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Sheet Pan Mini Meatloaf with Roasted Vegetables Recipe

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This Sheet Pan Mini Meatloaf with Vegetables recipe is a simple and delicious one-pan meal perfect for busy weeknights. Lean ground beef meatloaves are seasoned with BBQ sauce and herbs, then baked alongside sweet potatoes and Brussels sprouts for a wholesome, flavorful dish. The roasting method enhances the natural sweetness of the vegetables while the meatloaf stays juicy and tender, making it a comforting and balanced dinner option for four servings.

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 the oven: Set your oven to 400℉ to prepare for roasting the vegetables and baking the meatloaves.
  2. Prepare the vegetables: Line a large baking sheet with parchment paper or a silicone baking mat. Place sweet potato cubes, Brussels sprouts, and minced garlic onto the sheet. Drizzle with olive oil, toss gently to coat evenly, then sprinkle with salt and pepper. Spread the vegetables into a single layer for even roasting.
  3. Roast the vegetables: Place the baking sheet in the oven and roast for 15 minutes to start cooking the vegetables and soften them.
  4. Make the meatloaf mixture: While the vegetables roast, combine ground beef with ¼ cup BBQ sauce, garlic powder, onion powder, dried thyme, salt, and black pepper in a mixing bowl. Mix well to evenly incorporate all ingredients.
  5. Shape the meatloaves: Divide the meat mixture into 4 equal portions. Shape each into a football shape about ¾-inch thick and set aside.
  6. Prepare for second bake: Remove the baking sheet from the oven after 15 minutes. Stir the vegetables to promote even cooking. Create space among the vegetables for the meatloaves.
  7. Add meatloaves and sauce: Place the shaped meatloaves on the baking sheet and spread the remaining BBQ sauce (⅙ cup) evenly over the tops of each meatloaf.
  8. Bake until done: Return the baking sheet to the oven and bake for an additional 12-15 minutes, or until a meat thermometer inserted into the thickest part reads 165℉, ensuring the meatloaf is fully cooked.
  9. Serve: Remove the pan from the oven, optionally sprinkle with fresh chopped parsley for garnish, and serve immediately while hot.

Notes

  • Use lean ground beef for a healthier meatloaf with less fat.
  • If preferred, you can peel the sweet potato, though leaving the skin on adds texture and nutrients.
  • Make sure to space the meatloaves evenly on the baking sheet for uniform cooking.
  • Check the internal temperature of the meatloaf to avoid undercooking or overcooking.
  • Leftover meatloaf can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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