Description
Sheet Pan Mini Meatloaf and Roasted Potatoes is a delightful and easy dinner recipe that simplifies your weeknight cooking. This all-in-one meal features tender mini meatloaves made with lean ground beef, perfectly roasted baby potatoes, and vibrant green beans, all baked on a single sheet pan. The tangy glaze adds a burst of flavor, making it an ideal choice for family dinners or casual gatherings.
Ingredients
Scale
- 1 pound lean ground beef
- ½ medium onion (finely chopped)
- ¼ cup ketchup or barbecue sauce
- ¼ cup fine bread crumbs
- 1 egg
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 pound baby potatoes (halved)
- 2 cups fresh green beans (trimmed)
- 1 tablespoon oil
- salt and pepper
- ¼ cup ketchup for glaze
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
Instructions
- Preheat your oven to 400°F. Line a baking sheet with aluminum foil and spray it with nonstick spray.
- In separate bowls, toss halved baby potatoes and green beans with oil, salt, and pepper.
- Spread the vegetables on one side of the baking sheet.
- In a mixing bowl, combine ground beef, onion, ketchup or barbecue sauce, bread crumbs, egg, Italian seasoning, salt, and pepper. Mix until just combined.
- Form the mixture into small loaves and place them on the other side of the baking sheet.
- For the glaze, mix together ketchup, brown sugar, and apple cider vinegar. Brush over each mini meatloaf.
- Bake for about 25 minutes or until meatloaves reach an internal temperature of 160°F.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf with potatoes (approximately 300g)
- Calories: 410
- Sugar: 10g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 85mg
Keywords: Customize your vegetables based on what’s in season or your personal preferences; zucchini or carrots work well too. You can use ground turkey for a lighter option. This recipe freezes well; store leftovers in airtight containers for up to three months.