Mini Italian-Style Meatloaf Sheet Pan
Introduction
Mini Italian-Style Meatloaf Sheet Pan is a delicious and hearty meal that combines classic Italian flavors with a convenient sheet pan method. This dish features tender meatloaf, roasted potatoes, and vibrant broccoli, making it a perfect one-stop meal for busy weeknights.
Why Make This Recipe
This recipe is not only easy to prepare but also quick to cook. By using a sheet pan, you save on cleanup time and get all your food cooked at once. The combination of ground beef and pork creates a flavorful meatloaf, while the baby Yukon gold potatoes and broccoli add healthy sides. Plus, it’s a crowd-pleaser that kids and adults alike will enjoy!
How to Make Mini Italian-Style Meatloaf Sheet Pan
Ingredients:
- ¾ pound baby Yukon gold potatoes, halved (about 1-inch pieces)
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons sea salt
- ½ pound broccoli florets
- 2 large eggs
- ¾ cup whole milk
- 1 teaspoon Italian seasoning
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pound ground beef (80/20)
- ½ pound ground pork
- ¾ cup bread crumbs
- 4 tablespoons ketchup
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon water
Directions:
- In a large bowl, combine the potatoes, 2 tablespoons of olive oil, and ¾ teaspoon of salt. Spread the potatoes, flesh side down, in a single layer on a large rimmed sheet pan.
- Place the potatoes in a cold oven and set the temperature to 350°F. Set the timer for 20 minutes.
- Meanwhile, add the broccoli to the same bowl used for the potatoes. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with ¼ teaspoon of the salt. Toss to coat.
- In a second large bowl, whisk together the eggs, milk, remaining 1 teaspoon salt, Italian seasoning, pepper, garlic powder, and onion powder. Add the ground beef, ground pork, bread crumbs, and 3 tablespoons of ketchup. Mix until fully combined.
- In a small bowl, mix together the remaining 1 tablespoon of ketchup, Worcestershire sauce, brown sugar, and water.
- Divide the meat mixture into 6 pieces and shape each into an oval, roughly 4-inches by 3-inches.
- Remove the potatoes from the oven and stir them. Add the meatloaves and broccoli to the sheet pan.
- Using a pastry brush, brush the brown sugar sauce over the tops of the meatloaves.
- Roast in the oven until the internal temperature of the meatloaf registers 165°F with an instant-read thermometer and the potatoes and broccoli are tender, about 30 minutes.
How to Serve Mini Italian-Style Meatloaf Sheet Pan
Serve the mini meatloaves hot from the oven, alongside the roasted potatoes and broccoli. You can drizzle a little extra ketchup over the meatloaves for added flavor. This dish stands beautifully on its own, but you can also serve it with a side salad or a slice of crusty bread.
How to Store Mini Italian-Style Meatloaf Sheet Pan
To store leftovers, place the meatloaf, potatoes, and broccoli in an airtight container in the refrigerator. It will keep well for up to 3 days. Reheat in the microwave or in an oven preheated to 350°F until warmed through.
Tips to Make Mini Italian-Style Meatloaf Sheet Pan
- Make sure to not overcrowd the sheet pan to allow even cooking.
- You can mix and match veggies according to your preference; carrots and green beans also work well.
- If you want a spicier version, add some crushed red pepper flakes to the meat mixture.
Variation
For a different flavor, try using ground turkey or chicken instead of beef and pork. You can also experiment with different herbs or add cheese into the meat mixture for a cheesy surprise.
FAQs
1. Can I use frozen vegetables instead of fresh broccoli?
Yes, you can use frozen broccoli, but make sure to thaw and drain it before adding it to the sheet pan.
2. How do I know when the meatloaf is fully cooked?
The internal temperature should reach 165°F. You can use an instant-read thermometer to check this.
3. Can I make the meatloaf mixture in advance?
Absolutely! You can prepare the meat mixture a day ahead and store it in the fridge until you’re ready to cook. Just shape and bake as directed.
