Sheet-Pan Mini Meatloaves with Roasted Potatoes

By Sprig Originals ✓ · with credit

Adapted from thereciperebel.com

Four little meatloaves under a sweet-tangy ketchup glaze roast on one tray beside baby potatoes and green beans, so the whole dinner comes out of the oven at once. It's the comfort of meatloaf in a fraction of the time, with no extra pots to wash.

Ingredients

• 1 pound baby potatoes, halved
• 2 cups fresh green beans, trimmed (or broccoli florets)
• 1 tablespoon oil
• salt and pepper

• 1 pound lean ground beef
• 1/2 medium onion, finely chopped
• 1/4 cup ketchup or barbecue sauce
• 1/4 cup fine bread crumbs
• 1 egg
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

• 1/4 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon apple cider vinegar

Instructions

1. Heat the oven to 400°F. Line a large rimmed baking sheet with foil and coat it with nonstick spray. Take a second sheet of foil, fold one edge over on itself a few times to make a low ridge, and set it across the middle of the pan as a divider — it keeps the meatloaf juices from running into the vegetables.
2. Toss the halved potatoes in a bowl with half the oil, salt and pepper, and do the same with the green beans or broccoli in a second bowl. Spread the vegetables in a single layer on one side of the divider, keeping the potatoes cut-side down.
3. In another bowl, mix the ground beef, chopped onion, 1/4 cup ketchup or barbecue sauce, bread crumbs, egg, Italian seasoning, 1/2 teaspoon salt and 1/8 teaspoon pepper with your hands just until combined — stop as soon as you no longer see streaks of egg. Shape into 4 small loaves about 1 1/2 inches thick and set them on the empty side of the pan, spaced apart.
4. Stir the 1/4 cup ketchup, brown sugar and apple cider vinegar together and brush about half of it over the tops and sides of the loaves.
5. Roast for 20 to 25 minutes, until the potatoes are tender and browned at the edges and the meatloaves reach 160°F in the centre. Brush on the rest of the glaze in the last 5 minutes, then let the loaves rest 5 minutes before serving with the vegetables.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem