Sheet Pan Mini Meatloaf and Roasted Potatoes is a quick and easy dinner recipe for those hectic weeknights! Homemade mini meatloaves bake to perfection alongside potatoes and veggies all on one pan. I think my favorite part might be the tangy meatloaf glaze!
Preheat oven to 400 degrees F and line a rimmed baking sheet with tin foil. Grease with non-stick spray.
Place potatoes and green beans or broccoli each in a medium glass bowl. Drizzle both with oil and season with salt and pepper.
Place all vegetables in a single layer on one end of the prepared baking sheet.
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, ketchup, bread crumbs, egg, Italian seasoning, salt and pepper.
Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet.
Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F.
Stir together glaze ingredients and brush over meatloaves before serving.
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Notes
I have updated this recipe since creating the original, which was a simple 6 ingredient dinner. If you prefer to use the original recipe, you can find it here.Ingredients and Substitutions:Vegetables: originally I used green beans in this recipe instead of broccoli -- both work equally as well and cook in about the same amount of time! Feel free to swap the vegetables for those your family enjoys, just keep in mind that cook times can vary.Beef: you can swap the ground beef for ground pork, turkey, chicken or sausage. We're adding lots of moisture so I don't find that leaner cuts get dry with this preparation.Onion: if you prefer not to have pieces of onion in your meatloaf, you can swap the diced onion for 1/2 teaspoon of onion powder.