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.
Ingredients
Scale
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
Instructions
- 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.
- Separately season potatoes and green beans (or broccoli) by drizzling with oil and sprinkling with salt and pepper, ensuring each vegetable is thoroughly coated.
- 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.
- 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.
- Roast the entire pan for 25-30 minutes, monitoring until potatoes turn golden and crisp, and meatloaves reach a safe internal temperature of 160F.
- 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.
- 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