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
Scale
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
