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Sheet Pan Mini Meatloaf with Vegetables Recipe

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4 from 8 reviews

This Sheet Pan Mini Meatloaf with Vegetables recipe is a convenient and delicious one-pan meal perfect for busy weeknights. Featuring seasoned lean ground beef shaped into individual meatloaves, glazed with tangy BBQ sauce, and roasted alongside Brussels sprouts and sweet potatoes, this dish offers a balanced combination of protein and veggies with minimal cleanup.

Ingredients

Meatloaf

  • 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

Vegetables

  • 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

Optional Garnish

  • Fresh parsley, chopped

Instructions

  1. Preheat Oven: Preheat the oven to 400℉ (204℃) to prepare for roasting the vegetables and meatloaves.
  2. Prepare Vegetables: Line a large baking sheet with parchment paper or a silicone mat. Place the sweet potato cubes, trimmed Brussels sprouts, and minced garlic on the sheet. Drizzle with olive oil, toss gently to coat evenly, then season with salt and pepper. Spread them out in a single layer for even roasting.
  3. Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 15 minutes to begin softening and caramelizing them.
  4. Mix Meatloaf: While the vegetables roast, combine the ground beef with ¼ cup BBQ sauce, garlic powder, onion powder, dried thyme, salt, and black pepper in a mixing bowl. Mix gently until just combined.
  5. Shape Meatloaves: Divide the meat mixture into 4 equal portions. Shape each into a football-like shape approximately ¾-inch thick. Set aside until vegetables are ready.
  6. Prepare for Second Roast: After 15 minutes, remove the baking sheet from the oven. Stir the vegetables to redistribute heat and create room. Make space between the vegetables on the baking sheet for the meatloaves.
  7. Add Meatloaves & Sauce: Place the shaped meatloaves on the reserved space and spread the remaining ⅟₃ cup BBQ sauce evenly over each meatloaf for a flavorful glaze.
  8. Finish Roasting: Return the baking sheet to the oven and roast for an additional 12 to 15 minutes, or until a meat thermometer inserted into the thickest part of a meatloaf registers 165℉ (74℃), ensuring safe doneness.
  9. Serve: Remove the tray from the oven. Optionally sprinkle freshly chopped parsley over the entire sheet pan to add a fresh herbal note. Serve immediately while hot and enjoy the combination of savory meat with caramelized vegetables.

Notes

  • For easier cleanup, using parchment paper or a silicone mat on the baking sheet is recommended.
  • Make sure not to overmix the meat mixture to keep the meatloaves tender.
  • If you prefer softer vegetables, you can roast them a few minutes longer before adding the meatloaves.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • This recipe can be easily doubled for larger gatherings by using multiple baking sheets.

Find it online: https://bitezly.com/sheet-pan-mini-meatloaf-with-vegetables-recipe/