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Sheet Pan Mini Meatloaf with Roasted Vegetables

Sheet Pan Mini Meatloaf with Roasted Vegetables
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This easy Sheet Pan Mini Meatloaf with Roasted Vegetables recipe offers a hearty, comforting, and flavorful dinner that is both effortless and balanced. Perfectly portioned mini meatloaves bake alongside a colorful medley of roasted vegetables on a single pan, saving time and cleanup while delivering a wholesome meal ideal for weeknight dinners. The savory meatloaf paired with naturally sweet roasted veggies makes this dish flexible, nutritious, and kid-friendly.

Ingredients

Scale

Meatloaf Ingredients

  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1 large egg, beaten
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup ketchup or tomato sauce (for topping)

Vegetables

  • 1 bell pepper, chopped into bite-sized pieces
  • 1 medium zucchini, chopped into bite-sized pieces
  • 2 medium carrots, chopped into bite-sized pieces

Seasonings and Oils

  • 2 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp Italian seasoning

Instructions

  1. Prepare the Vegetables: Preheat your oven to 400°F (200°C). Chop bell peppers, zucchini, and carrots into bite-sized pieces. Toss the vegetables with olive oil, salt, pepper, and Italian seasoning. Spread them evenly on one side of a sheet pan for roasting.
  2. Make the Meatloaf Mixture: In a large bowl, combine ground beef, breadcrumbs, beaten egg, finely chopped onion, minced garlic, salt, and pepper. Mix gently until just combined without overworking the meat to keep the texture tender.
  3. Shape Mini Meatloaves: Divide the meat mixture into 6 to 8 equal portions. Shape each portion into a small loaf and arrange them on the empty side of the sheet pan alongside the prepared vegetables.
  4. Add the Topping: Spread a thin layer of ketchup or tomato sauce over the top of each mini meatloaf. This glaze will caramelize during baking and add a tangy flavor.
  5. Bake Everything Together: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the mini meatloaves reach an internal temperature of 160°F (71°C) and the vegetables are tender and caramelized. After baking, let the meatloaves rest for a few minutes before serving.

Notes

  • Shape the mini meatloaves to a uniform size for even cooking.
  • Gently mix ingredients to avoid a dense or tough meatloaf texture.
  • Use a meat thermometer to ensure the meatloaf is properly cooked without drying out.
  • Cut vegetables into uniform pieces to ensure even roasting.
  • Allow the meatloaves to rest briefly after baking for juicier results.

Nutrition

Keywords: sheet pan, mini meatloaf, roasted vegetables, easy dinner, one-pan meal, kid-friendly, gluten-free option, healthy dinner

Find it online: https://lillysplate.com/sheet-pan-mini-meatloaf-with-roasted-vegetables/