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.
Ingredients
Scale
For the Mini Meatloaves:
- 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
For the Glaze:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Dash of hot sauce (optional but recommended)
For the Potatoes:
- 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
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
Nutrition
- Serving Size: 1 mini meatloaf with potatoes (approx. 1/8 of recipe)
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: mini meatloaf, sheet pan dinner, roasted potatoes, easy weeknight meal, ground beef meatloaf, one pan meal
