Why You’ll Love This Mini Sheet Pan Meatloaf Recipe

If you’re searching for a comforting meal that’s both delicious and incredibly easy to prepare, look no further than this mini sheet pan meatloaf recipe. It takes the beloved classic meatloaf and elevates it with modern convenience, making it perfect for today’s busy households. Instead of one large loaf, you’ll create individual mini meatloaves, which not only cook faster but also ensure perfect portion control for each family member. Paired with perfectly roasted potatoes and green beans, this recipe becomes a complete, balanced meal on a single sheet pan, drastically cutting down on cleanup time. It’s a fantastic way to enjoy homemade comfort food without spending hours in the kitchen, proving that hearty meals can also be quick and simple.

Ingredients

Gathering your ingredients is the first step to a successful meal. This recipe uses readily available items, making it an accessible choice for any home cook. We’ve divided the ingredients into three main sections: the flavorful meatloaf mixture, the fresh and vibrant vegetables, and the tangy-sweet ketchup glaze that crowns each mini loaf.

Meatloaf Mixture

• 1 lb ground beef: For the best flavor and juiciness, an 80/20 lean-to-fat ratio is recommended. This provides enough fat to keep the meatloaf moist without being greasy.
• ½ diced white onion: Adds a sweet and pungent aromatic base to the meatloaf. Finely dice it to ensure it blends seamlessly into the mixture.
• 1 egg: Acts as a binder, helping to hold the meatloaf together and prevent it from crumbling during cooking.
• ¼ cup milk: Contributes to the moistness and tender texture of the meatloaf. Any type of milk (dairy or non-dairy) will work.
• 3 tbs ketchup: Adds a foundational tangy and sweet flavor to the meatloaf itself, complementing the savory beef.
• 3 tsp minced garlic: Essential for a robust flavor profile. Freshly minced garlic is always best, but pre-minced works in a pinch.
• ¼ cup panko breadcrumbs: Panko breadcrumbs are lighter and crispier than regular breadcrumbs, helping to absorb moisture and create a tender, not dense, meatloaf.
• 1 dash salt and pepper: Season to taste. A “dash” typically means a small amount, but adjust based on your preference.
• ½ tsp paprika: Offers a mild, sweet pepper flavor and a lovely reddish hue.
• ½ tsp Italian seasoning: A blend of herbs like oregano, basil, thyme, and rosemary, providing a classic, aromatic touch.

Vegetables

Roasting vegetables on the same pan as the meatloaf not only saves time but also allows them to absorb some of the delicious meatloaf flavors.

• 1 lb baby yellow potatoes: Cut these into bite-sized pieces for even cooking. Baby potatoes roast beautifully, becoming tender on the inside and slightly crispy on the outside. You can also use red potatoes or fingerlings.
• 1 lb trimmed fresh green beans: Look for crisp, bright green beans. Trimming the ends ensures a pleasant texture.
• 1 tbs olive oil: Helps the vegetables crisp up and ensures spices adhere evenly.
• 1 dash pepper: To enhance the flavor of the vegetables.
• 1 tsp garlic salt: A convenient blend of salt and garlic powder that seasons the vegetables perfectly.

Ketchup Glaze

The sweet and tangy ketchup glaze is the hallmark of a classic meatloaf. This simple mixture provides a shiny, flavorful coating that caramelizes beautifully in the oven.

• ⅓ cup ketchup: Forms the base of our savory-sweet glaze.
• 1 tbs brown sugar: Adds sweetness and helps the glaze caramelize, giving it a rich, sticky texture.
• ½ tsp garlic powder: Infuses the glaze with a mellow garlic flavor without the intensity of fresh garlic.
• ½ tsp onion powder: Complements the garlic powder, adding another layer of savory depth to the glaze.
• 1 dash salt and pepper: Balances the sweetness and tanginess of the glaze.
• ½ tsp white vinegar: Provides a touch of acidity, brightening the overall flavor of the glaze. Apple cider vinegar can be used as an alternative for a slightly fruitier tang.

Instructions

Follow these straightforward steps to create your delicious and convenient mini sheet pan meatloaf. Precision and timing are key to achieving perfectly cooked meatloaves and tender-crisp vegetables.

