Description
This Sheet Pan Mini Meatloaves with Roasted Vegetables recipe offers a quick, balanced, and flavorful one-pan meal. Featuring individual mini meatloaves glazed with a tangy sauce and roasted alongside seasoned potatoes, broccoli, and carrots, it’s perfect for an easy weeknight dinner ready in under an hour.
Ingredients
For the Mini Meatloaves:
- 1 lb lean ground beef
- 1/3 cup whole wheat panko crumbs
- 2 cloves garlic, minced
- 1 large egg
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp dried thyme
- 1/4 tsp dried parsley
- 1/4 tsp black pepper
For the Glaze:
- 1/4 cup ketchup
- 1 tbsp brown sugar
- 1 tbsp honey mustard
- 2 tsp Worcestershire sauce
For the Vegetables:
- 1 lb mini yellow potatoes, sliced in half
- 1 medium head broccoli, chopped into florets
- 2 cups carrot chips (or chopped carrots)
- 1/4 cup olive oil
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1/4 tsp black pepper
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). This ensures a hot environment for even roasting of both meatloaves and vegetables.
- Prepare the meatloaf mixture: In a large bowl, combine the lean ground beef, whole wheat panko crumbs, minced garlic, egg, tomato paste, Worcestershire sauce, salt, onion powder, dried thyme, dried parsley, and black pepper. Mix everything thoroughly but gently to avoid tough meatloaves.
- Form the mini meatloaves: Divide the meat mixture into equal portions (about six) and shape each into small loaf shapes on a baking sheet lined with parchment paper or lightly greased.
- Mix the glaze: In a small bowl, whisk together ketchup, brown sugar, honey mustard, and Worcestershire sauce until smooth. Brush the glaze generously over the top of each mini meatloaf.
- Prepare vegetables: In a large bowl, toss the halved mini potatoes, broccoli florets, and carrot chips with olive oil, salt, garlic powder, onion powder, paprika, dried parsley, and black pepper until evenly coated.
- Arrange vegetables on the sheet pan: Spread the seasoned vegetables around the mini meatloaves on the baking sheet to ensure even cooking.
- Roast everything: Place the sheet pan in the preheated oven and roast for about 35-40 minutes, or until the meatloaves are cooked through (internal temperature of 160°F) and vegetables are tender and caramelized.
- Finish and serve: If desired, brush additional glaze on meatloaves halfway through cooking. Remove the pan from oven and let the meatloaves rest for a few minutes before serving with the roasted vegetables.
Notes
- You can substitute ground turkey or chicken for lean ground beef for a leaner option.
- Frozen vegetables can be used but reduce roasting time accordingly.
- For extra crispiness, broil the meatloaves for 2-3 minutes at the end of roasting.
- Make sure not to overmix the meat to keep meatloaves tender.
- Leftovers keep well in the refrigerator for up to 3 days.
