Easy Sheet Pan Meatloaf And Potatoes Recipes

SHEET PAN MINI MEATLOAF AND ROASTED POTATOES

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.

EASY SHEET PAN MEATLOAF AND POTATOES

Steps:

• Preheat oven to 400°F. Reserve 1/4 cup of tomato sauce; set aside.
• Combine Ground Beef, remaining tomato sauce, bread crumbs, onion, egg, Worcestershire, thyme, salt and 1/4 teaspoon pepper in large bowl; mixing lightly but thoroughly. Shape beef mixture into 8 x 4 x 2-inch loaf on parchment-lined sheet pan.
• Toss potatoes with cooking spray, garlic salt and remaining 1/2 teaspoon pepper. Spread potatoes evenly around the meatloaf on the sheet pan.
• Place sheet pan on the center rack of oven, bake in preheated 400°F oven for 40 minutes. Meanwhile, combine reserved tomato sauce with brown sugar and mustard. Spread sauce evenly over top of meatloaf, stir potatoes and continue cooking another 20 minutes or until instant-read thermometer inserted into center of meatloaf registers 160°F.
• Remove meatloaf; let stand 10 minutes before slicing. Test potatoes for doneness and return to oven if needed while meatloaf rests. Cut meatloaf into slices. Serve with potatoes. Four-Pepper Meatloaf Variation: Prepare meatloaf as above, adding 1/3 cup finely chopped green bell pepper, 1/4 teaspoon ground red pepper and 1/4 teaspoon ground white pepper to ground beef mixture. Picadillo-Style Meatloaf Variation: Prepare meatloaf as above, omitting thyme and adding 1/3 cup finely chopped green bell pepper, 1/4 cup raisins, 1 teaspoon ground cumin and 1/2 teaspoon dried oregano to ground beef mixture.

SHEET PAN MEATLOAF

Steps:

• For the meatloaf: Preheat the oven to 400 degrees F. Coat a half-sheet pan with cooking spray and sprinkle with the breadcrumbs, which will absorb the juices during cooking.
• Pour the milk over the bread in a bowl and allow it to soak up the milk. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, parsley and pepper in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
• Pat the mixture evenly into the prepared sheet pan, spreading all the way to the edges and corners.
• Next, make the glaze: Whisk together the ketchup, brown sugar, balsamic vinegar and Worcestershire sauce in a bowl until well combined. Brush the mixture evenly over the top of the meatloaf. Sprinkle with the bacon.
• Bake until the meat is cooked through and slightly browned, 20 to 25 minutes.
• Remove from the oven, then cut into squares and serve with the mashed potatoes. Garnish with the chopped parsley.