Description
Enjoy juicy and flavorful Sheet Pan Mini Meatloaves paired with perfectly roasted baby potatoes and green beans. This easy, one-pan American classic is made with a moist meatloaf mixture enhanced by a breadcrumb panade and topped with tangy BBQ sauce. Roasting the meatloaves alongside seasoned veggies makes this a wholesome main course perfect for busy weeknights.
Ingredients
Scale
For the Mini Meatloaves:
- 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
For the Roasted Veggies:
- 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
- Preheat the Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with aluminum foil to make cleanup easier.
- Make the Panade for Juiciness: In a large bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes so the breadcrumbs absorb the liquid, which locks in moisture for the meatloaves.
- Mix the Meatloaf Ingredients: Add the ground beef, egg, diced onion, minced garlic, Italian seasoning, salt, and black pepper to the breadcrumb mixture. Gently combine with your hands until just mixed—avoid overmixing to keep the texture tender.
- Shape Mini Meatloaves: Divide the meat mixture into 12 equal portions and shape each into small oval or round mini meatloaves. Arrange them on one half of the prepared sheet pan. Brush each meatloaf with about 1 teaspoon of BBQ sauce.
- Prepare the Vegetables: In another large bowl, toss the baby potatoes and green beans with olive oil, dried thyme, salt, and black pepper until everything is evenly coated.
- Arrange Vegetables on Sheet Pan: Spread the seasoned potatoes and green beans in a single layer on the free side of the sheet pan, keeping them separate from the meatloaves for even roasting and browning.
- Initial Bake: Place the sheet pan in the oven and bake for 20 minutes.
- Glaze and Stir: Remove the pan from the oven. Brush the remaining BBQ sauce over the mini meatloaves. Stir the potatoes and green beans gently to redistribute them for even cooking.
- Final Bake: Return the sheet pan to the oven and bake for an additional 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.
- Serve: Garnish the cooked mini meatloaves and roasted veggies with fresh chopped parsley if desired. Serve immediately for the best flavor and texture.
Notes
- Using an 80/20 ground beef mixture ensures juiciness; leaner beef can dry out.
- The breadcrumb and milk panade is essential for moist, tender meatloaves.
- Do not overmix the meat mixture to avoid tough meatloaves.
- Keep vegetables in a single layer to roast evenly and develop a nice caramelization.
- Using a meat thermometer to check the internal temperature of meatloaves prevents over or undercooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: mini meatloaves, sheet pan dinner, roasted veggies, BBQ meatloaf, easy weeknight meal, American meatloaf, baby potatoes, green beans, one pan meal
