer: Choose a hoppy American Amber Ale or a malty Brown Ale that echoes the caramelized glaze notes and provides a perfect liquid companion to the comfort food-style dish.

How to Store Sheet Pan Mini Meatloaf and Potatoes

• Transfer cooled meatloaf and potatoes to airtight containers, separating vegetables from meat. Seal tightly and refrigerate for up to 3-4 days, maintaining freshness and preventing flavor mixing.
• Wrap individual meatloaves in plastic wrap, then aluminum foil. Place in freezer-safe containers or ziplock bags. Freeze for maximum 2-3 months. Label with date for easy tracking.
• Place portion on microwave-safe plate. Cover with damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking temperature halfway through. Ensure internal temperature reaches 165F for food safety.

FAQs

• Can I use different ground meat for the meatloaves?

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

• How do I know the meatloaves are fully cooked?

Use a meat thermometer to check that the internal temperature reaches 160F. The meatloaves should look firm and no longer pink in the center.

• Is this recipe good for meal prep?

Absolutely! These mini meatloaves are perfect for meal prepping. You can prepare them ahead of time and reheat them in the oven or microwave for a quick meal during the week.

• Can I make this recipe gluten-free?

Yes, simply replace regular bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers to make the recipe gluten-free.

Sheet Pan Mini Meatloaf And Roasted Potatoes Recipe

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4.8 from 26 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 grandma’s kitchen to your dinner table. Juicy meatloaves nestled beside crispy golden potatoes create a simple, satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound lean ground beef

Vegetables:

• 1 pound creamer potatoes (halved)
• 2 cups green beans or broccoli florets
• 1/2 medium onion (finely diced or grated)

Binding and Seasoning Ingredients:

• 1/4 cup ketchup or barbecue sauce
• 1/4 cup fine bread crumbs
• 1 egg
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon oil
• Salt and pepper, to taste

Glaze:

• 1/4 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon cider vinegar

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Instructions

1. Prepare the baking environment by heating the oven to 400F and lining a rimmed sheet pan with aluminum foil, lightly coating with non-stick spray for easy cleanup.
2. Separately season potatoes and green beans (or broccoli) by drizzling with oil and sprinkling with salt and pepper, ensuring each vegetable is thoroughly coated.
3. Strategically arrange vegetables in a single layer on one section of the prepared baking sheet, then create a foil divider to separate the protein section.
4. Combine ground beef with finely chopped onion, ketchup, bread crumbs, egg, Italian seasoning, salt, and pepper in a mixing bowl. Gently form four compact, rectangular meatloaves and position them on the foil barrier.
5. Roast the entire pan for 25-30 minutes, monitoring until potatoes turn golden and crisp, and meatloaves reach a safe internal temperature of 160F.
6. Craft a tangy glaze by whisking together ketchup, brown sugar, and cider vinegar in a small bowl. Generously brush the mixture over the meatloaves just before serving.
7. Present the sheet pan directly at the table, allowing diners to enjoy the hot, perfectly cooked meatloaves and roasted vegetables immediately.

Notes

• Customize meat options by swapping ground beef with ground turkey, chicken, or plant-based alternatives for dietary preferences.
• Create crispy potato edges by cutting them into uniform small cubes and ensuring they’re completely dry before seasoning.
• Prevent meatloaves from drying out by using a lean-to-fat ratio around 80/20 and avoiding overmixing the meat mixture.
• Add extra vegetables like diced bell peppers or grated carrots into the meatloaf mixture for increased nutrition and moisture.

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

Nutrition

• Serving Size: 4
• Calories: 370 kcal
• Sugar: 8 g
• Sodium: 420 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 95 mg