Sheet Pan Meatloaf & Veggies Recipe
Introduction
This Sheet Pan Meatloaf & Veggies recipe is a simple, all-in-one dinner that’s full of flavor and easy to prepare. With tender mini meatloaves and perfectly roasted potatoes and green beans, it’s a comforting meal the whole family will enjoy.
Ingredients
- 1 1/2 lbs. baby red potatoes, cut into small 1-inch pieces
- 1 lb. green beans, ends trimmed
- 2 Tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 lb. 93% lean ground beef
- 1/2 cup dried breadcrumbs
- 1/2 cup diced yellow onion
- 1/4 cup milk
- 1 large egg, beaten
- 2 Tablespoons ketchup (for the meat mixture)
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon dried parsley leaves
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 4 Tablespoons ketchup (for topping)
Instructions
- Step 1: Preheat the oven to 400°F and spray a large rimmed baking sheet with cooking spray.
- Step 2: Place the cut potatoes and trimmed green beans on the baking sheet. Drizzle with olive oil and sprinkle with minced garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the veggies are evenly coated, then push them to cover about two-thirds of the baking sheet.
- Step 3: In a large bowl, combine the ground beef, breadcrumbs, diced onion, milk, beaten egg, 2 tablespoons ketchup, Worcestershire sauce, dried parsley, 3/4 teaspoon salt, garlic powder, and 1/4 teaspoon black pepper. Mix well using your hands until fully combined.
- Step 4: Divide the meat mixture into four equal portions. Shape each into a mini meatloaf and place them on the empty side of the baking sheet. Leave at least 1 inch between each meatloaf.
- Step 5: Spread 1 tablespoon of ketchup evenly over the top of each mini meatloaf.
- Step 6: Bake everything for 25-30 minutes, or until the meatloaf reaches an internal temperature of 160°F and the vegetables are tender.
Tips & Variations
- For extra flavor, add a splash of soy sauce or a pinch of smoked paprika to the meat mixture.
- If you prefer different veggies, try substituting green beans and potatoes with carrots and Brussels sprouts.
- Make sure not to overcrowd the pan so the veggies roast evenly and the meatloaves cook through properly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals to avoid drying out the meatloaf.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ground turkey instead of ground beef?
Yes, ground turkey works well in this recipe. It’s lean and mild in flavor, so the seasonings and ketchup topping will help keep it moist and flavorful.
How do I know when the meatloaf is fully cooked?
The most reliable way is to use a meat thermometer. The internal temperature should reach 160°F to ensure it is safe to eat and juicy inside.
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Sheet Pan Meatloaf & Veggies Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Sheet Pan Meatloaf & Veggies recipe is a convenient and hearty meal that combines juicy mini meatloaves with perfectly roasted baby potatoes and green beans. Prepared on a single baking sheet, it offers a balanced mix of protein and vegetables with minimal cleanup, making it ideal for busy weeknight dinners.
Ingredients
Vegetables
- 1 1/2 lbs. baby red potatoes, cut into small 1-inch pieces
- 1 lb. green beans, ends trimmed
- 2 Tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon salt (for veggies)
- 1/4 teaspoon ground black pepper (for veggies)
Meatloaf
- 1 lb. 93% lean ground beef
- 1/2 cup dried breadcrumbs
- 1/2 cup diced yellow onion
- 1/4 cup milk
- 1 large egg, beaten
- 2 Tablespoons ketchup (for meat mixture)
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon dried parsley leaves
- 3/4 teaspoon salt (for meatloaf)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper (for meatloaf)
- 4 Tablespoons ketchup (for topping)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F. Spray a large rimmed baking sheet with cooking spray to prevent sticking and ensure easy clean-up.
- Prepare the Vegetables: Add the cut baby red potatoes and trimmed green beans onto the baking sheet. Drizzle with olive oil, then sprinkle minced garlic, 1 teaspoon salt, and 1/4 teaspoon ground black pepper over the veggies. Toss them well so that all pieces are evenly coated with oil and seasoning. Push the veggies to cover approximately two-thirds of the baking sheet.
- Mix the Meatloaf Ingredients: In a large mixing bowl, combine the ground beef, dried breadcrumbs, diced onion, milk, beaten egg, 2 tablespoons ketchup, Worcestershire sauce, dried parsley, 3/4 teaspoon salt, garlic powder, and 1/4 teaspoon ground black pepper. Use your hands to thoroughly mix all the ingredients until fully combined.
- Form Mini Meatloaves: Divide the meat mixture into four equal portions. Place each portion on the empty one-third side of the baking sheet and shape them into mini loaves, spacing each by at least 1 inch.
- Top Meatloaves with Ketchup: Spread 1 tablespoon of ketchup over the top of each mini meatloaf to add flavor and help keep them moist during baking.
- Bake the Meal: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the meatloaves reach an internal temperature of 160°F, ensuring they are cooked through and safe to eat.
Notes
- Check the internal temperature of meatloaf with a meat thermometer to avoid undercooking.
- You can substitute ground turkey for beef for a leaner version.
- Feel free to switch green beans with asparagus or broccoli for variety.
- Make sure to cut potatoes into uniform 1-inch pieces for even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: sheet pan meal, meatloaf, roasted vegetables, easy dinner, ground beef recipe, one-pan dinner, healthy comfort food
