Introduction to Sheet Pan Mini Meatloaf and Roasted Potatoes
Sheet Pan Mini Meatloaf and Roasted Potatoes is a convenient and hearty meal that brings together classic comfort food in a simple, one-pan format. This dish features juicy mini meatloaves made with lean ground beef, seasoned toSheet Pan Mini Meatloaf and Roasted Potatoes perfection, alongside tender roasted potatoes and vibrant green beans or broccoli. The use of a sheet pan allows for easy preparation and cleanup, making it an ideal choice for busy weeknights or family dinners. With its delicious flavors and satisfying textures, this recipe is sure to become a staple in your meal rotation.
Ingredients
For the Vegetables:
1 lb Creamer potatoes (halved)
2 cups green beans or broccoli florets
1 tablespoon oil
Salt and pepper to taste
For the Meatloaf:
1 lb lean ground beef
½ medium onion (finely diced or grated)
¼ cup ketchup or barbecue sauce
¼ cup fine bread crumbs
1 egg
½ teaspoon Italian seasoning
½ teaspoon salt
⅛ teaspoon black pepper
For the Meatloaf Glaze:
¼ cup ketchup
1 tablespoon brown sugar
1 teaspoon cider vinegar
Instructions
Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with tin foil. Grease the foil with non-stick spray.
Prepare the Vegetables:
In a medium glass bowl, combine the halved Creamer potatoes and green beans or broccoli. Drizzle with oil and season with salt and pepper.
Spread the vegetables in a single layer on one end of the prepared baking sheet.
Prepare the Meatloaf:
Fold the edge of a piece of foil to create a ledge and place it on the empty side of the baking sheet.
In a medium bowl, mix together the ground beef, diced onion, ketchup, bread crumbs, egg, Italian seasoning, salt, and pepper until well combined.
Shape the mixture into 4 mini rectangular meatloaves and place them on the foil on the baking sheet.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the potatoes are tender and the meatloaf reaches an internal temperature of at least 160°F (71°C).
Prepare the Glaze:
While the meatloaf is baking, stir together the glaze ingredients (ketchup, brown sugar, and cider vinegar).
Brush the glaze over the meatloaves just before serving.
Method of Storage
Cooling:
Allow the meatloaf and vegetables to cool to room temperature before storing.
Refrigeration:
Short-term Storage:
Place leftovers in an airtight container and store in the refrigerator for up to 3-4 days.
Reheating: Reheat individual portions in the microwave or the entire dish in the oven until heated through.
Freezing:
Long-term Storage:
For longer storage, freeze the meatloaf and vegetables in an airtight container or freezer bag. Label with the date and type of dish.
It can be frozen for up to 2-3 months.
Thawing and Reheating:
Thaw in the refrigerator overnight before reheating. Bake at 350°F (175°C) until warmed through.