I love an easy sheet pan meal that you can prep ahead of time and pop in the oven while you take the kids to practice. While I’m not much of a meatloaf fan, I do like to try it once in a while to see how my taste change over the years.

Sheet Pan Mini Meatloaves and Veggies
(Adapted from The Toasty Kitchen)

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Roasted Vegetables
1 ½ pounds small red potatoes quartered
1 large head broccoli chopped into florets
2 tablespoons olive oil
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
¼ cup parmesan cheese

Mini Meatloaves
¾ pound ground beef 85/15 preferred
1 large egg
½ medium onion diced
2 cloves garlic minced
¼ cup breadcrumbs
¼ cup barbecue sauce or ketchup – plus extra for glazing
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper

Preheat oven to 400 degrees Fahrenheit. Line a half baking sheet with parchment paper and set aside.

In a large bowl, add potatoes and broccoli. Top with olive oil, Italian seasoning, salt, pepper, and parmesan cheese. Toss until evenly coated. Pour onto the prepared baking sheet and spread into a single layer, leaving space for your meatloaves. Set aside.

In a large bowl, add all of your meatloaf ingredients: ground beef, egg, onion, garlic, breadcrumbs, barbecue sauce, Italian seasoning, salt, and pepper. Mix until fully combined. Form meat mixture into four oval meatloaves, equal in size. Add to the prepared baking sheet about 1 inch apart.

Bake for about 35 minutes, or until meatloaf is cooked through to 165 degrees Fahrenheit in the center. (Optionally, remove pan from oven after 25 minutes and brush meatloaves with additional barbecue sauce or ketchup for a glaze. Then, return to the oven to finish roasting.)

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