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Sheet Pan Mini Meatloaf and Vegetables

Meatloaf is always a foolproof dinner when you need something both easy and filling. This sheet pan mini meatloaf recipe takes easy to the next level by cooking your vegetable side and meatloaf all on one pan at the same time. The simple and flavorful ketchup topping is the perfect compliment to this tender, melt-in-your-mouth meatloaf, and we love that hearty roasted potatoes and broccoli will be on your plate, too!

  • Author: Bailey
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: Serves 4
  • Category: Beef
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free
sheet-pan-mini-meatloaf
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Ingredients

For the Mini Meatloaves:

  • 1-pound ground beef
  • 1-pound ground pork
  • 2 eggs
  • 1 cup quick cook oats
  • 3/4 cup milk (see notes)
  • 1/2 medium onion, grated directly into the mixing bowl
  • 2 tablespoons Primal Kitchen Ketchup
  • 2 teaspoons dried parsley
  • 2 teaspoons garlic powder
  • 1.5 teaspoons salt
  • 1/4 teaspoon pepper

For the Meatloaf Topping:

  • 1/4 cup Primal Kitchen Ketchup
  • 2 tablespoons light brown sugar
  • 1.5 teaspoons Worcestershire (can substitute coconut aminos)

For the Vegetables:

  • 3–4 cups halved baby potatoes
  • 3 cups broccoli florets
  • 2 tablespoons olive oil or avocado oil
  • 1/2 teaspoon garlic powder
  • Pinch of salt

Instructions

  1. Preheat the oven to 400 degrees F. and prepare a large sheet pan by lining it with oven-safe parchment paper
  2. While the oven is preheating, add all of the meatloaf mixture ingredients together in a large mixing bowl. Mix together with your hands until everything is well combined, being careful not to over-mix
  3. Place the bowl into the fridge until you need to form the meatloaves. Chilling it will make it easier to work with
  4. Next, add the halved potatoes and broccoli florets to the sheet pan. Drizzle the oil and sprinkle the garlic and salt over the vegetables and toss to coat. Spread the vegetables out over the sheet pan and place the sheet pan into the oven. Bake for 15 minutes
  5. While the vegetables are baking, prepare the meatloaf topping by adding the ketchup, light brown sugar and Worcestershire sauce into a small dish and stirring with a fork to combine. Set aside
  6. Once the 15 minutes has passed, remove the sheet pan from the oven. Remove the meatloaf mixture from the fridge and divide it into 7 or 8 portions that are approximately equal in size (7 portions results in each mini meatloaf being about a 4.5 ounce serving)
  7. Form each portion into a mini meatloaf. Try to make each about the same size and thickness so they cook evenly. After each one is formed, place it directly onto the sheet pan, nestling them between the vegetables until all have been formed and are on the pan
  8. Brush or spoon the ketchup topping liberally over the tops and sides of each mini meatloaf and then place the sheet pan into the oven for 15 to 20 minutes, or until cooked fully to 165 degrees F.
  9. Optional: brush another coat of the topping onto the meatloaves and broil for 4 minutes to caramelize the tops
  10. Remove the sheet pan from the oven, add any additional ketchup topping over the meatloaves and serve

Notes

  • An additional pound of ground beef can be used in place of ground pork. 1 pound of ground turkey can be used in place of ground pork.
  • Any milk you prefer will work. I would recommend half-and-half for a melt in your mouth texture, but any type of milk you have will work just fine. To make this recipe dairy-free, opt for almond, oat, cashew, or your preferred dairy-free option.
  • Grating the onion directly into the mixing bowl is recommended to keep all of the juices released with the meatloaf mixture for flavor.

Find it online: https://www.wholekitchensink.com/sheet-pan-mini-meatloaf/

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