Description
A hearty and comforting Sheet Pan Mini Meatloaf with Roasted Vegetables, combining perfectly seasoned mini meatloaves and a colorful variety of roasted veggies, all baked on one pan for an easy, wholesome, and flavorful meal ideal for busy weeknights or meal prep.
Ingredients
Scale
For the Mini Meatloaves
- 1 lb lean ground beef
- 1/2 cup bread crumbs (gluten-free if needed)
- 1/4 cup milk
- 1 large egg
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1/4 cup ketchup (plus extra for glaze)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried herbs (thyme or oregano)
For the Roasted Vegetables
- 2 medium carrots, chopped into bite-sized pieces
- 1 bell pepper, chopped
- 1 medium zucchini, chopped
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp dried herbs (thyme or oregano)
Instructions
- Prepare the Meatloaf Mixture: In a large bowl, combine ground beef, bread crumbs, milk, egg, finely chopped onion, and minced garlic. Add Worcestershire sauce, ketchup, salt, pepper, and dried herbs. Mix gently but thoroughly until ingredients are just combined, taking care not to overwork the meat.
- Shape the Mini Meatloaves: Divide the meat mixture into equal portions and shape each into a small loaf roughly the size of your palm. Place them evenly spaced on a greased or parchment-lined sheet pan, ensuring room remains for the vegetables.
- Prepare the Vegetables: Chop carrots, bell peppers, and zucchini into bite-sized pieces. Toss them with olive oil, salt, pepper, and a sprinkle of dried herbs. Arrange these around the mini meatloaves on the sheet pan.
- Apply the Glaze: Brush the top of each mini meatloaf with ketchup or your choice of glaze, such as barbecue sauce or honey mustard, to create a caramelized, tangy crust during baking.
- Bake Everything Together: Place the sheet pan in a preheated oven at 400°F (200°C) and bake for 25-30 minutes, or until the meatloaves reach an internal temperature of 160°F (71°C) and the vegetables are tender with slight crispiness.
- Rest and Serve: Allow the mini meatloaves to rest for a few minutes after baking to retain their juices. Serve warm alongside the roasted vegetables for a complete, comforting meal.
Notes
- Do not overmix the meat mixture to keep meatloaves tender.
- Make uniformly sized mini meatloaves to ensure even cooking.
- Bake at a high temperature (400°F) to achieve perfect browning.
- Use a meat thermometer to check for doneness (160°F internal temperature).
- Line the sheet pan with parchment paper to prevent sticking and ease cleanup.
- Avoid overcrowding the pan, so vegetables roast rather than steam.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf with vegetables
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg