Description
A hearty and balanced sheet pan dinner featuring juicy mini meatloaves and perfectly roasted potatoes and broccoli. Easy cleanup and ready in under an hour — perfect for weeknights!
Ingredients
Scale
- 🥩 Mini Meatloaf Ingredients:
- 12 oz 85/15 ground beef
- 1 large egg
- ½ small onion, diced
- 2 cloves garlic, minced
- ¼ cup breadcrumbs
- ¼ cup barbecue sauce or ketchup
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp pepper
- 🥦 Roasted Veggie Ingredients:
- 1.5 lbs small red potatoes, quartered
- 1 large head broccoli, chopped into florets
- 2 tbsp olive oil
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup Parmesan cheese, grated
Instructions
- Preheat oven to 400°F (204°C). Line a large sheet pan with parchment paper.
- In a large bowl, toss potatoes and broccoli with olive oil, Italian seasoning, salt, pepper, and Parmesan. Spread evenly on one half of the pan.
- In a separate bowl, combine all meatloaf ingredients. Mix just until combined.
- Form the mixture into 4 mini loaves and place on the other half of the pan.
- Bake for 35 minutes, or until meatloaves reach an internal temperature of 160°F (71°C).
- Optional: Brush meatloaves with extra BBQ sauce or ketchup after 25 minutes and return to oven.
- Let rest for 5 minutes, then serve hot with roasted vegetables.
Notes
You can swap ground beef for ground turkey or use sweet potatoes instead of red potatoes. Great for meal prep — leftovers reheat well.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sheet Pan Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 meatloaf + veggies)
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 115mg