Mini Meatloaf Sheet Pan Dinner with Roasted Potatoes
Make these individual meatloaves for a quick 30-minute dinner. Easy to make all on one sheet pan and cleanup is a breeze.
Servings: 6 servings
Calories: 554kcal
Ingredients
Mini Meatloaves
- 1 ½ lbs. ground beef
- ⅓ cup Italian bread crumbs or use oats for a healthier option
- ½ cup onions chopped
- 1 cup BBQ sauce or ketchup divided
- 1 egg
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon coarse sea salt
- ½ teaspoon black pepper
- ¼ cup Parmesan cheese
Veggies
- 1 pound potatoes cut into bite-sized pieces
- 1 pound green beans washed & trimmed
- 2 Tablespoons olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F.
Veggies
- Place cut potatoes on sheet pan and toss with 1 tablespoon oil and season with salt and pepper. Spread them out and make sure they are in a single layer.
- Bake in oven for 10 minutes before adding meatloaves and green beans to sheet pan.
Mini Meatloaves
- Mix ground beef, bread crumbs, onion, ½ cup BBQ sauce, egg, Worcestershire sauce, garlic, Italian seasoning, salt, pepper, and Parmesan cheese in large bowl. Do not overmix or they can become tough.
- Divide meatloaf mixture into 6 mini meatloaves. Place on sheet pan around potatoes. Brush with the remaining ½ cup of BBQ sauce.
- Toss green beans in a bowl with 1 tablespoon oil. Season with salt and pepper. Scatter around meatloaves and potatoes.
- Bake for 20-25 minutes or until potatoes are tender and meatloaves have reached an internal temperature of 160°F.
Nutrition
Calories: 554kcal | Carbohydrates: 45g | Protein: 26g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1144mg | Potassium: 962mg | Fiber: 5g | Sugar: 20g | Vitamin A: 723IU | Vitamin C: 26mg | Calcium: 151mg | Iron: 5mg
