Mini Meatloafs Sheet Pan

These mini meatloafs are one of our favorite, easy macro-friendly recipes. Simply throw your meatloaf and veggies together on one sheet pan.

Course dinner, lunch, Main Course, main meals

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 351

Author Lindsay

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!

Nutrition information is for mini meatloafs, sauce, potatoes, and broccoli.