Buffalo Meatloaf With Spinach And Roasted Baby Potatoes Recipe Epicuriouscom

SHEET PAN MINI MEATLOAF AND ROASTED POTATOES

Sheet Pan Mini Meatloaf and Roasted Potatoes image

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.

Provided by Ashley Fehr

Time 40m

Number Of Ingredients 9

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

Steps:

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 Facts : Calories 435 kcal, Carbohydrate 54 g, Protein 30 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 111 mg, Sodium 1417 mg, Fiber 5 g, Sugar 27 g, ServingSize 1 serving

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