This Sheet Pan Mini Meatloaf and Roasted Potatoes is an entire meal made with one pan and SIX ingredients! Naturally gluten free meatloaf topped with tangy BBQ sauce and served with roasted veggies.
My family can’t get enough of this recipe Sheet Pan Mini Meatloaf and Roasted Potatoes, it’s been on constant rotation in our house over the last few weeks.
The fact that it’s such a crowd-pleaser is more than OK with me!
This easy meatloaf recipe calls for only SIX ingredients and it’s gluten free (no breadcrumbs!) and dairy free — it’s the perfect meal for a wide range of dietary needs and preferences.
I don’t know about you, but when a recipe is super simple AND has minimal cleanup it quickly becomes a classic in our household. The mini meatloaves and vegetables are all cooked on the same parchment paper-lined baking sheet, which means you get to kick back and relax after dinner.
These sheet pan mini meatloaves are brushed with BBQ sauce before they’re baked, just like a traditional meatloaf. You can experiment with your choice of BBQ sauce, I really enjoy a sauce that has plenty of sweetness with just enough tang to offset the sugary taste.
We love to enjoy this recipe for Sheet Pan Mini Meatloaf with Roasted Potatoes and Green Beans — there’s something so comforting about these simple yet satisfying ingredients (you’ll have the prep done in a matter of minutes!).
If you don’t have potatoes or green beans you can always substitute another types of veggie; this is a great recipe for cleaning out the vegetable crisper.
Looking for more Six Ingredient Supper ideas to try?
- Prepare the meatloaf mixture: These mini meatloafs are made from ground beef, finely chopped onion, and your favorite BBQ sauce. You can use a BBQ sauce that’s on the sweet side or you can choose a tangier sauce, whatever your family likes best! Remember to reserve some of the BBQ sauce for brushing on top of the meatloaves.
- Form the meatloaves: The meatloaf mixture is divided into four sections and then shaped into mini-meatloaves. Aim for a puck- or brick-like shape but remember, they don’t have to be perfect!
- Prep your vegetables: Simply halve the potatoes, tip and tail the green beans, and toss with a small amount of oil before cooking. For even more convenience, use bagged fresh green beans that have already been prepped.
- Line the baking sheet with parchment paper: The fact that the mini meatloaves and veggies are cooked on a parchment paper-lined sheet means clean-up is a snap. If you want crispy potato halves, simply arrange the vegetables on one sheet of parchment paper and the meatloaf on another, folding the edges to create a barrier (this will prevent pan juices from the meatloaf from touching the vegetables).
- Cook the meatloaf and vegetables: Once you’ve arranged all the ingredients on your sheet pan it’s ready to go in the oven. Check the temperature of the meatloaf by inserting a meat thermometer into the thickest part of the loaf — when the temperature reaches 160° F the meatloaf is fully cooked.
- Swap the veggies: I like to use small potatoes and green beans when I make this sheet pan dinner, but you can use any other vegetables you and your family love! Try using vegetables like broccoli, cauliflower, sweet peppers, zucchini, and halved baby carrots. Make sure the veggies are cut into small, even shapes so they’ll be tender by the time the meatloaf is fully cooked.
- Experiment with different sauces: BBQ sauce is my go-to sauce for these mini meatloaves, but you can experiment with any sweet and tangy sauce. Hoisin sauce and teriyaki sauce are perfect for making Asian-inspired mini meatloaves!
These Sheet Pan Mini Meatloaves are ideal for prepping and freezing, you can even make a double batch and freeze half of them to save time! Follow the meatloaf instructions as written, wrapping the uncooked meatloaves tightly in two layers of plastic wrap. Write the date on the plastic or a piece of tape and store in the freezer for up to 3 months.
When you’re ready to enjoy the meatloaf, simply defrost it in the fridge overnight and cook according to recipe directions.
Reheat leftover meatloaf without drying it out by placing it in a casserole dish with a couple tablespoons of beef broth or water. Cover the meatloaf with foil and reheat in a 250° F oven for 20 minutes or until warmed through.
Try these suggestions for using up leftover meatloaf:
- Make a meatloaf sandwich (you can use either cold or hot meatloaf)
- Crumble up meatloaf and use it as an easy base for shepherd’s pie
- Add slabs of meatloaf to BBQ-inspired tacos
- Add a touch of sweetness to canned or homemade chilli by mixing in crumbled or cubed leftover meatloaf
- Honey Garlic Chicken Thighs Sheet Pan Dinner
- Apricot Chicken Sheet Pan Dinner
- Chicken Fajita Sheet Pan Dinner
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- 1 lb little potatoes halved
- 2 cups green beans trimmed
- 1 tablespoon oil
- 1 teaspoon salt divided
- 1/4 teaspoon black pepper divided
- 1 lb lean ground beef
- 1/2 medium onion finely chopped or grated
- 1 cup barbecue sauce divided
- 1 egg
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper
- In a clean medium sized bowl, add halved potatoes, green beans, oil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir to coat well and place on one half of baking sheet
- Turn potatoes so they are cut side down on the pan.
- Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.
- In a medium bowl, stir together beef, onion, 1/3 cup barbecue sauce, egg, 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet. Divide remaining barbecue sauce between meatloaves and brush on top.
- Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F. Serve.
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