Ingredients

1.5 lbs ground beef (80/20 recommended for juiciness)

1/2 cup plain breadcrumbs

1/4 cup milk

1 large egg

1/4 cup finely diced onion

1 clove garlic, minced

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup BBQ sauce, divided

1.5 lbs baby potatoes, halved or quartered if large

1 lb fresh green beans, trimmed

2 tablespoons olive oil

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh parsley, chopped (for garnish, optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large sheet pan with aluminum foil to make cleanup easier.

Step 2: In a large bowl, combine the breadcrumbs and milk. Let this mixture sit for 5 minutes to allow the breadcrumbs to absorb the milk, creating a moist base for the meatloaf.

Step 3: Add the ground beef, egg, diced onion, minced garlic, Italian seasoning, salt, and pepper to the breadcrumb mixture. Gently mix with your hands until just combined—avoid overmixing to keep the meatloaves tender.

Step 4: Divide the meat mixture into 12 equal portions and shape each into small oval or round mini meatloaves. Place them on one side of the prepared sheet pan and brush each mini meatloaf with about 1 teaspoon of BBQ sauce.

Step 5: In a separate bowl, toss the halved baby potatoes and green beans with olive oil, dried thyme, salt, and pepper until evenly coated.

Step 6: Spread the seasoned vegetables on the remaining side of the sheet pan in a single layer, making sure they are separate from the meatloaves for even roasting.

Step 7: Bake the sheet pan in the preheated oven for 20 minutes.

Step 8: Remove the sheet pan from the oven. Brush the remaining BBQ sauce over the mini meatloaves and stir the potatoes and green beans to ensure even cooking.

Step 9: Return the sheet pan 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 vegetables are tender-crisp and lightly browned.

Step 10: Garnish the meatloaves and vegetables with freshly chopped parsley if desired. Serve immediately and enjoy!

Tips & Variations

For extra moist meatloaves, be careful not to overmix the meat. Using 80/20 ground beef helps keep the loaves juicy.

Swap green beans for asparagus or broccoli if you prefer different veggies.

You can use a gluten-free breadcrumb alternative to make this recipe gluten-free.

Add a little smoked paprika or chili powder to the meat mixture for a subtle smoky flavor.

FAQs

Can I make these mini meatloaves ahead of time?

Yes, you can prepare the meat mixture and shape the meatloaves a day ahead. Store them covered in the refrigerator and bake fresh when ready to serve.

What can I use instead of BBQ sauce?

If you prefer, you can substitute BBQ sauce with ketchup, tomato sauce, or a glaze made from honey and mustard for a different flavor profile.