Sheet Pan Mini Meatloaves with Roasted Vegetables

Ingredients

Mini Meatloaves

• 1½ lbs ground beef (or mix beef & pork)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• ½ cup breadcrumbs

• ¼ cup milk

• 1 large egg

• 2 tbsp ketchup

• 1 tsp Worcestershire sauce

• 1 tsp Italian seasoning

• Salt & pepper to taste

• 2–3 tbsp ketchup or BBQ sauce (for topping)

Roasted Vegetables

• 2 cups baby potatoes, halved

• 2 cups carrots, cut into sticks

• 1 red bell pepper, sliced

• 1 tbsp olive oil

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp garlic powder

• ½ tsp paprika

Instructions

1. Prep oven & pan:
   Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.

2. Mix the meatloaf:
   In a bowl, combine ground meat, onion, garlic, breadcrumbs, milk, egg, ketchup, Worcestershire, Italian seasoning, salt, and pepper. Mix until just combined.

3. Shape mini meatloaves:
   Divide mixture into 6–8 portions. Shape into small loaves and place on the sheet pan.

4. Prepare vegetables:
   Toss potatoes, carrots, and bell pepper with olive oil, salt, pepper, garlic powder, and paprika. Arrange around mini meatloaves on the same pan.

5. Top meatloaves:
   Spread a thin layer of ketchup or BBQ sauce on top of each mini meatloaf.

6. Bake:
   Roast in the preheated oven for 25–30 minutes, until meatloaves are cooked through (internal temp 160°F / 71°C) and vegetables are tender.

7. Serve:
   Garnish with fresh parsley if desired and serve straight from the pan for easy cleanup.

Cooking Time

• Prep: 15 minutes

• Cook: 25–30 minutes

• Total: 40–45 minutes

Calories (Approx.)

350–400 calories per mini meatloaf with veggies (depending on meat and sauce).