Sheet Pan Mini Meatloaf and Roasted Potatoes

overhead image of four mini meatloaves on sheet pan with potatoes and green beans

Sheet Pan Mini Meatloaf and Roasted Potatoes

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 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings people

Calories 435cal

Author Ashley Fehr

Ingredients

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

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.

Nutrition