Description

Sheet Pan Mini Meatloaf with Roasted Vegetables is a comforting, wholesome, and easy-to-make meal combining perfectly seasoned mini meatloaves with a colorful medley of roasted vegetables. Cooked together on one sheet pan, it offers a convenient cleanup, juicy meat portions, tender flavorful vegetables, and a versatile recipe adaptable to different tastes and dietary needs.

Ingredients

Scale

Meatloaf Mixture

1 lb ground beef, pork, or turkey (or a mix)
1 cup breadcrumbs (gluten-free if needed)
2 large eggs, beaten
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Vegetables

2 medium carrots, sliced
1 bell pepper, chopped
1 medium zucchini, chopped
1 cup cherry tomatoes

Seasonings & Others

2 tablespoons olive oil
1 teaspoon dried thyme or oregano
Ketchup or tomato sauce (for topping, optional)

Instructions

Prepare the Meatloaf Mixture: In a large bowl, combine ground meat of choice with breadcrumbs, beaten eggs, finely chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix gently but thoroughly to avoid overpacking.
Shape Mini Meatloaves: Divide the mixture into equal portions and shape each into miniature loaf forms for faster cooking and ideal individual servings.
Arrange on the Sheet Pan: Place the mini meatloaves spaced apart on a large sheet pan. Surround them with prepared vegetables like carrots, bell peppers, zucchini, and cherry tomatoes.
Season and Drizzle: Drizzle olive oil over the vegetables and meatloaves. Sprinkle with salt, pepper, and dried herbs such as thyme or oregano to enhance flavors and promote caramelization.
Bake: Preheat oven to 425°F (220°C). Bake the sheet pan for 25-30 minutes until meatloaves are fully cooked and vegetables are tender. In the last few minutes, optionally brush ketchup or your favorite sauce on the mini meatloaves for a glossy finish.

Notes

Don’t overmix the meat mixture to keep meatloaves tender and juicy.
Shape mini meatloaves to uniform size so they cook evenly.
Roast at high heat for perfect caramelization and moist meatloaves.
Use a wire rack on the sheet pan to let excess fat drain during cooking.
Let meatloaves rest a few minutes after baking for juicier results and easier slicing.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini meatloaf with vegetables
Calories: 350 kcal
Sugar: 5 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 110 mg

Keywords: mini meatloaf, sheet pan dinner, roasted vegetables, easy weeknight meal, gluten free meatloaf, family-friendly dinner