Name: Sheet Pan Mini Meatloaf and Roasted Potatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound ground beef; 1/2 cup breadcrumbs; 1/4 cup milk; 1 large egg; 1/4 cup ketchup; 1/2 tablespoon Worcestershire sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1.5 pounds baby potatoes, halved; 2 tablespoons olive oil; 1 teaspoon dried rosemary; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper

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There is something incredibly comforting about a lovely, home-cooked meatloaf dinner, and when you combine juicy, flavorful mini meatloaves with crispy, golden roasted potatoes all on one pan, it becomes pure magic. This Sheet Pan Mini Meatloaf and Roasted Potatoes recipe is my go-to for busy weeknights or cozy weekends, offering a perfect balance of savory, tender meat and hearty, herb-kissed potatoes. The best part is how effortlessly everything cooks together, making both prep and cleanup a breeze without sacrificing any of that heartwarming taste we all crave.

Sheet Pan Mini Meatloaf and Roasted Potatoes Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this dish is like assembling tiny flavor superheroes, each playing a vital role in bringing out the best characteristics of the meatloaf and potatoes. These carefully chosen staples ensure that every bite is bursting with warmth, texture, and a beautiful harmony of tastes and aromas.

1 pound ground beef: The star protein provides a juicy, tender base for the mini meatloaves.
1/2 cup breadcrumbs: These bind the meatloaf together and keep it delightfully soft.
1/4 cup milk: Adds moisture so the meatloaf stays tender and not dry.
1 large egg: Acts as a natural binder to hold the meatloaf mixture securely.
1/4 cup ketchup: Brings tangy sweetness and moisture to each mini loaf.
1/2 tablespoon Worcestershire sauce: Adds a deep, umami flavor boost that elevates the beef.
1 teaspoon garlic powder: Infuses a warm, aromatic undertone throughout the dish.
1 teaspoon onion powder: Provides a subtle savory punch that complements the meat perfectly.
1 teaspoon salt: Enhances all the natural flavors.
1/2 teaspoon black pepper: Offers a gentle heat and complexity.
1.5 pounds baby potatoes, halved: These tender, bite-sized spuds roast beautifully alongside the meatloaves.
2 tablespoons olive oil: Coats the potatoes to help them crisp up and develop rich flavor.
1 teaspoon dried rosemary: Adds piney, fragrant earthiness that makes the roasted potatoes unforgettable.
1 teaspoon garlic powder: Gives the potatoes an extra kick of warm, mellow depth.
1/2 teaspoon salt: Seasoning that awakens all the flavors.
1/4 teaspoon black pepper: A touch of spice to balance the herbs.

How to Make Sheet Pan Mini Meatloaf and Roasted Potatoes

Step 1: Prepare Your Oven and Sheet Pan

Start by preheating your oven to 400°F (200°C). This steady temperature is perfect for browning your mini meatloaves and roasting the potatoes to crisp, delightful perfection. Lining your sheet pan with aluminum foil is optional but highly recommended because it helps save cleanup time without compromising how everything cooks.

Step 2: Mix the Mini Meatloaf Ingredients

Using a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix everything gently until just incorporated to avoid a tough texture later. Then, shape the mixture into eight small, evenly sized mini meatloaves—cute, manageable portions that cook quickly and look adorable on the pan.

Step 3: Season the Baby Potatoes

In a separate bowl, toss the halved baby potatoes with olive oil, dried rosemary, garlic powder, salt, and black pepper. This coating ensures each potato piece captures that wonderful herby aroma and roasting crisps them just right, providing a perfect foil for the savory meatloaf.

Step 4: Arrange Everything on the Sheet Pan

Spread the seasoned potatoes across one half of your prepared sheet pan, giving each enough space to roast without steaming. On the other half, neatly place your mini meatloaves. This layout lets everything cook evenly while allowing the flavors to mingle subtly.

Step 5: Bake Until Golden and Juicy

Pop your sheet pan into the preheated oven and bake for 25-30 minutes. The mini meatloaves should reach an internal temperature of 160°F (70°C), ensuring they’re perfectly cooked and safe to enjoy. Meanwhile, the potatoes should turn golden brown and tender inside—hard to resist that irresistible crunch.

Step 6: Let Cool and Rest

Once baked, remove the pan from the oven and let everything rest for a few minutes before serving. This brief pause helps the meatloaf juices redistribute, making every bite juicy and flavorful while giving the potatoes a moment to settle in their crispy glory.

How to Serve Sheet Pan Mini Meatloaf and Roasted Potatoes

Garnishes

Brighten your plate with a sprinkle of fresh parsley or chives over the meatloaves and potatoes. A little dollop of extra ketchup or a drizzle of tangy barbecue sauce on the side can add the perfect zing that complements the rich flavors, making the dish feel even more special and homemade.

