Sheet Pan Mini Meatloaves and Veggies
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!
- 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
Ingredients
1½ pounds ground beef (or turkey)
1 cup breadcrumbs
1 large egg
1 cup diced vegetables (e.g., bell peppers, zucchini, carrots)
½ cup ketchup
Salt and pepper to taste
1 tsp garlic powder (optional)
1 tsp onion powder (optional)
Oil (for tossing vegetables)
Instructions
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Combine ground meat, breadcrumbs, egg, salt, pepper, garlic powder, and onion powder in a large bowl. Mix well.
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Shape into small meatloaves and place on the prepared sheet pan.
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Toss vegetables with oil, salt, and pepper, and arrange around the meatloaves.
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Top each meatloaf with ketchup.
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Bake for 30–35 minutes, or until meatloaves reach 160°F (70°C) internal temperature and veggies are tender.
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Rest meatloaves for 5 minutes before serving.
Notes
Feel free to use ground turkey, chicken, or plant-based meat for a different twist.
Great for meal prep—leftovers reheat well and stay juicy.
You can swap in any seasonal veggies like broccoli, sweet potatoes, or cauliflower.
Add cheese into the mix for a melty surprise.
Gluten-free breadcrumbs and almond flour work great for dietary needs.
