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Sheet Pan Mini Meatloaf with Roasted Vegetables

Easy Sheet Pan Mini Meatloaf with Roasted Vegetables Delight

This Sheet Pan Mini Meatloaf with Roasted Vegetables is a heartwarming and versatile recipe perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 meatloaves
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 pound Ground Beef can substitute with ground turkey for a leaner option
  • 1 cup Bread Crumbs use gluten-free bread crumbs if needed
  • 1/2 cup Milk can substitute with non-dairy milk
  • 1 large Egg replace with a flax egg for a vegan option
  • 1/2 cup Onion finely chopped, can use shallots or leeks
  • 2 cloves Garlic minced, can substitute with garlic powder
  • 2 tablespoons Worcestershire Sauce use soy sauce or tamari for gluten-free
  • 1/4 cup Ketchup or try barbecue sauce for variety
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Dried Herbs or use fresh herbs like thyme or basil
For the Vegetables
  • 2 medium Carrots chopped
  • 1 cup Bell Peppers any color, chopped
  • 1 medium Zucchini chopped
  • 2 tablespoons Olive Oil can replace with cooking spray
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Dried Herbs or use fresh herbs

Equipment

  • Mixing Bowl
  • Sheet Pan
  • Oven

Method
 

Preparation
  1. In a large mixing bowl, combine ground beef, bread crumbs, milk, egg, finely chopped onion, minced garlic, Worcestershire sauce, ketchup, salt, pepper, and your choice of dried herbs. Mix everything gently until just combined.
  2. Shape the mixture into small, even loaves and place them on a greased sheet pan.
  3. Wash and chop carrots, bell peppers, and zucchini into bite-sized pieces, and toss vegetables with olive oil, salt, pepper, and additional herbs.
  4. Position the formed mini meatloaves on the greased sheet pan and arrange the seasoned vegetables around them, filling the spaces.
  5. Preheat your oven to 400°F (200°C) and bake for 25-30 minutes until the mini meatloaves reach an internal temperature of 160°F (71°C).
  6. Let the mini meatloaves rest for about 5 minutes before serving.

Nutrition

Serving: 1meatloafCalories: 350kcalCarbohydrates: 30gProtein: 24gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 3mg

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.

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