Side Dishes

While this meal shines on its own, pairing it with a crisp green salad tossed in lemon vinaigrette or some steamed green beans adds a refreshing contrast. A side of sautéed spinach or roasted carrots also brightens the plate and adds beautiful color, turning your dinner into a balanced feast.

Creative Ways to Present

For a fun twist, serve each mini meatloaf on a small bun to turn it into a hearty slider, accompanied by roasted potatoes piled high on the side. Alternatively, place the meatloaves over a bed of buttery mashed cauliflower or creamy polenta and arrange the potatoes around for a rustic, inviting presentation that will wow your guests.

Make Ahead and Storage

Storing Leftovers

After enjoying your Sheet Pan Mini Meatloaf and Roasted Potatoes, gather the leftovers into an airtight container and refrigerate. They’ll keep well for up to three days, remaining tasty and ready to reheat for a quick, comforting meal.

Freezing

If you want to save a portion for later, freeze the cooked mini meatloaves and potatoes separately in freezer-safe containers or bags. This way, you can thaw them individually as needed, and they’ll keep their flavor and texture for up to two months.

Reheating

To reheat, pop the potatoes and mini meatloaves in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and slightly crispy again. Alternatively, a quick zap in the microwave works if you’re short on time, though the oven method helps maintain that fresh-from-the-oven charm.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken can work in this recipe, but since they’re leaner, consider adding a bit of olive oil or an extra egg to keep the mini meatloaves moist and tender.

What can I substitute for breadcrumbs?

If you need a gluten-free option, crushed gluten-free crackers or oats can be excellent substitutes. They’ll help bind the mixture just as well and add a pleasant texture.

How do I know when the meatloaf is fully cooked?

The safest and most reliable way is to use a meat thermometer; the internal temperature should read 160°F (70°C). This ensures the meatloaf is cooked through but still juicy.

Can I add vegetables to the meatloaf mixture?

Definitely! Finely chopped onions, bell peppers, or shredded carrots can be mixed in for added flavor and nutrition. Just be sure to finely dice or grate them so the mini meatloaves hold together well.

Is it necessary to line the sheet pan with foil?

Not necessary, but lining the pan with foil or parchment paper helps with cleanup since the meatloaf juices and oil can bake onto the pan. It also helps prevent sticking, making your cooking experience smoother.

Final Thoughts

Trust me, once you make this Sheet Pan Mini Meatloaf and Roasted Potatoes, it will quickly become a beloved staple in your kitchen. It’s a dish that welcomes everyone to the table with its comforting flavors and effortless preparation. So grab your ingredients, turn on the oven, and enjoy the warm satisfaction that only a home-cooked favorite can bring. You’re going to love every bite!

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Sheet Pan Mini Meatloaf and Roasted Potatoes Recipe

★★★★★

5.2 from 28 reviews

Author: Ethan
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Halal

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Description

This Sheet Pan Mini Meatloaf and Roasted Potatoes recipe offers an easy, all-in-one meal that combines flavorful mini meatloaves with perfectly seasoned roasted baby potatoes. Ideal for busy weeknights, it’s a comforting and satisfying dish that requires minimal cleanup and delivers delicious results with simple ingredients.

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Line a sheet pan with aluminum foil if desired for easier cleanup.
Prepare Meatloaf Mixture: In a mixing bowl, combine the ground beef, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix until just combined, taking care not to overmix to keep the meatloaves tender. Form the mixture into 8 small mini meatloaves and set aside.
Season Potatoes: In another bowl, toss the halved baby potatoes with olive oil, dried rosemary, garlic powder, salt, and black pepper until evenly coated.
Arrange on Sheet Pan: Spread the seasoned potatoes on one side of the prepared sheet pan, leaving space for the mini meatloaves on the opposite side.
Add Meatloaves: Place the mini meatloaves on the other side of the sheet pan next to the potatoes.
Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes. The meatloaves should be cooked through (internal temperature should read 160°F/70°C) and the potatoes should be golden and tender.
Rest and Serve: Remove the sheet pan from the oven and allow the meatloaves and potatoes to cool for a few minutes before serving. This helps the juices redistribute in the meatloaf for optimal flavor.

Notes

Make sure not to overmix the meatloaf mixture to prevent a dense texture.
You can substitute ground beef with ground turkey or chicken for a leaner option.
For extra flavor, brush the mini meatloaves with additional ketchup on top before baking.
The recipe can be doubled to serve more people, just use a larger sheet pan or two pans.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking, Roasting
Cuisine: American