These sheet pan mini meatloaves are juicy, packed with flavor, and topped with a classic ketchup glaze. Add potatoes and green beans right to the pan so you get a full meal ready in no time.
Why You Need To Make These Miniature Meatloaves
- Cooks faster than a full meatloaf: Mini meatloaves bake quicker than a traditional loaf, so you can get dinner on the table sooner without sacrificing flavor.
- Easy to prep ahead: You can mix and shape the meatloaves ahead of time, then just add everything to the pan when you are ready to cook.
- Balanced meal built in: You have protein, potatoes, and a green veggie all cooking at the same time, so there is nothing extra to plan.
I love sheet pan dinners like my Sausage and Potatoes Sheet Pan for their convenience, and this one keeps things just as simple. It uses the same potato and green bean combo as my Sheet Pan Barbecue Chicken, with mini meatloaves for a hearty twist.
Ingredients and Substitutions
- Ground beef – Using a slightly fattier cut adds more flavor and moisture. I recommend 80/20 or 85/15. You can also use ground turkey.
- Yellow onion – White onion works well too, if that is what you have.
- Breadcrumbs – Panko or regular breadcrumbs both work here.
- Egg – No substitutions.
- Worcestershire sauce – Soy sauce can be used in a pinch for a similar savory flavor.
- Italian seasoning – You can mix dried basil and oregano if needed.
- Garlic powder – Fresh minced garlic can be used instead.
- Ketchup – Barbecue sauce can be used instead, just skip the Worcestershire sauce in the glaze.
- Red potatoes – Yukon gold potatoes are a great substitute.
- Green beans – Broccoli or asparagus can be used instead.
- Olive oil – Avocado oil works just as well.
- Salt and pepper – No substitutions.
Mandy’s Top Tip
Using ground beef with a bit more fat helps keep the mini meatloaves tender as they bake. Leaner meat can work, but it tends to turn out a little drier.
Tips for Success
Keep the meatloaves the same size – This helps them cook evenly. If needed, use a kitchen scale to portion out the meat.
Do not overmix the meat – Mix just until everything is combined so the meatloaves stay tender and not dense.
Cut the potatoes evenly – Try to keep the pieces close in size so they roast at the same rate.
How to Make Sheet Pan Mini Meatloaf
This recipe is simple to put together. You will mix and shape the mini meatloaves, then add them to a sheet pan with the potatoes and green beans. Everything roasts in the oven until the meatloaves are cooked through and the vegetables are tender.
Par-roast the potatoes.
Gently combine.
Add meatloaves and beans to the pan.
Add meatloaf ingredients to the bowl.
Shape.
Glaze meatloaves.
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More Easy Ground Beef Dinners
If you enjoyed this recipe, here are more simple ground beef meals to keep dinner easy and satisfying.
Did you try these miniature meatloaves? Let me know how it turned out by leaving a comment and ⭐ rating below!
Mini Meatloaf Sheet Pan Recipe
Ingredients
For the Meatloaves
- 1 pound ground beef (I used 85/15)
- 1/3 cup yellow onion minced
- 1/4 cup breadcrumbs
- 1 large egg
- 1 tablespoon Worcestershire sauce divided
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup ketchup
For the Vegetables
- 1 1/2 pounds red potatoes cut into 1-inch pieces
- 8 oz green beans trimmed
- 1 1/2 tablespoons olive oil
- 1 1/4 teaspoons sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, combine the potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and black pepper. Toss to combine, then arrange the potatoes on a sheet pan. Roast for 15 minutes.
- While the potatoes are roasting, in a large bowl, combine the ground beef, onion, breadcrumbs, egg, half of the Worcestershire sauce, Italian seasoning, garlic powder, salt, and pepper. Mix until just combined.
- Divide the mixture into equal portions and shape into mini meatloaves.
- Remove the potatoes from the oven after 15 minutes and arrange the meatloaves on the pan.
- In the same bowl used for the potatoes, toss the green beans with the remaining olive oil and salt. Arrange them around the potatoes and meatloaves.
- In a small bowl, mix the ketchup with the remaining Worcestershire sauce. Spoon or brush the mixture over the meatloaves.
- Bake for 20 to 25 minutes, or until the meatloaves reach an internal temperature of 165°F, brushing more ketchup glaze onto the meatloaves during the last 5 minutes of cooking.
Notes
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Let everything cool completely, then store in a freezer-safe container for up to 3 months. You can freeze the meatloaves and vegetables together or separately.
- Reheat: Reheat in the oven at 350°F until warmed through, or microwave in short intervals until hot.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.