Mini Meatloaf Sheet Pan Meal Recipes

MINI MEATLOAF SHEET PAN MEAL

Mini Meatloaf Sheet Pan Meal image

Make your whole homestyle meal on one sheet pan. Everyone can enjoy their own mini meatloaf along with roasted green beans and potatoes and there's only one pan to clean!

Provided by Carlee

Categories Beef

Time 55m

Number Of Ingredients 14

Ingredients

1.5 pounds new potatoes
1.5 pounds lean ground beef
3/4 cup milk
3/4 cup Italian bread crumbs
1/2 medium onion, finely diced
1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 cup ketchup
1 teaspoon mustard
2 Tablespoons brown sugar
2 Tablespoons oil
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 pound fresh green beans

Steps:

Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
Wash the potatoes and cut into 1/2 inch pieces.
In a bowl, gently mix together the ground beef, milk, bread crumbs, diced onion, salt and 1/4 teaspoon pepper. Be careful not to overwork the meat, just mix it enough to get everything evenly distributed.
Divide the meat mixture into 6 equal pieces and form each portion into a small meatloaf.
In a small bowl, mix together the ketchup, brown sugar and mustard. Brush over the meatloaves.
Toss the potatoes in 1 Tablespoon of oil, 1/4 teaspoon of garlic salt and a pinch of black pepper. Distribute around the meatloaves on the pan.
Bake for 20 minutes.
Meanwhile wash and trim the ends off the green beans. Toss in the remaining Tablespoon of oil, 1/4 teaspoon of garlic salt and pinch of black pepper.
After the first 20 minutes of cook time, toss the potatoes around and then put the green beans on the pan. Bake for 20 more minutes.
Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 533 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 20 grams fat, Fiber 5 grams fiber, Protein 40 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 741 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

MINI MEAT LOAF SHEET-PAN MEAL

Mini Meat Loaf Sheet-Pan Meal image

I grew up with this meat loaf recipe, but I adapted it to mini meatloaves so that it would bake more quickly. The sauce topping is always a hit. I added the potatoes and asparagus to make the meal easier. -Deanne Johnson, Reading, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 large eggs, lightly beaten
1 cup tomato juice
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1/2 teaspoon salt
1-1/2 pounds lean ground beef (90% lean)
1/4 cup ketchup
3 tablespoons brown sugar
1 teaspoon prepared mustard
1/4 teaspoon ground nutmeg
3 large potatoes, peeled and cut into 1/2-inch pieces
3 tablespoons olive oil, divided
1/2 teaspoon garlic salt, divided
1/4 teaspoon pepper, divided
1 pound fresh asparagus, trimmed and halved

Steps:

Preheat oven to 425°. In a large bowl, combine eggs, tomato juice, oats, onion and salt. Add beef; mix lightly but thoroughly. Shape into six 4x2-1/2-in. loaves; place on a sheet pan or large shallow roasting pan. Combine ketchup, brown sugar, mustard and nutmeg; brush over loaves. , Combine potatoes with 2 tablespoons oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan in a single layer. Bake 25 minutes., Combine asparagus with remaining 1 tablespoon oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan. Bake until a thermometer inserted into meat loaves reads 160° and vegetables are tender, 15-20 minutes. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 460 calories, Fat 19g fat (5g saturated fat), Cholesterol 133mg cholesterol, Sodium 690mg sodium, Carbohydrate 45g carbohydrate (13g sugars, Fiber 3g fiber), Protein 29g protein.

SHEET PAN MINI MEATLOAF WITH VEGETABLES

Sheet Pan Mini Meatloaf with Vegetables image

Provided by Jessica Beacom

Time 50m

Number Of Ingredients 13

Ingredients

1 lb. lean ground beef
⅓ cup BBQ sauce, divided
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. dried thyme
½ tsp. salt
1 Pinch black pepper
1 lb. Brussels sprouts, trimmed (halved if large, quartered if really large)
1 large sweet potato, cut into ½-inch pieces (peeled, if desired)
2 cloves garlic, minced
2 Tbsp. olive oil
Salt and pepper
Optional: fresh parsley, chopped

Steps:

Preheat the oven to 400℉.
Line a large baking sheet with parchment paper or a silicone baking mat. Place the sweet potato cubes, Brussels sprouts, and minced garlic on the baking sheet. Drizzle oil over vegetables then gently toss to coat and sprinkle with salt and pepper before spreading them out so that they're in a single layer.
Place the baking sheet in the oven and roast the vegetables for 15 minutes.
While the vegetables are roasting, mix the ground beef with ¼ cup BBQ sauce, garlic and onion powders, thyme, salt, and pepper. Divide the meat mixture into 4 portions and shape each into a football shape about ¾-inch thick. Set aside.
After the vegetables have been in the oven for 15 minutes, remove the baking sheet from the oven. Stir vegetables then make a space between them for the meatloaves.
Place the meatloaves on the pan and spread the remaining BBQ sauce over each one.
Return the baking sheet to the oven and bake for an additional 12-15 minutes or until an instant-read thermometer inserted into the thickest part of the meatloaves registers 165℉.
Remove the baking sheet from the oven, sprinkle with chopped parsley (if desired) and serve immediately.

Nutrition Facts : ServingSize ¼th Recipe, Calories 380 calories, Sugar 13g, Sodium 645mg, Fat 17g, SaturatedFat 6g, Carbohydrate 32g, Fiber 6g, Protein 29g

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