Sprig Originals's kitchen / Sheet-Pan BBQ Meatloaf with Sweet Potatoes and Broccoli
Sheet-Pan BBQ Meatloaf with Sweet Potatoes and Broccoli
By Sprig Originals · with credit
Adapted from budgetbytes.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Two glazed mini meatloaves roast alongside cubed sweet potato and broccoli on a single tray, so the whole dinner finishes at once. It's a scaled-down weeknight meatloaf that's ready in about 45 minutes with one pan to wash.
Ingredients
Vegetables
- 1 sweet potato (about 1 lb.)
- 12 oz frozen broccoli florets
- 2 Tbsp olive oil
- 1/2 tsp seasoning salt
- salt, to taste
- black pepper, to taste
Meatloaves
- 1/2 lb ground beef (80/20)
- 1 large egg
- 2 Tbsp plain bread crumbs
- 3 Tbsp BBQ sauce, divided
- 1/4 tsp smoked paprika
- 1/8 tsp garlic powder
- 1/4 tsp salt
Instructions
- Heat the oven to 400°F. Peel the sweet potato and cut it into 1/2 to 3/4-inch cubes. Spread the cubes over one half of a large baking sheet and pile the frozen broccoli, straight from the bag, on the other half.
- Drizzle the olive oil over everything. Season the sweet potatoes with the seasoning salt and the broccoli with a pinch each of salt and pepper, then toss each side with your hands until glossy and coated, keeping the two vegetables in their own zones. Roast for 15 minutes.
- While the vegetables roast, mix the meatloaves: in a medium bowl combine the ground beef, egg, bread crumbs, 1 Tbsp of the BBQ sauce, the smoked paprika, garlic powder, and 1/4 tsp salt. Work it together with a fork or your hands just until evenly blended, then divide in two and shape each half into a flattened oval about 1 inch thick.
- Pull out the sheet pan, stir both vegetables and nudge them toward the edges to clear a space down the middle. Set the two meatloaves in the center and spread 1 Tbsp of BBQ sauce over the top of each.
- Return the pan to the oven and roast 20 minutes more, until the meatloaves read 160°F in the center and the sweet potatoes are tender at the edges. Let the meatloaves rest 5 minutes, then plate with the vegetables and serve.
Chef's tips
- Cut the sweet potato small and keep the cubes in a single layer — crowded pieces steam instead of caramelising.
- If your frozen broccoli releases a lot of water, spread it out well and give the pan a good stir at the 15-minute mark so it roasts rather than boils.
- Flatten the loaves rather than mounding them; a 1-inch-thick oval cooks through in the same time the vegetables need.
- Hold back a little extra BBQ sauce to brush on after resting for a glossier finish.
Nutrition (per serving, estimated)
650calories
39gprotein
50gcarbs
32gfat
Estimates only — values vary with brands and portions.
Made with Sprig
Sheet-Pan BBQ Meatloaf with Sweet Potatoes and Broccoli was created in Sprig — the AI chef that turns any craving into a complete recipe, plans your week, and shops with one smart list.
7 days free · cancel anytime · the app lands in the App Store soon
Not ready yet? Get the occasional recipe worth cooking.
You're on the list — check your inbox!
Unsubscribe anytime. Privacy Policy
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