If you’re looking for a weeknight dinner that’s straightforward, comforting, and downright delicious, this Sheet Pan Mini Meatloaf with Vegetables Recipe is exactly what you need. I absolutely love how this meal comes together on just one pan, making cleanup a breeze while still delivering all those cozy home-cooked flavors. It’s the kind of recipe you’ll want to keep in your rotation because it’s simple enough for busy evenings but tasty enough to impress everyone at the table.
Why You’ll Love This Recipe
- One-Pan Convenience: Roasting meatloaf and veggies together saves time and makes cleanup so easy.
- Perfect Portions: Mini meatloaves give you individual servings that cook evenly and look pretty on the plate.
- Flavor-Packed: The BBQ sauce glaze adds a tangy sweetness that keeps the meatloaf juicy and irresistible.
- Well-Balanced Meal: Combining Brussels sprouts and sweet potatoes brings color, nutrients, and a nice balance of savory and sweet.
Ingredients You’ll Need
I love how the ingredients in this Sheet Pan Mini Meatloaf with Vegetables Recipe work together to build flavor without a ton of fuss. Each component plays its part, so be sure to use fresh veggies and quality ground beef for the best results.
- Lean Ground Beef: Lean means less grease, and it holds together nicely without drying out.
- BBQ Sauce: Divided into two portions to mix into the meat and glaze on top, adds sweet tang.
- Garlic Powder: A convenient way to add deep garlic flavor that’s evenly distributed.
- Onion Powder: Brings a subtle oniony background without chopping.
- Dried Thyme: Adds a lovely herbaceous note that pairs beautifully with beef.
- Salt and Black Pepper: Essential seasonings to make everything pop.
- Brussels Sprouts: Trimmed and cut so they cook evenly alongside the meatloaf.
- Sweet Potato: Peeled or not, cut into half-inch pieces for perfect roasting.
- Garlic Cloves: Minced fresh garlic gives a punch of flavor to the veggies.
- Olive Oil: Helps the veggies roast up nicely with crisp edges.
- Fresh Parsley (Optional): Adds a fresh pop of color and mild herb flavor when sprinkled on top.
Variations
One of the things I love most about this Sheet Pan Mini Meatloaf with Vegetables Recipe is how easy it is to customize. Make it your own by swapping ingredients or adding your favorite flavors.
- Meat Variations: I once swapped the ground beef for ground turkey and still got a juicy meatloaf, just with a lighter texture.
- Veggie Swaps: Feel free to swap Brussels sprouts with green beans or broccoli for seasonal changes.
- Spice It Up: Adding a pinch of smoked paprika or cayenne can give a subtle smoky kick I’m obsessed with.
- Glaze Alternatives: Try a mix of ketchup and brown sugar instead of BBQ sauce for a classic touch.
How to Make Sheet Pan Mini Meatloaf with Vegetables Recipe
Step 1: Roast the Vegetables to Start
Preheat your oven to 400℉ and line a large baking sheet with parchment paper or a silicone mat—trust me, it makes cleanup much easier. Toss your trimmed and cut Brussels sprouts, sweet potato cubes, and minced garlic with olive oil, salt, and pepper. Spread them out in a single layer so they roast evenly. Pop the pan in the oven and roast for about 15 minutes. Doing this upfront means the veggies get a nice head start and will finish roasting perfectly alongside the meatloaf.
Step 2: Mix and Shape the Mini Meatloaf Portions
While the veggies roast, mix your lean ground beef with ¼ cup of BBQ sauce, garlic powder, onion powder, dried thyme, salt, and pepper. I like to use my hands because it’s easier to combine everything without overworking the meat. Once evenly mixed, divide the mixture into four portions and shape each into a compact football shape, about ¾-inch thick. This size helps the meatloaves cook evenly and stay juicy.
Step 3: Add Meatloaf to the Pan and Finish Roasting
Take the vegetables out after their initial 15 minutes and give them a gentle stir to stop anything from sticking. Create four spaces on the pan and carefully place your mini meatloaves in those spots. Now, spread the remaining BBQ sauce over the top of each meatloaf for that glossy, flavorful finish. Pop it back into the oven and roast for an additional 12-15 minutes—using an instant-read thermometer helps here; you want the internal temp to hit 165℉.
Step 4: Garnish and Serve Immediately
Once the meatloaves are cooked through, take the pan out and sprinkle chopped fresh parsley over everything if you like that pop of fresh green. Serve right off the pan while everything’s hot, savory, and perfectly roasted. I love the harmony of sweet potatoes’ natural sweetness with the savory meat and earthy Brussels sprouts.
Pro Tips for Making Sheet Pan Mini Meatloaf with Vegetables Recipe
- Use a Silicone Mat or Parchment Paper: It really helps prevent sticking and makes cleanup faster than scrubbing a raw pan.
- Don’t Overmix the Meat: I’ve learned that gently combining ingredients keeps the meatloaf tender, so mix just until combined.
- Watch Your Veggies’ Size: Cutting Brussels sprouts and sweet potatoes into consistent sizes ensures everything cooks evenly without some pieces overdone.
- Add the BBQ Sauce at the Right Times: Mixing some into the meat keeps it juicy while glazing on top adds flavor and beautiful color.
How to Serve Sheet Pan Mini Meatloaf with Vegetables Recipe
Garnishes
I always reach for fresh parsley to sprinkle on at the end — it adds such a nice visual freshness and lifts the flavors. Sometimes, I’ll even toss on some thinly sliced green onions for a little crunch and mild zip. If you like a little extra heat, a drizzle of hot sauce on the side is fantastic too!
