Description of this recipe:
This delightful Sheet Pan Mini Meatloaf and Roasted Potatoes recipe combines the comforting flavors of classic meatloaf with the convenience of a one-pan meal. Juicy mini meatloaves made from lean ground beef are perfectly paired with tender, roasted potatoes and vibrant green beans or broccoli, all cooked together for a hearty, satisfying dinner.
Why you will love this recipe:
This recipe is not only delicious but also incredibly easy to prepare. The sheet pan method allows for easy cleanup and minimal fuss, making it perfect for busy weeknights. With its blend of savory meatloaf and perfectly roasted vegetables, this dish is sure to become a family favorite. Plus, the meatloaf glaze adds a touch of sweetness that elevates the overall flavor profile, making each bite a delightful experience.
Introduction
When it comes to comfort food, few dishes can rival the classic meatloaf. It’s a meal that evokes memories of family dinners and cozy nights at home. However, traditional meatloaf can sometimes feel like a hassle to prepare, especially when it requires multiple pots and pans. Enter the Sheet Pan Mini Meatloaf and Roasted Potatoes—a modern twist on a beloved classic that simplifies the cooking process without sacrificing flavor. This recipe not only saves you time but also ensures that all components of your meal are cooked to perfection simultaneously. Let’s dive into the details of this scrumptious dish!
Ingredients:
- For the Meatloaf:
- 1 lb lean ground beef
- ½ medium onion, finely diced or grated
- ¼ cup ketchup or barbecue sauce
- ¼ cup fine bread crumbs
- 1 egg
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- For the Vegetables:
- 1 lb Creamer potatoes, halved
- 2 cups green beans or broccoli florets
- 1 tablespoon oil
- Salt and pepper to taste
- For the Meatloaf Glaze:
- ¼ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon cider vinegar
Preparation:
Step 1: Preheat your oven to 400 degrees F (200 degrees C). Prepare a rimmed baking sheet by lining it with tin foil and greasing it with non-stick spray to prevent sticking.
Step 2: In a medium glass bowl, combine the halved Creamer potatoes and your choice of green beans or broccoli florets. Drizzle with oil and season generously with salt and pepper to taste. Toss to ensure all the vegetables are evenly coated.
Step 3: Arrange the seasoned vegetables in a single layer on one end of the prepared baking sheet. This will allow them to roast beautifully while the meatloaf cooks.
Step 4: In a separate medium bowl, mix together the ground beef, finely diced onion, ketchup (or barbecue sauce), bread crumbs, egg, Italian seasoning, salt, and black pepper. Use your hands or a spoon to combine the ingredients thoroughly until they are well mixed.
Step 5: Shape the meat mixture into four mini rectangular meatloaves and place them on the foil-lined side of the baking sheet, next to the vegetables. Create a ledge by folding the edge of the foil to keep the meatloaves separate from the veggies.
Step 6: Bake in the preheated oven for 25-30 minutes, or until the potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F (71 degrees C).
Step 7: While the meatloaf is baking, prepare the glaze by mixing together the ketchup, brown sugar, and cider vinegar in a small bowl. Once the meatloaf is cooked through, brush the glaze over the top of each mini meatloaf before serving.
Serving Suggestions:
Serve these mini meatloaves alongside the roasted potatoes and vegetables for a complete meal. For an extra touch, consider garnishing with fresh parsley or a sprinkle of grated Parmesan cheese over the vegetables. A side salad or crusty bread would also complement this dish beautifully.
Tips:
- For added flavor, you can mix in some finely chopped bell peppers or garlic into the meatloaf mixture.
- If you prefer a spicier kick, add a dash of hot sauce or a pinch of cayenne pepper to the meat mixture.
- Feel free to swap out the vegetables based on what you have on hand; carrots, Brussels sprouts, or zucchini also work wonderfully.
- Make sure to check the internal temperature of the meatloaf with a meat thermometer for perfect doneness.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information:
- Calories: Approximately 400 per serving
- Protein: 25g
- Sodium: 600mg
Conclusion
The Sheet Pan Mini Meatloaf and Roasted Potatoes is a perfect blend of simplicity and flavor, making it an ideal choice for any weeknight dinner. With its ease of preparation and the satisfaction of a home-cooked meal, this recipe is sure to please even the pickiest of eaters. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious, hearty meal that your family will love!
Questions and Answers about this recipe:
1. Can I use ground turkey instead of beef?
Yes, ground turkey can be used as a leaner alternative to beef. Just be aware that the texture and flavor may differ slightly.
2. How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months.
3. Can I prepare the meatloaf mixture ahead of time?
Absolutely! You can prepare the meatloaf mixture a day in advance and store it in the refrigerator until you’re ready to bake.
4. What other vegetables can I use?
Feel free to experiment with other vegetables such as carrots, asparagus, or bell peppers. Just ensure they have similar cooking times to the potatoes.
5. How do I know when the meatloaf is done?
The meatloaf is done when it reaches an internal temperature of 160 degrees F (71 degrees C). You can use a meat thermometer to check the temperature accurately.
