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.
Course Main Course
Cuisine American
Keyword mini meatloaf, sheet pan dinners
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Servings 4people
Calories 435cal
Author Ashley Fehr
Ingredients
1lblittle potatoeshalved
2cupsgreen beanstrimmed
1tablespoonoil
1teaspoonsaltdivided
1/4teaspoonblack pepperdivided
1lblean ground beef
1/2medium onionfinely chopped or grated
1cupbarbecue saucedivided
1egg
Instructions
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.