This sheet pan mini meatloaves and veggies makes is a flavorful comfort food meal with easy cleanup. Individual mini meatloaves with roasted broccoli and red potatoes are all cooked together on a single sheet pan.
Recipe Summary
Flavor: Hearty, savory, comforting.
Minimal cleanup. Sheet pan meals make kitchen cleanup a breeze. You'll need two bowls and a sheet pan to make this recipe.
No hovering in the kitchen. Meatloaves and veggies go in the oven together, so there's no need to hover or add more ingredients in a later step.
Servings: Four. Recipe can be doubled and divided between two sheet pans.
Similar to: Sheet Pan Italian Sausage & Potatoes and Sheet Pan Salmon and Veggies
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Ingredients and substitutions
- Ground beef - I recommend using 85/15 ground beef for this recipe. It has enough fat to help keep your meatloaves juicy, but not so much that they'll be bogged down with grease after baking.
- Breadcrumbs - Plain breadcrumbs can be substituted with Italian breadcrumbs, panko breadcrumbs, or crushed crackers.
- Barbecue sauce - Barbecue sauce or ketchup can be used in this recipe. Ketchup creates a classic meatloaf flavor, while barbecue sauce adds a little smokiness and tangy flavor. Use your favorite brand and sauce based your family's preferences.
- Potatoes - Any potatoes will work in this recipe, but I recommend waxy potatoes that hold their shape after roasting like baby potatoes, new potatoes, yukon gold potatoes, or fingerling potatoes.
- Vegetables - I used one large head of broccoli for this recipe. Broccoli could be substituted with cauliflower, brussels sprouts, or thick cut carrots if desired. If you'd like to add delicate, quick roasting vegetables like green beans or asparagus, I recommend adding them during the last 15 minutes of cooking so they don't turn out mushy.
- Olive oil - Used to coat your potatoes and broccoli so that when roasted, the edges get nice and crispy. Olive oil also helps the seasoning stick to your veggies.
- Seasoning - Italian seasoning, salt, and pepper add flavor to the meatloaf and roasted vegetables.
- Parmesan cheese - Adds salty flavor to the roasted vegetables. I recommend grating cheese fresh from a block for best flavor and texture.
- Egg - One egg is needed to help your meatloaves hold their shape while baking.
- Aromatics - Onion and garlic add flavor to your meatloaf. I don't recommend omitting either of these ingredients for best flavor.
How to make mini meatloaves
- Add meatloaf ingredients to a large bowl and mix to combine.
- Divide into four equal parts and form into mini meatloaves.
- In a separate bowl, add chopped veggies and toss with oil and seasoning. Add to your sheet pan along with the meatloaves.
- Optionally, brush ketchup or barbecue sauce on meatloaves partway through baking to caramelize in the oven.
Tips and tricks
Chop veggies into small, bite size pieces - To ensure your potatoes and broccoli are cooked at the same rate as your meatloaves, chop them into small-ish, bite size pieces. Large potato pieces will take longer than the baking times listed in the recipe card.
Save time and make meatloaf a day ahead - Make your meatloaf mix up to 24 hours in advance and store in the refrigerator until dinner time. Form into meatloaves and add to your sheet pan as directed.
Freeze meatloaf for future meals - Make your meatloaf mix, form into mini meatloaves, and wrap individually in wax paper. Store them in a freezer safe container for up to 6 months. Remove from the freezer the day before and allow to thaw in the refrigerator overnight. Prepare remaining recipe as directed.
To prevent dry meatloaf - Use a meat thermometer and bake until your meatloaves reach 160 degrees Fahrenheit in the center. Use 85/15 ground beef for best flavor and moisture. Lean meats dry out faster in the oven and are less forgiving than fattier meats. Measure your breadcrumbs accurately to prevent adding too many, which can dry out your meatloaf.
Storage
Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
The meatloaves can also be prepared and frozen for a future meal. Make your meatloaf mix as directed below, form into mini meatloaves, wrap individually in parchment or wax paper, and store in a freezer safe container. Meatloaf will keep for up to six months in a tightly sealed, freezer safe container in ideal conditions.
To thaw, remove your mini meatloaves from the freezer the day before and allow to thaw in the refrigerator overnight. Then prepare the recipe as directed below.
Frequently asked questions
Broccoli can be substituted with any hearty vegetables that roast well in the oven. Cauliflower, carrots, parsnips, onion wedges, brussels sprouts, and bell pepper are all good options.
Delicate vegetables like zucchini, yellow squash, cherry tomatoes, or green beans should be added in the last 15 minutes of baking so that they don't turn out overcooked and mushy.
