Sheet Pan Meatloaf Dinner

All of your meatloaf dinner baked on one sheet pan for easy clean up!

I was overdue to share another sheet pan recipe and I could not pass up mini meatloaf. My family, like most, has some food quirks. My daughter and I are probably the least picky (and they have me beat because they eat seafood and I do not!). My oldest and husband are what I would consider medium picky. My youngest is the pickiest of all. All but my youngest eats meatloaf. My husband does not eat ketchup or tomato sauce on his meatloaf (with the exception of pizza meatloaf because it’s spaghetti sauce). My oldest doesn’t like warm ketchup and if I remember correctly, my daughter is fine but I think also prefers cold ketchup. So mini meatloaves are genius because we can all have exactly what we want and by that I mean that I can have my meatloaf with a sauce on top of it baked into it, which is by far the best way to have meatloaf. I really loved that the whole meal was baked on one sheet pan and that there were roasted veggies. Clean up was so easy!

What You Need:

For the Veggies:

• 1 lb. baby yellow potatoes

• 2 Tsp. olive oil, divided

• 2 tsp. garlic powder

• 2 tsp. onion powder

• 1 1/2 tsp. salt

• 1 tsp. ground black pepper

• 12 oz. fresh broccoli florets (or other veggies of your choosing)

For the Meatloaf:

• 1 lb. lean ground beef

• 1/3 cup Italian breadcrumbs

• 1/3 cup milk

• 1 large egg

• 1/2 small onion, minced

• 1 Tbsp. BBQ sauce

• 1 Tbsp. fresh parsley, minced

• 1 tsp. Worcestershire sauce

• 1 tsp. salt

• 1 tsp. black pepper

For the Meatloaf Sauce:

• 1/2 cup ketchup

• 1 Tbsp. brown sugar

• 1 tsp. mustard

• 1 tsp. apple cider vinegar

• 1/2 tsp. garlic powder

• 1/2 tsp. onion powder

• 1/4 tsp. salt

Directions:

1. For the Veggies: Spritz a sheet pan with nonstick spray.

2. Quarter the potatoes and toss with 1 Tbsp. oil in a medium bowl.

3. In a small bowl, add veggie seasonings and mix together. Add 3/4 seasonings to potatoes and toss to coat.

4. Bake in a preheated 400 degree oven for 10 minutes.

5. Meanwhile, toss broccoli with remaining 1 Tbsp. oil and seasoning mixture.

6. After potatoes have baked for 10 minutes, push them to the side and add the broccoli florets ensuring that the veggies take up half of sheet pan so there is room for the meatloaves.

7. For the Meatloaf: After prepping the broccoli, combine all meatloaf ingredients together in a bowl.

8. Shape into 4 mini meatloaves. Add to the baking sheet with the broccoli.

9. Bake for 10 more minutes.

10. For the Sauce: While veggies and meatloaf bakes, whisk together all of the sauce ingredients in a small bowl.

11. After 10 minutes of baking, top the meatloaves with sauce. Stir the vegetables gently.

12. Return to oven and continue to bake for 15 minutes or until meatloaves are cooked through.

Recipe from Buns In My Oven