Sheet Pan Mini Meatloaf and Roasted Potatoes
Sheet Pan Mini Meatloaf and Roasted Potatoes is a cozy, family-friendly dish that simplifies dinner with its one-pan cooking method. Juicy mini meatloaves are paired with tender roasted potatoes and vibrant veggies, all topped with a tangy glaze that elevates the flavor profile. Perfect for busy weeknights, this meal comes together in just 20 minutes of prep time, ensuring you have more moments to enjoy around the table. With easy cleanup and endless customization options, it’s an ideal choice for satisfying even the pickiest eaters.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound lean ground beef
- ½ medium onion (finely chopped)
- ¼ cup ketchup
- ¼ cup fine bread crumbs
- 1 egg
- ½ teaspoon Italian seasoning
- 1 pound baby potatoes (halved)
- 2 cups fresh green beans (or broccoli florets)
- For the glaze: ¼ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 400°F. Line a baking sheet with aluminum foil and spray with nonstick spray.
- In separate bowls, toss halved potatoes and green beans (or broccoli) with oil, salt, and pepper.
- Spread vegetables on one side of the baking sheet.
- In a mixing bowl, combine ground beef, onion, ketchup, breadcrumbs, egg, Italian seasoning, salt, and pepper; mix until combined.
- Form mixture into small loaves and place on the other side of the baking sheet.
- In a small bowl, mix ketchup, brown sugar, and apple cider vinegar for the glaze; brush over meatloaves.
- Bake for about 25 minutes until meatloaves are cooked through and potatoes are tender.
Nutrition
- Serving Size: 1 mini meatloaf (117g)
- Calories: 290
- Sugar: 9g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg