Name: Sheet Pan Mini Meatloaf with Roasted Potatoes Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds ground beef (85% lean); 1 cup breadcrumbs (Panko or regular); 2 eggs, lightly beaten; 1 medium onion, finely diced (about 1 cup); 2 cloves garlic, minced (or 1 teaspoon garlic powder); 1 tablespoon Worcestershire sauce; 1/4 cup ketchup, plus more for topping; 1/4 cup milk; 1 tablespoon Italian seasoning; 2 teaspoons salt; 1 teaspoon black pepper; Optional: 1/4 cup grated Parmesan cheese; 1/2 cup ketchup; 2 tablespoons brown sugar; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; Dash of hot sauce (optional but recommended); 2 pounds baby potatoes, halved (preferably a colorful medley); 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried rosemary or Italian seasoning; Salt and pepper to taste; Optional: 1 bell pepper, cut into chunks

Jump to Recipe

If you’re searching for a comforting, crowd-pleasing dinner that brings together juicy, flavorful meat and perfectly roasted potatoes, look no further than this Sheet Pan Mini Meatloaf with Roasted Potatoes. It’s like all your favorite home-cooked flavors simplified into one effortless meal, where each mini meatloaf packs big taste, and the roasted potatoes come out golden, crispy, and beautifully seasoned. This recipe is the perfect weeknight win that feels special without requiring a parade of pots and pans.

Sheet Pan Mini Meatloaf with Roasted Potatoes Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple but essential ingredients is the secret to making this Sheet Pan Mini Meatloaf with Roasted Potatoes truly shine. Each one plays a critical role—from delivering that perfect savory depth to ensuring the potatoes have that ideal crispy-soft balance.

Ground beef: Using 85% lean strikes a perfect balance between juicy and not too greasy.
Breadcrumbs: Panko breadcrumbs add a light texture, but classic breadcrumbs work just fine.
Eggs: They act as the binder keeping those mini meatloaves together beautifully.
Onion: Finely diced for a subtle sweetness and added moisture.
Garlic: Fresh minced garlic or garlic powder for quick bursts of flavor.
Worcestershire sauce: It adds umami richness to deepen the meatloaf’s taste.
Ketchup: Both in the mix and as a glaze for that classic tangy finish.
Milk: Helps tenderize and add moisture to the meatloaf.
Italian seasoning: A blend of herbs that gives the dish a warm, aromatic lift.
Salt and black pepper: Basic seasonings that elevate all the flavors.
Parmesan cheese (optional): Adds a savory, slightly nutty kick.
Brown sugar, Dijon mustard, hot sauce (for the glaze): These combine to create a perfectly balanced sweet and tangy topping with a subtle kick.
Baby potatoes: Halved to roast golden and crispy, colorful varieties make the plate pop.
Olive oil: Essential for tossing the potatoes to get that perfect roast.
Garlic powder and dried rosemary or Italian seasoning (for potatoes): Enhance and complement the flavors of the meatloaf.
Bell pepper (optional): Adds a splash of color and a mild sweetness to the veggies.

How to Make Sheet Pan Mini Meatloaf with Roasted Potatoes

Step 1: Prepare the Mini Meatloaf Mixture

Start by combining ground beef with breadcrumbs, beaten eggs, diced onions, minced garlic, Worcestershire sauce, ketchup, milk, Italian seasoning, salt, and pepper in a large bowl. If you want an extra layer of flavor, fold in grated Parmesan cheese. Mix everything gently until just combined—overworking can make the meatloaves dense, and we want tender bites!

Step 2: Shape the Mini Meatloaves

Divide the mixture evenly and shape it into mini loaves about 4 by 2 inches in size. These individual portions cook faster than one large loaf and are fun to serve. Arrange them on one side of a large baking sheet, keeping a bit of space between each.

Step 3: Prepare the Potatoes and Vegetables

Toss halved baby potatoes and optional bell pepper chunks with olive oil, garlic powder, rosemary or Italian seasoning, salt, and black pepper. Spread them in a single layer on the other side of the baking sheet so they roast alongside the meatloaves, absorbing those delicious meat juices as they cook.

Step 4: Make the Glaze and Apply

Whisk together ketchup, brown sugar, Dijon mustard, Worcestershire sauce, and a dash of hot sauce for a glaze bursting with sweet, tangy, and spicy notes. After the meatloaves have baked for about 20 minutes, brush the glaze generously over the tops to form a sticky, shiny coating.

Step 5: Bake Everything Until Perfect

Return the sheet pan to the oven and continue baking until the mini meatloaves are cooked through and the potatoes are tender and golden brown, which usually takes about another 15-20 minutes depending on your oven. The glaze caramelizes slightly for that irresistible finish.

How to Serve Sheet Pan Mini Meatloaf with Roasted Potatoes

Garnishes

A sprinkle of fresh chopped parsley or thyme brightens the dish and adds a fresh herbal note against the rich meatloaf and savory potatoes. For a slight tang, a dollop of sour cream or a drizzle of creamy mustard sauce on the side creates lovely contrasts.

Side Dishes

While the meatloaf and roasted potatoes are a meal on their own, pairing them with a crisp green salad, steamed broccoli, or a tangy coleslaw can add freshness and balance on the plate. Simple roasted carrots or green beans also complement wonderfully without stealing the spotlight.

Creative Ways to Present

Serve these mini meatloaves nestled over a bed of mashed cauliflower or creamy polenta for a comforting twist. Alternatively, pile the potatoes and meatloaf bites onto rustic wooden boards for a casual family-style feast that invites everyone to dig in with their hands and smile.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover mini meatloaves and roasted potatoes in an airtight container in the refrigerator. They’ll last for up to four days and taste great reheated for quick lunches or dinners.

Freezing

This dish freezes beautifully. Arrange mini meatloaves and potatoes on a baking sheet and freeze individually before transferring them to a sealed freezer bag or container. Frozen portions stay good for up to three months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, pop the leftovers in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through and the potatoes regain a bit of crispness. Microwaves work too but can make potatoes softer, so oven reheating is the way to go when you have the time.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely, you can swap in ground turkey or chicken for a leaner version. Just keep in mind those meats tend to be drier, so adding a bit more moisture like extra milk or even some finely grated vegetables can help keep your mini meatloaves juicy.

What if I don’t have baby potatoes?

You can use any small potatoes or even cut larger potatoes into bite-sized chunks to get a similar roast and texture. Just try to keep the pieces uniform so they cook evenly alongside the meatloaves.

Is it necessary to make mini meatloaves instead of one big meatloaf?

Making mini meatloaves speeds up cooking and ensures every piece is perfectly caramelized outside and tender inside. It’s also super fun to serve and makes portion control easier, but you can bake one large loaf if you prefer.

Can I prepare the meatloaf mixture ahead of time?

Yes, you can mix the meatloaf ingredients a day in advance and refrigerate. Just shape and bake when ready. This not only saves time but also enhances the flavors as they meld together overnight.

How spicy is the glaze with hot sauce?

The hot sauce adds a mild kick that balances the sweetness without overwhelming anyone. You can easily adjust the amount or omit it entirely if you prefer no heat at all.

Final Thoughts

This Sheet Pan Mini Meatloaf with Roasted Potatoes recipe is a delightful way to bring comfort food vibes into your kitchen with minimal fuss. The delightfully juicy mini loaves paired with aromatic roasted potatoes create a meal that feels like a warm hug after a long day. Give it a try—you might just find this becoming one of your top go-to dinners!

Sheet Pan Mini Meatloaf with Roasted Potatoes Recipe

★★★★★

4.9 from 20 reviews

Author: anna
Total Time: 1 hour
Yield: 8 mini meatloaves (serves 6-8) 1x
Diet: Halal

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Description

This Sheet Pan Mini Meatloaf with Roasted Potatoes is a comforting, flavorful one-pan meal that’s perfect for weeknight dinners. Made with juicy ground beef, aromatic herbs, and a tangy glaze, the mini meatloaves cook alongside tender, seasoned potatoes for an easy and satisfying dinner with minimal cleanup.

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure a perfectly cooked meatloaf and roasted potatoes.
Prepare Meatloaf Mixture: In a large bowl, combine ground beef, breadcrumbs, eggs, diced onion, minced garlic, Worcestershire sauce, ketchup, milk, Italian seasoning, salt, black pepper, and Parmesan cheese if using. Mix gently until just combined to keep the meatloaf tender.
Form Mini Meatloaves: Shape the meat mixture into 8 small individual meatloaves, roughly the same size for even cooking, and place them on one side of a large sheet pan.
Prepare Glaze: In a small bowl, whisk together ketchup, brown sugar, Dijon mustard, Worcestershire sauce, and a dash of hot sauce. Spoon or brush the glaze generously over each mini meatloaf.
Prepare Potatoes and Vegetables: In another bowl, toss halved baby potatoes and optional bell pepper chunks with olive oil, garlic powder, dried rosemary or Italian seasoning, salt, and pepper. Spread them out evenly on the other side of the sheet pan.
Bake: Place the sheet pan in the preheated oven and bake for 35-40 minutes, or until the meatloaves reach an internal temperature of 160°F (71°C) and the potatoes are golden and tender.
Finish and Serve: Remove from oven and let the meatloaves rest for 5 minutes. Serve the mini meatloaves with the roasted potatoes and vegetables on the side for a complete, satisfying meal.

Notes

Use 85% lean ground beef to prevent the meatloaves from drying out.
If short on time, garlic powder can be substituted for fresh garlic.
The glaze can be adjusted in sweetness and spice by varying the brown sugar and hot sauce quantities.
You can add vegetables like bell peppers or carrots to the potatoes for extra nutrition and color.
Make sure mini meatloaves are uniform in size to ensure even cooking.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner, Main Course
Method: Baking, Roasting
Cuisine: American