This sheet pan mini meatloaves with 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.
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.)
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