The Ultimate Guide to Sheet Pan Mini Meatloaf and Roasted Potatoes

Busy weeknights call for meals that are hearty, healthy, and require minimal cleanup. That’s where sheet pan mini meatloaf and roasted potatoes come in—a delicious, one-pan dinner that’s ready in under an hour and loved by both kids and adults.

This dish checks every box: it’s simple to prepare, made with wholesome ingredients, and best of all, it doesn’t leave you with a sink full of dirty dishes. If you’re interested in making smarter protein choices to boost your family’s nutrition, Harvard’s guide to protein is a great resource for meal planning and substitutions.

While this recipe is super flexible, it’s important to follow safe cooking guidelines. For ground meats like beef or turkey, always ensure your mini meatloaves reach an internal temperature of 160°F. Refer to the USDA’s food safety standards to help ensure your meals are both tasty and safe.

Why You’ll Love Sheet Pan Mini Meatloaf and Roasted Potatoes

• One pan = less mess and faster cleanup
• Customizable with different proteins and vegetables
• Perfect for meal prep and leftovers
• Kid-friendly and portion-controlled servings
• Balanced: protein, veggies, and carbs all in one

Ingredients You’ll Need

Here’s everything you’ll need for your next go-to weeknight dinner:

For the Mini Meatloaves:

• 1 lb lean ground beef (or ground turkey, pork, or chicken)
• ½ medium onion, finely diced (or ½ tsp onion powder)
• ¼ cup ketchup or BBQ sauce
• ¼ cup fine breadcrumbs
• 1 egg
• ½ tsp Italian seasoning
• ½ tsp salt
• ⅛ tsp freshly cracked black pepper

For the Glaze:

• ¼ cup ketchup
• 1 tbsp brown sugar
• 1 tsp apple cider vinegar

For the Potatoes & Veggies:

• 1 lb creamer potatoes, halved
• 2 cups green beans or broccoli florets
• 1 tbsp olive oil or canola oil
• Salt and pepper to taste

How to Make Mini Meatloaf and Roasted Potatoes on a Sheet Pan

Follow these simple steps for the perfect dinner:

• Preheat your oven to 400°F and line a rimmed baking sheet with foil. Grease it lightly.
• Prepare the veggies: In a bowl, toss halved potatoes and green beans or broccoli with olive oil, salt, and pepper.
• Spread vegetables on one side of the baking sheet.
• Make the meatloaf mix: Combine ground meat, onion, breadcrumbs, egg, seasoning, and ketchup in a bowl.
• Form into 4 mini loaves and place them on the opposite side of the baking sheet.
• Bake for 25–30 minutes, or until potatoes are tender and meatloaves reach 160°F.
• Mix glaze ingredients, then brush over meatloaves in the last 5 minutes of cooking.

Time-Saving Tips

• Use pre-chopped vegetables to speed up prep time
• Make the meatloaf mix a day ahead and refrigerate
• Double the batch and freeze half for later
• Swap in whatever veggies you have on hand, keeping sizes consistent

Variations to Try

Change it up based on what’s in your fridge or dietary preferences:

• Protein swaps: Use ground turkey, chicken, pork, or even a mix
• Glaze changes: Try teriyaki, hoisin, or spicy sriracha ketchup
• Veggie ideas: Zucchini, cauliflower, sweet bell peppers, or halved carrots
• Make it low-carb: Skip the breadcrumbs and serve with roasted cauliflower or mashed turnips

How to Store & Reheat Leftovers

Leftovers reheat beautifully, making this an excellent meal prep option.

Refrigerate:

• Store in an airtight container for up to 3 days

Reheat in oven:

• Place meatloaves in a dish with a splash of broth or water
• Cover with foil and warm at 250°F for 20 minutes

Microwave:

• Heat individual portions for 1–2 minutes, checking for even temperature

Can You Freeze sheet pan mini meatloaf?

Absolutely! This meal is freezer-friendly and ideal for prepping ahead:

• Make the meatloaves but don’t bake them
• Wrap tightly in two layers of plastic wrap
• Label and freeze for up to 3 months
• Thaw in the fridge overnight before baking

Serving Suggestions

This dish already includes protein, vegetables, and starch, but here are some add-ons if you want to round it out:

• Sprinkle chopped parsley or parmesan on top
• Serve with a side of applesauce for kids
• Add a garden salad for extra greens

Nutrition Facts (Per Serving)

• Calories: 364
• Protein: 29g
• Carbs: 37g
• Fat: 11g
• Fiber: 3g
• Sodium: 711mg

FAQs About Sheet Pan Mini Meatloaf and Roasted Potatoes

What is the best temperature to bake sheet pan mini meatloaf?
400°F works great for fully cooked and tender results.

Can you cook meatloaf and potatoes together on one pan?
Yes! Just make sure to cut potatoes small enough so they roast evenly within the same cooking time.

How do you keep sheet pan meatloaf from drying out?
Use a glaze, don’t overbake, and consider adding a bit of broth when reheating.

Is it better to use ketchup or BBQ sauce for glaze?
Both are great! Ketchup is classic, while BBQ adds a smoky flavor.

Can I make mini meatloaf ahead of time?
Yes—either store the raw mixture in the fridge or freeze it uncooked.

What other vegetables work in this dish?
Zucchini, cauliflower, carrots, or even sweet potatoes.

How do I know when mini meatloaf is done?
Use a meat thermometer. It should read 160°F in the thickest part.

Can I make this gluten-free or dairy-free?
Absolutely! Use gluten-free breadcrumbs and double-check all sauce labels.

Final Thoughts

Whether you’re looking for a meal prep staple or a stress-free weeknight dinner, sheet pan mini meatloaf and roasted potatoes is a winning choice. It’s comforting, customizable, and so easy to make.

If you’re wondering which potatoes are best for roasting, check out this resource on potato types and their uses to get the most flavor out of your meal.

Print