Mini Meatloafs Sheet Pan
This may be one of our favorite, easy macro-friendly recipes to date! Meatloaf is such a comfort food, and we’ve found a way to make it accessible as an easy weeknight dinner. To cut down on the cooking time, we made 4 mini meatloafs instead of one large one. The best part of this is that you can throw your starch and veggies on the same pan so you have your entire dinner ready in about an hour and only one pan dirty. That’s a weeknight win in our book!
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The sauce for these mini meatloafs is also so addictive! And because we’re doing these as smaller loafs, you get way more sauce in each bite than when you have it just on top like in a traditional loaf pan. Of course, if you have another favorite way to top your meatloaf, you can do that in the same way here with these mini ones.
Mini Meatloafs Recipe Tips:
+ You can easily swap out the veggies on this tray for ones you prefer or whatever is in your fridge. You just want to make sure you are using ones that have the same roasting time as your mini meatloafs. Cauliflower, sweet potatoes, and carrots would all be delicious in this sheet pan recipe as well.
+ If you have another seasoning blend you like to use on your veggies, you can easily use that in the step where you toss them with avocado oil, salt and pepper. Santa Maria seasoning is one of our favorites!
Mini Meatloafs Sheet Pan
Ingredients
Mini Meatloafs
- 1 lb lean ground beef
- 1 egg
- 1/3 cup oats
- 2 tbsp milk, of choice
- 1 tsp salt
- 1 tsp onion powder
- 2 cloves garlic
- 1/2 tsp spicy brown mustard
Meatloaf Sauce
- 1/3 cup ketchup
- 1 tbsp brown sugar, or coconut sugar
- 1 tbsp spicy brown mustard
- 1 tsp Worcestershire sauce
Sheet Pan Veggies
- 1/2 lb gold potatoes, cut into small wedges
- 1 head broccoli, chopped into florets
- 1 tbsp avocado oil, or olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- In a large mixing bowl whisk together the egg, oats, milk, salt, onion powder, garlic, and spicy brown mustard for the mini meatloafs until combined.
- Add the beef and use your hands to carefully mix until everything is well incorporated. Do not overmix or it will make the meat tough.
- Divide the meat mixture into 4 parts and form into a small meatloaf shape. Place them spaced out on the baking sheet.
- In a separate bowl, whisk the ketchup, brown sugar, mustard, and Worcestershire until combined. Dollop about a tablespoon on top of each meatloaf and spread evenly.
- In a large mixing bowl, toss the broccoli and baby potatoes with the avocado oil and a pinch of salt and pepper until everything is coated.
- Spread the vegetables around the mini meatloafs.
- Bake for 15 minutes, then remove from the oven and spread another tablespoon of the ketchup mixture over the top of the meatloafs
- Bake for an additional 10 minutes until the meatloaf is cooked through and the vegetables are tender.
- Serve and enjoy!
Notes
