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.
Ingredients
Scale
Meatloaf
- 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
Roasted Potatoes
- 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
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
Nutrition
- Serving Size: 1 mini meatloaf with potatoes
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 80 mg
Keywords: mini meatloaf, sheet pan dinner, roasted potatoes, easy weeknight meal, ground beef meatloaf
