Description
This easy sheet pan mini meatloaf dinner features juicy beef meatloaves with a tangy glaze, paired with roasted potatoes and crisp green beans or broccoli. A comforting, well-balanced meal all in one pan!
Ingredients
Scale
- Mini Meatloaf:
- 1 lb lean ground beef
- 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
- Glaze:
- ¼ cup ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
- Vegetables:
- 1 lb creamer potatoes, halved
- 2 cups green beans or broccoli florets
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven: Set oven to 400°F (200°C). Line a baking sheet with foil and grease lightly.
- Prepare vegetables: In a bowl, toss halved potatoes and green beans (or broccoli) with olive oil, salt, and pepper. Spread on one side of the sheet pan.
- Mix meatloaf: In another bowl, combine ground beef, onion, ketchup, breadcrumbs, egg, Italian seasoning, salt, and pepper.
- Shape and arrange: Form mixture into 4 mini meatloaves and place on the other side of the pan.
- Bake: Bake for 25–30 minutes or until potatoes are tender and meatloaves reach 160°F (71°C) internally.
- Make glaze: While baking, whisk together ketchup, brown sugar, and apple cider vinegar.
- Glaze and finish: In the last 5 minutes of baking, brush glaze over the meatloaves and return to oven to caramelize.
- Serve: Garnish with chopped parsley if desired and serve hot.
Notes
You can swap green beans for carrots, asparagus, or cauliflower. For extra flavor, use smoked paprika in the meat mixture or glaze.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf with vegetables
- Calories: 420
- Sugar: 10g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 115mg