1. Preheat Oven: Begin by preheating your oven to 425 degrees F (220 degrees C). This high temperature ensures the vegetables roast properly and the meatloaf cooks through efficiently.
2. Prepare Meatloaf Mixture: In a large mixing bowl, combine the ground beef, diced white onion, egg, milk, 3 tablespoons of ketchup, minced garlic, panko breadcrumbs, salt, pepper, paprika, and Italian seasoning. Use your hands to gently mix the ingredients until just combined. Be careful not to overmix, as this can lead to a tough meatloaf.
3. Prepare Vegetables: In a separate medium bowl, toss the bite-sized baby yellow potatoes and trimmed fresh green beans with olive oil, pepper, and garlic salt. Ensure the vegetables are evenly coated.
4. Assemble Sheet Pan: Line a large baking sheet with parchment paper for easy cleanup. Spread the seasoned vegetables evenly around the edges of the sheet pan, leaving a clear space in the center. Divide the meatloaf mixture into four equal portions. Shape each portion into a small, oval-shaped mini meatloaf and place them in the center of the sheet pan, nestled among the vegetables.
5. Initial Bake: Place the sheet pan in the preheated oven and bake for 25 minutes. This initial baking period allows the meatloaves to start cooking and the vegetables to tenderize.
6. Prepare Ketchup Glaze: While the meatloaf and vegetables are baking, prepare your glaze. In a small bowl, whisk together ⅓ cup ketchup, brown sugar, garlic powder, onion powder, salt, pepper, and white vinegar until smooth.
7. Glaze and Final Bake: After 25 minutes, carefully remove the sheet pan from the oven. Evenly brush the prepared ketchup glaze over the tops and sides of each mini meatloaf. Return the sheet pan to the oven and continue baking for another 15-20 minutes, or until the internal temperature of the meatloaves reaches 160°F (71°C) and the vegetables are tender and slightly caramelized.
8. Rest and Serve: Once done, remove the sheet pan from the oven and let the meatloaves rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf. Enjoy your perfectly cooked, complete meal!

Video Guide

Watch Julia Pacheco demonstrate how to make this delicious recipe as part of her 6 Cheap & Fancy Sheet Pan Dinners series. This video will give you visual guidance on preparation and assembly, ensuring your meal turns out perfectly.

Pro Tips for Success

• Don’t Overmix the Meatloaf: Overmixing the ground beef mixture can lead to a dense, tough meatloaf. Mix just until the ingredients are combined.
• Use Parchment Paper: Lining your sheet pan with parchment paper is crucial for easy cleanup and preventing the meatloaves and vegetables from sticking.
• Evenly Cut Vegetables: Ensure your potatoes are cut into similar bite-sized pieces so they cook evenly. Larger pieces may require more cooking time.
• Space Out Ingredients: Avoid overcrowding the sheet pan. Give the meatloaves and vegetables enough space to roast and brown properly. If your pan is too small, use two.
• Internal Temperature: Always use a meat thermometer to ensure your meatloaf reaches a safe internal temperature of 160°F (71°C).
• Resting Period: Letting the meatloaf rest for a few minutes after baking allows the juices to redistribute, resulting in a more tender and flavorful final product.

Variations and Customizations

This mini sheet pan meatloaf recipe is wonderfully adaptable. Feel free to experiment with these variations to suit your taste or what you have on hand:

• Meat Substitutions: While ground beef (80/20) is classic, you can try ground turkey or a mix of ground beef and pork for a different flavor and texture. Adjust cooking times if using leaner meats, as they might cook faster.
• Vegetable Medley: Instead of or in addition to potatoes and green beans, consider adding chopped carrots, broccoli florets, bell peppers, or even sliced zucchini. Adjust sizes for even cooking. Heartier vegetables like carrots and parsnips should be cut smaller than softer ones.
• Spice It Up: For a little kick, add a pinch of red pepper flakes to the meatloaf mixture or the glaze. Smoked paprika can also add a deeper, smoky flavor.
• Different Glazes: While the ketchup glaze is a staple, you could try a BBQ sauce glaze for a smoky twist, or a savory mushroom gravy for a richer option. A touch of Worcestershire sauce or Dijon mustard can also enhance the glaze.
• Cheese Filling: For an extra decadent treat, gently press a small cube of cheddar or mozzarella cheese into the center of each mini meatloaf before shaping it.
• Herb Power: Fresh herbs like parsley or chives, finely chopped and mixed into the meatloaf or sprinkled over the finished dish, can add a burst of freshness.

Serving Suggestions

This sheet pan meal is quite complete on its own, but you can always enhance it with a simple side dish. A light garden salad with a vinaigrette dressing would add freshness. If you crave more carbs, a side of creamy mashed potatoes or some crusty bread to soak up any pan juices would be delightful. For a lighter touch, a side of steamed corn or a simple coleslaw would also pair beautifully.

Tried this recipe? We’d love to hear how it was! Share your experience in the comments below.