Name: Sheet Pan Mini Meatloaf with Vegetables Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb. lean ground beef; ⅓ cup BBQ sauce, divided; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon dried thyme; ½ teaspoon 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 tablespoons olive oil; Salt and pepper, to taste; Fresh parsley, chopped

If you’re looking for a meal that combines comfort, flavor, and convenience all in one, you’ve got to try this Sheet Pan Mini Meatloaf with Vegetables Recipe. It’s the perfect way to enjoy tender, juicy meatloaf paired with vibrant, roasted vegetables without the fuss of multiple dishes or complicated prep. Trust me, the juicy BBQ glaze on these mini meatloaves alongside crispy Brussels sprouts and sweet potatoes will quickly make this a family favorite weeknight dinner you’ll come back to again and again.

Ingredients You’ll Need

A clear glass bowl holds a single layer of raw ground pink meat on the left side. On the right side of the bowl, there is a thick, dark brown sauce with a shiny texture. Several spices and seasonings are sprinkled over the meat and sauce, including a white powder, black specks, and greenish dried herbs, all spread unevenly. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

To create this delightful Sheet Pan Mini Meatloaf with Vegetables Recipe, you’ll want to gather simple, fresh ingredients that work harmoniously to provide amazing flavor and texture. Each component contributes its own special touch, from the heartiness of the ground beef to the vibrant sweetness of roasted sweet potatoes and the earthy bite of Brussels sprouts.

Lean ground beef (1 lb.): The star protein that keeps your mini meatloaves moist and flavorful.
BBQ sauce (⅓ cup, divided): Adds a smoky sweetness that beautifully complements the savory meat.
Garlic powder (½ teaspoon): A subtle yet essential depth of flavor to elevate the beef.
Onion powder (½ teaspoon): Balances the garlic with a slightly sweet undertone.
Dried thyme (¼ teaspoon): Brings a fragrant, herbal note that brightens the meatloaf.
Salt (½ teaspoon) and black pepper (pinch): Simple seasoning essentials that enhance all the flavors.
Brussels sprouts (1 lb., trimmed and halved or quartered): Roasted to perfection for a crisp outside and tender inside.
Large sweet potato (1, cut into ½-inch pieces): Adds beautiful color and natural sweetness that contrasts wonderfully with the savory meat.
Garlic cloves (2, minced): Fresh garlic added to the veggies for an aromatic boost.
Olive oil (2 tablespoons): Helps the vegetables roast up nice and caramelized.
Optional fresh parsley, chopped: A sprinkle on top for freshness and a pop of green color.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Sheet Pan Mini Meatloaf with Vegetables Recipe

Step 1: Preheat and Prepare Your Vegetables

Set your oven to 400℉ and line a large baking sheet with parchment paper or a silicone mat for easy cleanup. Spread your sweet potato pieces, Brussels sprouts, and minced garlic on the sheet. Drizzle with olive oil, toss gently to coat, and season with salt and pepper. Make sure to spread the vegetables out in a single layer for even roasting. This step ensures that your veggies develop those gorgeous caramelized edges that add so much flavor and texture.

Step 2: Roast the Vegetables for 15 Minutes

Pop the baking sheet into the hot oven and roast your veggies for 15 minutes. This initial roasting softens the sweet potatoes and Brussels sprouts just enough to finish cooking perfectly later alongside your mini meatloaves. It also kickstarts the flavor development, making your vegetables tender and slightly crispy on the outside.

Step 3: Mix and Shape the Mini Meatloaves

While the vegetables are roasting, combine the ground beef with ¼ cup BBQ sauce, garlic powder, onion powder, thyme, salt, and pepper in a bowl. Mix gently but thoroughly—overmixing can make meatloaf tough, so be kind to your meat. Divide the mixture into four equal portions and shape each into a football shape about ¾-inch thick. These little loaves cook quickly and evenly, which is the beauty of this mini approach!