Meatloaf can turn out dry when using low fat ground meat instead of the recommended 85/15. Adding too many breadcrumbs or overbaking can also cause your meatloaf to turn out dry. The USDA recommends cooking ground beef to 160 degrees Fahrenheit. I recommend using a meat thermometer to prevent overcooking past this temperature.
Onion, garlic, Italian seasoning, salt, pepper, and barbecue sauce/ketchup all add flavor to your meatloaf. I don't recommend omitting or reducing any of these ingredients. Using lower fat meat can also reduce the flavor of your meatloaf. Fat enhances the flavor of the other ingredients and also helps keep your meatloaf moist. Adding too many breadcrumbs can also dilute the flavor of your meatloaf, so be sure to measure them accurately.
To make this recipe as written, you'll need a single half sheet pan. A half sheet pan is 13 inches by 18 inches and fits easily into standard sized home ovens.
I use these sheet pans from Amazon (as shown in the photos): Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack)
Recommended
📖 Recipe
Sheet Pan Mini Meatloaves and Veggies
Ingredients
Roasted Vegetables
- 1 ½ pounds small red potatoes, quartered
- 1 large head broccoli, chopped into florets
- 2 tablespoons olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup parmesan cheese
Mini Meatloaves
- 12 ounces 85/15 ground beef
- 1 large egg
- ½ small onion, diced
- 2 cloves garlic, minced
- ¼ cup breadcrumbs
- ¼ cup barbecue sauce, or ketchup
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400℉. Line a half baking sheet with parchment paper and set aside.
- In a large bowl, add potatoes and broccoli. Top with olive oil, Italian seasoning, salt, pepper, and parmesan cheese. Toss until evenly coated. Pour onto prepared baking sheet and spread into a single layer, leaving space for your meatloaves. Set aside.
- In a large bowl, add all of your meatloaf ingredients: ground beef, egg, onion, garlic, breadcrumbs, barbecue sauce, Italian seasoning, salt, and pepper. Mix until fully combined. Form meat mixture into four oval meatloaves, equal in size. Add to prepared baking sheet about 1 inch apart.
- Bake for about 35 minutes, or until meatloaf is cooked through to 160 degrees Fahrenheit in the center. (Optionally, remove pan from oven after 25 minutes and brush meatloaves with additional barbecue sauce or ketchup for a glaze. Then, return to oven to finish roasting.)
Equipment Recommendations
Notes
- Best ground beef to use: 85/15 ground beef is ideal for this recipe. Fattier ground beef can fall apart when cooked and leaner ground beef can easily dry out when baked. If using leaner beef, keep a careful eye on your meatloaves as they cook.
- Storage: Leftover meatloaves and veggies will keep for 3 to 4 days in a sealed container in the refrigerator.
- Make ahead: Meatloaf mix can be prepared 1 day ahead and refrigerated until ready to assemble.
- Freezing: Mini meatloaves can be frozen raw for up to 6 months. To thaw, transfer to the refrigerator overnight, then prepare the recipe as written above.
This was delicious. I used thin sliced carrots instead of broccoli. Everything was cooked perfectly and the seasonings were great. I will make this often. Thank you for a wonderful recipe!
Thank you Peg, so happy you enjoyed it!
My parents were in town so I made them for this and they loved it. Very tasty! I did 1 lb of meat and added a little more bread crumbs and ketchup and it worked out great. I didn't have enough room on my pan for everything, so i put the veggies on a separate sheet than meatloaf. I took mine out at 25 minutes and it was perfectly cooked and still moist; I think 35 minutes would dry it out too much. The recipe calls for too little seasoning; it's be blank without at least doubling it. But overall this was very delicious and I'm looking forward to making it again. Thank you for this recipe 🙂
Hi Oliver, when increasing the meat and bread crumbs, I agree, I'd definitely increase all of the flavor-adding ingredients (onion, garlic, Italian seasoning, salt, and pepper) too. Glad to hear everyone enjoyed the meal!
This was so easy and delicious!
This recipe was great!! 🤩 ALL of my family raved about it for days and is ready for me to make it again!! I did put potatoes in first and for a longer cook time. My family likes them browned and crispy.
Just made and devoured this meal! I used yams, carrots and broccoli with ground Turkey. It was so easy and well seasoned. I agree the cooking time was perfect. it was enjoyed by all. It is a keeper!
Can I use frozen vegetables?
Yes, fresh can be substituted with frozen.
When does the Parmesan cheese go on the vegetables
Hi Brenda, thanks for pointing this out, I've added it to the recipe card! Add the parmesan cheese in step two before tossing your ingredients together.
Really good recipe! I used different veggies, carrots and sweet potatoes, flavor of the seasoning was great and the little meatloaf was so juicy and good 😁..
Timing was perfect for both parts of the recipe. Def making again, with all kinds of different veggies.