Sheet Pan Mini Meatloaf and Roasted Potatoes
Sheet Pan Mini Meatloaf and Roasted Potatoes is a delightful, one-pan meal perfect for busy weeknights. This recipe combines juicy mini meatloaves made from lean ground beef with perfectly roasted baby potatoes and fresh green beans, all drizzled with a sweet and tangy glaze that elevates the dish. In just about 45 minutes, you can serve a comforting dinner that satisfies the whole family, while also allowing for easy cleanup. Whether it’s a casual family dinner or meal prep for the week, this versatile recipe is sure to become a favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound lean ground beef
- 1 pound baby potatoes (halved)
- 2 cups fresh green beans (trimmed)
- ½ medium onion (finely chopped)
- ¼ cup ketchup
- 1 egg
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- Salt and pepper
Instructions
- Preheat your oven to 400°F. Line a rimmed baking sheet with aluminum foil and spray it with nonstick spray.
- In medium bowls, toss halved baby potatoes and trimmed green beans with oil, salt, and pepper. Spread them on one side of the baking sheet.
- In a mixing bowl, combine ground beef, chopped onion, ketchup, bread crumbs, egg, Italian seasoning, salt, and pepper. Mix thoroughly.
- Form the mixture into mini meatloaves and place them on the other side of the baking sheet.
- For the glaze, mix ketchup, brown sugar, and apple cider vinegar in a small bowl; brush over the meatloaves.
- Bake for about 25 minutes until meatloaves are cooked through and vegetables are tender.
Nutrition
- Serving Size: 1 mini meatloaf (approximately 140g)
- Calories: 270
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg