Sheet Pan Mini Meatloaf & Veggies
| Prep time: | 15 minutes |
| Cook time: | 50 minutes |
| Total time: | just over an hour |
| Servings: | 4 |
| Cuisine: | European |
Sheet Pan Mini Meatloaf and Veggies! An Easy Sheet Pan Dinner! Homemade Mini Meatloaves, Carrots and Potatoes all made on one sheet pan for busy nights! I can’t believe I haven’t shared this Sheet Pan Mini Meatloaf and Veggies recipe with you yet!
Ingredients:
Veggies:
1 pound small Yukon gold potatoes, washed and cut into 1″ chunks
1 pound baby carrots
1 Tbsp Olive Oil
Salt & Pepper to taste
Meatloaves:
1 lb lean ground beef
1 Egg
¾ cup milk
1 cup Shredded Cheddar Cheese
½ cup Quick Cooking Oats
½ cup onion, chopped
1 tsp salt
Sauce:
½ cup ketchup
⅓ cup brown sugar packed
1½ tsp prepared mustard
Instructions:
Preheat oven to 400 degrees F. Place potatoes and carrots on large baking sheet and drizzle with 1 Tbsp olive oil, sprinkle with salt and pepper; toss to coat. Baked for 25 minutes, stirring once. Meanwhile in a medium sized bowl mix together all of ingredients for meatloaves. In a separate small mixing bowl combine ingredients for sauce. Remove veggies from oven, make room for 8 meatloaves. Top each meatloaf with sauce. Form meatloaf mixture into 8 meatloaves, place on sheet pan with veggies. Bake for 25-30 minutes or until meat is no longer pink.
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