Mini meatloaves and roasted veggies –Welcome to a delicious and easy recipe for Sheet Pan Mini Meatloaves and Veggies. This dish is perfect for a weeknight dinner or a cozy gathering with family and friends. The best part? It all cooks together on one pan, making cleanup a breeze!
Sheet Pan Mini Meatloaves and Veggies
These mini meatloaves are packed with flavor and paired with colorful veggies for a complete meal. Let’s get started!
Ingredients
For the Mini Meatloaves:
- 1 pound ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup ketchup (plus more for topping)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Veggies:
- 2 cups baby carrots
- 2 cups green beans, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a large bowl, combine the ground meat, breadcrumbs, milk, ketchup, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Shape the mixture into mini meatloaves and place them on one side of the prepared baking sheet.
- In another bowl, toss the baby carrots and green beans with olive oil, salt, and pepper.
- Add the tossed vegetables to the other side of the baking sheet.
- Top the mini meatloaves with a dollop of ketchup for extra flavor.
- Bake in the preheated oven for 25-30 minutes or until the meatloaves are cooked through and the vegetables are tender.
- Let everything rest for a few minutes, then serve warm. Enjoy your delightful mini meatloaves alongside the vibrant veggies!
This recipe is not only comforting but also a great way to incorporate more vegetables into your meals. The mini meatloaves are juicy and flavorful while the veggies add a nice crunch and a pop of color. It’s a wholesome meal that everyone will love!