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.
We're always looking for new easy dinner ideas. Why not try making sheet pan mini meatloaves and roasted veggies? Roasted on a single baking sheet, you'll have minimal cleanup and dinner on the table in less than an hour.
Single serve meatloaves are surrounded by seasoned red potatoes and broccoli sprinkled with parmesan cheese. Plus, you can use your favorite roasting vegetables that you have on hand - this recipe is easy to customize!
Serve this as a quick weeknight meal - you can even make the meatloaf ahead of time! This is an easy recipe that the entire family will enjoy.
Ingredients and substitutions
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.
Plain breadcrumbs can be substituted with Italian breadcrumbs, panko breadcrumbs, or crushed crackers.
Barbecue sauce or ketchup can be used in this recipe. Ketchup will give this recipe a classic meatloaf flavor. Barbecue sauce, depending on the brand used, will give your meatloaf a tangy, smoky, and sometimes spicy flavor. I recommend choosing your favorite brand.
If you don't have Italian seasoning on hand, try using a combination of Italian herbs you do have: oregano, sage, thyme, and rosemary are great choices.
What kind of veggies can I use?
For this recipe, I used small red potatoes and broccoli. These vegetables can easily be substituted with your favorites.
Any potatoes can be used in this recipe, as long as they've been cubed down to about 1 inch in size for quick roasting. I recommend any potato that is slightly waxy. They'll hold their shape after cooking, making them ideal for roasting. Baby potatoes, new potatoes, yukon gold potatoes, fingerling potatoes and sweet potatoes are great choices.
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 15-18 minutes of baking so that they don't turn out overcooked and mushy.
Make ahead and freeze
If you'd like to save time in the evenings, make your meatloaf ahead of time! Here are two time-saving options:
- 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.
- Make your meatloaf mix, form into mini meatloaves, and store in a freezer safe container. Freeze 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.
Meal prep
This recipe makes a great meal prep recipe for the week.
Once cooked through, allow your meatloaves and veggies to cool slightly before transferring to food storage containers. Store in the refrigerator for 3-4 days.
These mini meatloaves reheat well and make a great make-ahead meals for lunch or dinner throughout the week!
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
- ¾ pound ground beef 85/15 preferred
- 1 large egg
- ½ medium onion diced
- 2 cloves garlic minced
- ¼ cup breadcrumbs
- ¼ cup barbecue sauce or ketchup - plus extra for glazing
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit. 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 165 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
- 85/15 ground beef is ideal for this recipe. Fattier ground beef may 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.
- Leftover meatloaves and veggies will keep for 3 to 4 days in a sealed container in the refrigerator.
- 1 large head of broccoli = about 3 ½ to 4 cups of florets
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.