Why You’ll Love This Recipe

Quick and Easy Preparation: With only a handful of ingredients and straightforward instructions, weeknight cooking becomes a breeze.
Nutritious and Wholesome: Packed with protein from the meatloaves and a rainbow of vitamins from the vegetables, this dish is a healthy choice for dinner.
Minimal Cleanup: Cooking everything on one sheet pan means less time spent washing dishes and more time enjoying your meal.
Versatile Ingredients: You can easily swap out vegetables based on the season or your personal preference, allowing for endless variations.
Family-Friendly: The flavors are mild yet satisfying, making it appealing to both adults and picky eaters.
Meal Prep Friendly: Leftovers can be stored and reheated for a quick lunch, making it a smart choice for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ pounds ground beef (or turkey)
1 cup breadcrumbs
1 large egg
1 cup diced vegetables (bell peppers, zucchini, carrots)
½ cup ketchup
Salt and pepper to taste
1 teaspoon garlic powder (optional)
1 teaspoon onion powder (optional)

Directions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).
Mix the Meatloaf Ingredients: In a large bowl, combine the ground beef, breadcrumbs, egg, salt, pepper, garlic powder, and onion powder. Mix until well combined.
Shape the Meatloaves: Form the mixture into small elongated loaves and place them on a baking sheet lined with parchment paper.
Prepare the Vegetables: In a separate bowl, toss your diced vegetables with a light drizzle of oil and some salt and pepper.
Arrange on the Sheet Pan: Place the veggies around the mini meatloaves on the baking sheet.
Add Ketchup Sauce: Spoon ketchup over the top of each meatloaf for added flavor and moisture.
Bake: Place the sheet pan in the preheated oven and bake for 30–35 minutes. The meatloaves should reach an internal temperature of 160°F (70°C).
Check Vegetables: Ensure the vegetables are tender and cooked. If not, leave them in the oven for an additional few minutes.
Rest Before Serving: Once cooked, allow the meatloaves to rest for about 5 minutes before serving. This helps retain their juices and enhances flavor.

Servings and Timing

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 30–35 minutes
Total Time: Approximately 50 minutes

Variations

Protein Options: Substitute ground beef with ground turkey, chicken, or plant-based meat alternatives.
Vegetable Choices: Use seasonal vegetables like broccoli, cauliflower, or sweet potatoes for variety.
Flavor Enhancements: Incorporate herbs like parsley or thyme into the meat mixture for added depth.
Cheese Addition: Mix in shredded cheese into the meatloaf mixture or sprinkle on top before baking for a cheesy twist.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes or until warmed through. Avoid microwaving to maintain the texture of the meatloaves and vegetables.

FAQs

Can I prepare the meatloaf mixture in advance?

Yes, you can prepare the meatloaf mixture a day ahead and store it in the refrigerator until ready to bake.

What can I use instead of breadcrumbs?

You can use crushed crackers, oats, or almond flour as alternatives to breadcrumbs.

How do I ensure the meatloaves are cooked thoroughly?

Use a meat thermometer to check that the internal temperature reaches 160°F (70°C).

Can I freeze the mini meatloaves?

Yes, after baking and cooling, wrap them individually and freeze for up to 3 months. Thaw in the refrigerator before reheating.

What sauces pair well with these meatloaves?

Apart from ketchup, you can serve them with barbecue sauce, mushroom gravy, or a tangy tomato glaze.

Can I add cheese to the meatloaf mixture?

Absolutely! Adding shredded cheese like cheddar or mozzarella can enhance the flavor.

Are there low-carb options for this recipe?

Yes, use almond flour instead of breadcrumbs and serve with low-carb vegetables like zucchini or bell peppers.

How can I make this recipe gluten-free?

Use gluten-free breadcrumbs and ensure all other ingredients, like ketchup, are gluten-free certified.

Can I double the recipe for a larger group?

Yes, simply double the ingredient quantities and use two sheet pans to accommodate the extra meatloaves and vegetables.

What vegetables work best for roasting alongside the meatloaf?

Harder vegetables like carrots, potatoes, and Brussels sprouts roast well and complement the meatloaf’s texture and flavor.

Conclusion

Sheet Pan Mini Meatloaves and Veggies is a brilliant, no-fuss dinner that’s as hearty as it is healthy. With simple ingredients, easy preparation, and delicious results, it’s a recipe you’ll want to keep in your weeknight rotation. Whether you’re feeding a family or planning ahead for meals, this one-pan wonder brings flavor, convenience, and nutrition all in one go.

Sheet Pan Mini Meatloaves and Veggies

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Sheet Pan Mini Meatloaves and Veggies is a healthy and hearty 5-ingredient dinner perfect for busy weeknights. With savory mini meatloaves and colorful roasted vegetables all cooked on one pan, this easy, family-friendly recipe offers bold flavor, minimal cleanup, and meal prep convenience. A delicious dinner solution you’ll love!

Author: Amy
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Dinner, Main Course
Method: Baked, Sheet Pan
Cuisine: American
Diet: Vegan

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Combine ground meat, breadcrumbs, egg, salt, pepper, garlic powder, and onion powder in a large bowl. Mix well.
Shape into small meatloaves and place on the prepared sheet pan.
Toss vegetables with oil, salt, and pepper, and arrange around the meatloaves.
Top each meatloaf with ketchup.
Bake for 30–35 minutes, or until meatloaves reach 160°F (70°C) internal temperature and veggies are tender.
Rest meatloaves for 5 minutes before serving.