Can’t get enough meatloaf? Try my Crockpot Meatloaf Recipe, my Easy Turkey Meatloaf or this Air Fryer Meatloaf next! One pan dinner recipes are always my favorite! Why? Easier clean up, of course! When these Mini Meatloaves and Vegetables are all said and done here, all you need to do is toss out the foil or parchment paper that lined the pan. (If you’re also a fan of sheet pan dinners, you’ll love my recipe for Sheet Pan Sausage and Potatoes!) It also definitely helps that my family can’t seem to get enough of this easy dinner recipe. The glazed mini meatloaves are perfectly portioned, the roasted potatoes are oh so tender, and the veggies (you can use green beans or broccoli) always turn out amazing as well. It’s a well-rounded dinner that’s all on just one pan! What really sends the homemade meatloaves over the top is the tangy glaze. It’s a simple combination of ketchup, brown sugar and apple cider vinegar and it really hits the spot. The way it compliments the ingredients in the actual meatloaf is so satisfying!
Ingredients Needed:
Potatoes: It’s best to use creamer potatoes (young yukon gold or red potatoes) since they’re so tender. The skin is delicate, so no need to peel! Veggies: Feel free to use green beans or broccoli florets. Both work very well in this recipe – just make sure that they’re fresh. Oil: Olive oil or canola oil both get the job done. Salt and Pepper: Try not to be too heavy-handed with the salt! As for the black pepper, freshly cracked is always best. Ground Beef: I like to use lean ground beef, but you can use whichever kind you like best. Onion: Not a fan of bits of onion in your meatloaf? Swap it with onion powder. Sauce: You can use either ketchup or barbecue sauce. Breadcrumbs: Fine breadcrumbs are what you’ll want! That way you don’t have larger pieces of breadcrumbs in your meatloaf. Egg: This will work with the breadcrumbs to bind all of the ingredients together. Italian Seasoning: This adds a subtle herbaceous note that really makes the meatloaf mixture so good! Brown Sugar: All out? No worries! Make your own by combining one cup of granulated white sugar with one tablespoon of molasses. Apple Cider Vinegar: This makes the glaze on top of the meatloaves deliciously sweet and tangy.
How to Make Sheet Pan Mini Meatloaf and Roasted Potatoes
Making this sheet pan dinner is easy, and cleaning up afterwards is even easier. That’s a huge win in my house!
How do I know when mini meatloaves are done cooking?
If you’re unsure, I highly recommend using a meat thermometer to check! Once inserted into the thickest part of the meatloaf, the thermometer should read 160°F.
What can I do with leftover meatloaf?
Besides just reheating it and enjoying it as-is, there are plenty of ways you can get creative with leftover meatloaf! Here are just a few of my favorite ways to enjoy this reheated entree:
Make a meatloaf sandwich (you can use either cold or hot meatloaf). Crumble up meatloaf and use it as an easy base for shepherd’s pie. Add slabs of meatloaf to BBQ-inspired tacos. Add a touch of sweetness to canned or homemade chilli by mixing in crumbled or cubed leftover meatloaf.
Should I use ketchup or BBQ sauce for my meatloaf glaze?
The choice is entirely yours! Personally, I like to use ketchup in both the meatloaf mixture and in the glaze. However, BBQ sauce is also pretty delicious! It just depends on which condiment is your personal favorite.
How to Freeze Sheet Pan Mini Meatloaves
These sheet pan mini meatloaves are ideal for prepping and freezing! You can even make a double batch and freeze half of them to save time. Follow the meatloaf instructions as written, but don’t bake them. Wrap the uncooked meatloaves tightly in two layers of plastic wrap. Write the date on the plastic or a piece of tape and store in the freezer for up to 3 months. When you’re ready to enjoy the mini meatloaves, simply let them thaw in the fridge overnight and cook according to recipe directions.
How to Store Mini Meatloaves
Have any leftovers? You’re in luck because this recipe reheats wonderfully! Store your leftovers in an airtight container in the fridge for 2-3 days. While you can always just zap your leftovers in the microwave, I have an oven method that’s pretty great at not drying out the meatloaf! Simply place the meatloaves in a casserole dish with a couple tablespoons of beef broth or water. Cover the meatloaves with foil and reheat in a 250°F oven for 20 minutes or until warmed through.
Variations to Try
Swap the veggies: Try using vegetables like broccoli, cauliflower, sweet peppers, zucchini, and halved baby carrots. Make sure the veggies are cut into small, even shapes so they’ll be tender by the time the meatloaf is fully cooked. Experiment with different sauces: Ketchup and BBQ sauce are my go-to sauces for these mini meatloaves, but you can experiment with any sweet and tangy sauce. Hoisin sauce and teriyaki sauce are perfect for making Asian-inspired mini meatloaves! Change the meat. You can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.
Serving Suggestions
This one pan dinner really has it all! It has an entree and two sides all on the same pan, so there’s not really a need to pair it with any other side dishes. Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
