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Sheet Pan Mini Meatloaf and Roasted Potatoes

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This Sheet Pan Mini Meatloaf and Roasted Potatoes recipe is a simple and hearty dinner idea! Juicy, flavorful mini meatloaves are paired with crispy roasted potatoes, all cooked together on one pan for easy cleanup. Perfect for busy weeknights or a comforting family meal.

Ingredients

Scale

For the mini meatloaves:

  • 1 lb (450 g) ground beef (or a mix of beef and pork)
  • 1/2 cup (50 g) breadcrumbs
  • 1/4 cup (60 ml) milk
  • 1 large egg
  • 1/4 cup (40 g) finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (60 ml) ketchup (plus more for topping)

For the roasted potatoes:

  • 1 1/2 lbs (680 g) baby potatoes, halved or quartered
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried rosemary or thyme
  • Salt and black pepper, to taste

Instructions

Step 1: Preheat the oven

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.

Step 2: Prepare the meatloaf mixture

  1. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, Worcestershire sauce, Italian seasoning, salt, pepper, and ketchup. Mix until just combined (do not overmix).
  2. Divide the mixture into 4-6 equal portions and shape each into a mini loaf. Place the mini meatloaves on one side of the sheet pan.

Step 3: Prepare the potatoes

  1. In a medium bowl, toss the potatoes with olive oil, garlic powder, paprika, rosemary, salt, and black pepper. Spread the potatoes out on the other side of the sheet pan in an even layer.

Step 4: Bake

  1. Place the sheet pan in the preheated oven and bake for 20 minutes.
  2. Remove the sheet pan from the oven, brush the tops of the mini meatloaves with additional ketchup, and stir the potatoes.
  3. Return to the oven and bake for another 15-20 minutes, or until the meatloaves reach an internal temperature of 160°F (71°C) and the potatoes are golden and crispy.

Step 5: Serve

  1. Remove from the oven and let rest for 5 minutes. Serve warm with your favorite veggies or a side salad.

Notes

  • Add vegetables: Add baby carrots, green beans, or broccoli to the sheet pan for a complete one-pan meal.
  • Meat substitution: Use ground turkey or chicken as a lighter alternative to beef.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Find it online: https://ukfinda.com/sheet-pan-mini-meatloaf-and-roasted-potatoes/