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

Scale

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