Sheet Pan Mini Meatloaves
Updated
Updated
These Sheet Pan Mini Meatloaves are perfect for busy weeknights. A seasoned ground beef mixture is formed into mini loaves and then baked on the same sheet pan as fresh green beans and baby potatoes. It’s a complete dinner in one pan with minimal clean up!
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Sheet pan dinners have been a lifesaver for me as a busy working mom. There are so many that are in regular rotation at my house, including sheet pan pierogi and sausage, sheet pan sweet potato dinner, and sheet pan garlic parmesan shrimp. This sheet pan mini meatloaves recipe is another one. It’s a twist on my meatloaf recipe but the addition of baby potatoes and green beans turn it into a complete dinner with very little clean up!
Tips & Variations
- Use lean ground beef. Lean ground beef is my usual go-to but I’ve found it’s especially important for these mini meatloaves. If there’s too much grease, it will make the veggies greasy too.
- Try other veggies. Feel free to customize this sheet pan dinner by using other veggies. Sweet potatoes are a great option, as is broccoli or cauliflower. Just try to keep everything roughly the same size.
- How do I know when it’s done? These sheet pan mini meatloaves are done when the internal temperature reaches 160F. The potatoes and beans should also be fork tender by then.
Sheet Pan Mini Meatloaves
Ingredients
- 12 ounces baby new potatoes, quartered
- 8 ounces fresh green beans, trimmed and cut in half
- 2 tablespoons olive oil
- salt and pepper, to taste
- 1 pound lean ground beef
- 1/4 cup very finely minced onion
- 1/4 cup fine dry bread crumbs
- 1/2 cup barbecue sauce, divided
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs
- pinch of crushed red pepper flakes
Instructions
- Preheat the oven to 400°F. Coat a large rimmed 15×10-inch baking sheet with nonstick spray.
- Place the quartered baby potatoes and cut green beans on one half of the baking sheet pan. Drizzle with olive oil and sprinkle with some salt and pepper. Toss to coat, then push them to the side, trying to keep them in a single layer, with the potatoes cut side down.
- In a large bowl combine lean ground beef, finely minced onion, breadcrumbs, 1/3 cup barbecue sauce, coarse salt, black pepper, garlic powder, dried Italian herbs, and a pinch of crushed red pepper flakes. Mix lightly until incorporated.
- Divide the mixture into 4 equal sections.
- Shape beef mixture into (4) 3 & 1/2 x 2-inch mini meat loaves, then place on the baking sheet with the veggies.
- Transfer to the oven and bake for 23 to 25 minutes or until loaves are done (160°F internally) and vegetables are fork tender.
- Remove from the oven, baste the meat loaves with the remaining barbecue sauce. Loosely cover with foil and let stand 10 minutes.
- Serve and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
With the ground meat and vegetables, I don’t usually find the need to serve this with sides as it’s really an all-in-one meal, but a simple side salad or spinach apple salad would work great here, if desired.
How To Store & Reheat Leftovers
- Fridge. Store leftover sheet pan mini meatloaves in an airtight container in the fridge. They’ll stay good for 3-4 days.
- Freezer. Allow to cool completely, then store in an airtight freezer-safe container. It will keep up to 2 months. Let thaw overnight in the refrigerator before reheating. Note that the potatoes and green beans can get mushy once thawed.
- Reheat. The easiest way to reheat leftovers is in the microwave until warmed through.
More Sheet Pan Dinners
- Sheet Pan Beef Bulgogi
- Sheet Pan Pierogi and Sausage
- Sheet Pan Garlic Parmesan Shrimp
- Sheet Pan Teriyaki Chicken
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Made this dish last evening. I used a pound of ground venison for the little meatloaves. Used fresh green beans, Yukon gold potatoes and the last 3 carrots in the fresh veggie drawer. Followed your instructions. Oh my goodness. We had a lovely dinner. This concept will be in our future for sure.
I just found you & I’m so happy I did! I made this recipe last night & although my family loves my more traditional meatloaf this was 10/10! A little more flavor & a whole lot faster! Easy & delicious will definitely make again!!
I have been following your recipes on FB and decided to make this sheet pan recipe. We changed it to include steamed broccoli.
I was told it was “excellent” The meatloves were cooked to perfection and were well seasoned. Will be adding to our rotation!
So good! My family loved my old recipe, but said this recipe was the best meatloaf I’ve ever made.
It was delicious and easy to make.
So flavorful! Everyone loved it. I didn’t have low fat hamburger so cooked the meatloafs outside the sheet until half way done. Then added them back to the sheet pan. DelishQ