Step 4: Add Meatloaves to the Pan

After the vegetables have roasted for 15 minutes, take the baking sheet out of the oven and give the veggies a quick stir to redistribute them. Then make some space on the pan for the meatloaves. Nestle the mini meatloaves in between the veggies and spread the remaining BBQ sauce on top of each meatloaf for a sticky, flavorful glaze that will caramelize as it bakes.

Step 5: Bake Until Perfect

Return the sheet pan to the oven and bake everything together for another 12 to 15 minutes, or until the meatloaves reach an internal temperature of 165℉. This step finishes cooking the mini meatloaves to juicy perfection and allows the vegetables to develop a golden, tender finish—resulting in a deliciously balanced and satisfying meal all from one pan.

How to Serve Sheet Pan Mini Meatloaf with Vegetables Recipe

The image shows a cooked meat patty on a baking sheet, being brushed with a thick dark brown sauce using a clear brush with a yellow silicone bristle tip held by a woman's hand. Around the patty, there are small bright orange roasted sweet potato cubes and some green roasted Brussels sprouts. The surface of the patty is shiny from the sauce. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A little fresh parsley sprinkled on top right after baking adds a fresh, herbal pop of color and brightness to the finished dish. It’s a simple touch but one that makes the meal look that much more inviting and vibrant on your plate.

Side Dishes

This meal is beautifully balanced on its own, but if you want to add a side, consider serving a crisp green salad or some crusty bread to soak up any extra BBQ sauce. A light coleslaw would also bring a nice crunch contrast to the tender meatloaf and roasted veggies.

Creative Ways to Present

For a fun twist, serve your mini meatloaves on toasted sandwich rolls with extra BBQ sauce for a mini meatloaf sandwich platter. Alternatively, place the veggies and meatloaf over creamy mashed potatoes for a cozy, classic presentation that never gets old.

Make Ahead and Storage

Storing Leftovers

Leftover mini meatloaves and vegetables store beautifully in an airtight container in the refrigerator for up to 3 days. Just be sure to cool everything first before sealing to keep the flavors fresh and prevent sogginess.

Freezing

If you want to make this Sheet Pan Mini Meatloaf with Vegetables Recipe ahead on a larger scale, you can freeze the cooked meatloaves and vegetables separately or together in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in the oven at 350℉ until warmed through to maintain the crispy edges on the veggies and prevent the meatloaf from drying out. If short on time, a quick microwave session covered with a damp paper towel works too.

FAQs

Can I use ground turkey instead of beef?

Absolutely! Ground turkey works well for this recipe though it can be leaner, so consider adding a little olive oil or an extra egg to keep the meatloaves moist.

What vegetables work best with this dish?

Brussels sprouts and sweet potatoes are a classic combo here, but feel free to swap in carrots, bell peppers, or green beans for variety. Just make sure to cut veggies evenly for even cooking.

How do I know when the mini meatloaves are done?

The best way is using an instant-read thermometer—the internal temperature should reach 165℉. This ensures your meatloaf is safely cooked but still juicy.

Can I double this recipe for a bigger crowd?

Yes! Just use two baking sheets, and try not to overcrowd the pans so everything roasts evenly and crisps up nicely.

Is it possible to make this gluten-free?

Definitely. This recipe is naturally gluten-free as long as your BBQ sauce does not contain gluten, so just check the label or use a certified gluten-free brand.

Final Thoughts

This Sheet Pan Mini Meatloaf with Vegetables Recipe shows how effortless weeknight dinners can be without sacrificing flavor or comforting vibes. It’s hearty, wholesome, and perfect for busy evenings when you want something tasty but easy to prepare. Give it a try—you’ll be surprised how quickly this one might become your go-to meal for satisfying the whole family’s hunger with minimal fuss.

Sheet Pan Mini Meatloaf with Vegetables Recipe

Ingredients You’ll Need

How to Make Sheet Pan Mini Meatloaf with Vegetables Recipe

Step 1: Preheat and Prepare Your Vegetables

Step 2: Roast the Vegetables for 15 Minutes