Side Dishes
This recipe is pretty much a full meal, but if you want something extra, I like pairing it with a crisp green salad or crusty garlic bread to soak up those tasty juices. Also, steamed green beans or a simple cucumber salad work great if you want to amp up the veggie count.
Creative Ways to Present
For a special occasion, I’ve arranged the mini meatloaves on a large serving platter surrounded by the roasted veggies, garnished with sprigs of rosemary and lemon wedges for a pop of color. It makes the meal look festive, and everyone loves digging in family-style!
Make Ahead and Storage
Storing Leftovers
After dinner, I usually let the leftovers cool completely, then store them in an airtight container in the fridge. The mini meatloaves and veggies keep beautifully for up to 3 days, so they’re great for quick lunches or easy dinners later in the week.
Freezing
I’ve had great success freezing the cooked mini meatloaves separately. Wrap them tightly in plastic wrap or foil, place in freezer bags, and they’ll last up to 3 months. Just freeze the veggies separately or fresh to roast later as they’re best fresh.
Reheating
To reheat, I pop the mini meatloaves in a 350℉ oven for about 10-15 minutes until warmed through. For the veggies, a quick toss in a hot skillet revives their roasted goodness without turning them mushy—trust me, it makes a world of difference!
FAQs
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Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works well in this recipe. Just remember they’re leaner, so be careful not to overcook to prevent dryness. Adding a little extra BBQ sauce or a splash of olive oil can help keep things moist.
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Can I prepare this recipe entirely ahead of time?
You can assemble the meatloaf portions and prep the vegetables up to a day in advance. Keep everything covered in the fridge and bake when ready. Just add the BBQ glaze at the last minute before popping it in the oven for best results.
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What if I don’t have an instant-read thermometer?
While an instant-read thermometer is ideal for checking doneness, you can cut into a meatloaf to check that the juices run clear and the interior isn’t pink. However, investing in a thermometer really helps ensure perfectly cooked meatloaf every time.
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Can I make this recipe gluten-free?
This recipe is naturally gluten-free as long as your BBQ sauce doesn’t contain gluten. Always check the label of your sauces and seasonings to be sure.
Final Thoughts
When I first tried this Sheet Pan Mini Meatloaf with Vegetables Recipe, I was blown away by how easy and flavorful it was, especially on nights when time feels short but everyone wants a home-cooked meal. It’s become a go-to dinner in my kitchen because it’s fuss-free, balanced, and just plain satisfying. I hope you give it a try and find it as comforting and convenient as I do—don’t forget to do that little BBQ glaze trick; it really takes it over the top!
PrintSheet Pan Mini Meatloaf with Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Mini Meatloaf with Vegetables is a convenient and hearty meal featuring seasoned lean ground beef meatloaves cooked alongside roasted Brussels sprouts and sweet potatoes. The BBQ sauce adds a smoky sweetness to the meatloaf while the garlic and spices enhance the flavor. This one-pan recipe is easy to prepare, perfect for a wholesome weeknight dinner, and requires minimal cleanup.
Ingredients
Meatloaf Ingredients
- 1 lb. lean ground beef
- ⅓ cup BBQ sauce, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- 1 pinch black pepper
Vegetables
- 1 lb. Brussels sprouts, trimmed (halved if large, quartered if really large)
- 1 large sweet potato, cut into ½-inch pieces (peeled, if desired)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Optional Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400℉ to prepare for roasting the vegetables and baking the mini meatloaves.
- Prepare Vegetables: Line a large baking sheet with parchment paper or a silicone baking mat. Place the sweet potato cubes, Brussels sprouts, and minced garlic on the baking sheet. Drizzle the olive oil over the vegetables, gently toss to coat evenly, then sprinkle with salt and pepper. Spread them out in a single layer for even roasting.
- Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 15 minutes, allowing them to start softening and caramelizing.
- Mix Meatloaf: While the vegetables roast, combine the ground beef with ¼ cup of the BBQ sauce, garlic powder, onion powder, dried thyme, salt, and black pepper in a mixing bowl. Mix gently until all ingredients are well incorporated without overworking the meat.
- Shape Meatloaves: Divide the meat mixture into 4 equal portions. Shape each portion into an oval football shape approximately ¾-inch thick. Set these aside while the vegetables continue roasting.
- Prepare Pan for Meatloaves: After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Stir the vegetables to turn them and create four spaces in the pan to place the meatloaves.
- Add Meatloaves and Sauce: Place the prepared mini meatloaves in the spaces between the vegetables. Spread the remaining ⅓ cup BBQ sauce evenly over the tops of each meatloaf to glaze them.
- Bake Meatloaves and Vegetables: Return the baking sheet to the oven and bake for an additional 12-15 minutes, or until an instant-read thermometer inserted into the thickest part of the meatloaves registers 165℉, ensuring they are fully cooked.
- Serve: Remove the baking sheet from the oven, sprinkle the roasted vegetables and mini meatloaves with chopped fresh parsley if desired, and serve immediately while hot.
Notes
- Use a silicone baking mat or parchment paper to prevent sticking and make cleanup easier.
- Ensure the meatloaves are no thicker than ¾-inch to facilitate even cooking within the given time.
- Feel free to swap Brussels sprouts and sweet potatoes for other hearty vegetables like carrots or cauliflower.
- Leftover meatloaf can be refrigerated for up to 3 days or frozen for longer storage.
- Check internal temperature carefully to avoid undercooking ground beef.
Nutrition
- Serving Size: 1 mini meatloaf with vegetables
- Calories: 390
- Sugar: 7g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg