Can I use different types of ground meat for the mini meatloaves?

Absolutely! While this recipe uses ground beef, you can easily substitute it with ground turkey, chicken, or even a plant-based meat alternative for a different flavor profile or dietary preference.

What other vegetables can I add to the sheet pan?

This dish is highly versatile for adding more veggies! Consider adding broccoli florets, sliced carrots, bell peppers, or even zucchini alongside the potatoes. Just ensure they are cut into similar sizes for even cooking.

How do I know when the mini meatloaves are fully cooked?

The mini meatloaves are fully cooked when their internal temperature reaches 160u00b0F (70u00b0C). A meat thermometer is the most accurate way to check. They should also appear browned and firm to the touch.

Can I prepare parts of this meal in advance?

Yes! You can mix and shape the mini meatloaves a day ahead and store them covered in the refrigerator. You can also chop and season the potatoes in advance, keeping them in an airtight container in the fridge. This makes assembly on a busy weeknight even quicker!

Easy Sheet Pan Mini Meatloaf and Roasted Potatoes for Busy Weeknights

Description

This comforting and easy-to-make dinner features juicy mini meatloaves and tender, seasoned roasted potatoes, all cooked on a single sheet pan for minimal cleanup.

Ingredients

Scale

1 pound ground beef (or turkey)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and pepper to taste
1/4 cup ketchup (for glaze)
1.5 pounds baby potatoes (halved)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary (or your favorite herbs)
Salt and pepper to taste

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Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper until well coated.
Step 3: Arrange the seasoned potatoes in a single layer on one side of a large sheet pan.
Step 4: In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until just combined—avoid overmixing to keep the meatloaf tender.
Step 5: Divide the mixture into 6-8 equal portions and shape them into mini loaves. Place them on the other side of the sheet pan, leaving space between each loaf.
Step 6: Brush the tops of the mini meatloaves with ketchup for added flavor and a nice glaze.
Step 7: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the meatloaves are cooked through and the internal temperature reaches 160°F (70°C) and the potatoes are fork-tender.
Step 8: Remove the sheet pan from the oven and let it cool for a few minutes. Serve the mini meatloaves alongside the roasted potatoes for a hearty and satisfying meal.

Notes

For extra flavor, consider adding finely diced onions or bell peppers to the meatloaf mixture. You can also vary the herbs on the potatoes, such as thyme or oregano, for a different aromatic touch.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Main Course
Method: Baking, Roasting
Cuisine: American

Nutrition

Serving Size: 1 mini meatloaf with potatoes
Calories: 480 kcal
Sugar: 6g
Sodium: 550mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 5g
Protein: 30g
Cholesterol: 90mg