Description
Sheet Pan Mini Meatloaf and Roasted Potatoes is the ultimate weeknight dinner solution. This one-pan recipe combines juicy mini meatloaves with perfectly roasted baby potatoes and vibrant green beans, all drizzled with a tangy glaze that elevates every bite. Ideal for busy families, you can whip this meal together in just 45 minutes, making it a great choice for gatherings or a cozy family night in. The best part? Cleanup is a breeze, allowing you to spend more time enjoying your delicious creation rather than washing dishes.
Ingredients
Scale
- 1 pound lean ground beef
- ½ medium onion (finely chopped)
- ¼ cup ketchup
- ¼ cup fine bread crumbs
- 1 egg
- 1 pound baby potatoes (halved)
- 2 cups fresh green beans (trimmed)
- For the glaze: ¼ cup ketchup, 1 tablespoon brown sugar, 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 400°F and line a rimmed baking sheet with aluminum foil.
- In a bowl, combine ground beef, onion, ketchup, bread crumbs, egg, and seasoning to form the meatloaf mixture.
- Shape the mixture into mini loaves and place on one side of the prepared baking sheet.
- Toss halved potatoes and green beans in oil, salt, and pepper; arrange alongside the meatloaves.
- Mix glaze ingredients and brush over meatloaves before baking.
- Bake for 25-30 minutes until meatloaves reach an internal temperature of 160°F.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: For added flavor, incorporate herbs like parsley or thyme into the meatloaf mixture. Feel free to substitute vegetables based on what’s available – carrots or bell peppers work well too.