Sheet Pan Mini Meatloaf
Sheet Pan Mini Meatloaf is a delicious and easy meal that brings comfort food to your table with minimal fuss. This recipe combines hearty mini meatloaves with tasty roasted vegetables, all cooked together on one pan. It’s perfect for busy weeknights or when you want a homemade meal without a lot of dishes.
Why Make This Recipe
Making Sheet Pan Mini Meatloaf is a great choice for several reasons. First, it’s simple to prepare and requires just a few common ingredients. Second, the one-pan method makes cleanup a breeze. Finally, everyone loves meatloaf, and the addition of vegetables means you get a complete meal in one go. This dish is sure to please both adults and kids alike!
How to Make Sheet Pan Mini Meatloaf
Making Sheet Pan Mini Meatloaf is quick and straightforward. Just follow the steps below, and you’ll have a tasty meal ready to enjoy.
Ingredients:
- 1 pound ground beef
- 1/3 cup quick-cooking oats
- 1/4 cup finely minced onion
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 16 oz carrots (peeled, quartered, and sliced thin)
- 24 oz baby potatoes (halved or quartered)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Directions:
- Preheat your oven to 450° F. Line a half sheet pan with parchment paper or spray it with cooking spray.
- In a large mixing bowl, combine the ground beef, quick oats, egg, garlic powder, salt, and black pepper. Use clean hands to mix until just combined to avoid over-mixing.
- Divide the mixture into 4 equal portions and shape each portion into a mini loaf. Place them on the prepared sheet pan.
- In a small bowl, mix the ketchup and Worcestershire sauce. Brush or spoon the mixture on top of each mini meatloaf.
- In another bowl, toss the carrots and baby potatoes with olive oil, onion powder, salt, and black pepper. Scatter them evenly around the meatloaves on the sheet pan.
- Bake in the preheated oven for 35-40 minutes, or until the meatloaf reaches an internal temperature of 165° F, and the vegetables are tender.
How to Serve Sheet Pan Mini Meatloaf
Serve Sheet Pan Mini Meatloaf hot from the oven. You can enjoy it as is, or with extra ketchup on the side. This meal pairs wonderfully with a simple green salad or some crusty bread for a complete dining experience.
How to Store Sheet Pan Mini Meatloaf
If you have leftovers, let the mini meatloaves cool completely. Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them. Just wrap each meatloaf tightly in plastic wrap, then place them in a freezer bag. They will last in the freezer for about 2 months.
Tips to Make Sheet Pan Mini Meatloaf
- Use lean ground beef for a healthier option.
- Feel free to add your favorite vegetables or spices to the mix.
- Don’t over-mix the meatloaf ingredients to keep it tender.
- Keep an eye on the cooking time, as ovens may vary.
Variation
If you want to mix things up, try using ground turkey or chicken instead of beef. You can also add grated cheese to the meatloaf mixture for a cheesy twist!
FAQs
1. Can I make mini meatloaf in advance?
Yes! You can prepare the meatloaf mixture and shape it into loaves a day ahead. Store them in the refrigerator until you’re ready to bake.
2. How do I know when the meatloaf is done?
The meatloaf is done when it reaches an internal temperature of 165° F. You can check this with a meat thermometer.
3. What can I serve with mini meatloaf?
Mini meatloaf pairs well with a variety of sides like mashed potatoes, green beans, or a fresh salad!
Enjoy your Sheet Pan Mini Meatloaf, and happy cooking!
