SHEET PAN MINI MEATLOAF AND ROASTED POTATOES
This easy sheet pan dinner features juicy mini meatloaves and crispy roasted potatoes, all baked together for a hearty, no-fuss meal perfect for weeknights. Quick prep and easy cleanup make it a family favourite.
Ingredients
For the Mini Meatloaf:
- 1 lb ground beef
- 1 egg
- ⅓ cup breadcrumbs
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Extra ketchup for topping
For the Roasted Potatoes:
- 1 lb baby potatoes halved
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary or any herbs of choice
- Salt and pepper to taste
Instructions
Preheat Oven:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Mix Meatloaf:
- In a bowl, combine ground beef, egg, breadcrumbs, ketchup, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Mix until just combined.
Form Meatloaves:
- Divide the meat mixture into 4 equal portions and shape into small oval loaves. Place them on one half of the baking sheet.
Prepare Potatoes:
- In another bowl, toss halved baby potatoes with olive oil, rosemary, salt, and pepper. Spread them out on the other half of the sheet pan.
Bake:
- Bake for 30–35 minutes, or until meatloaf is cooked through (internal temp should reach 160°F/70°C) and potatoes are golden and tender. Add ketchup topping to loaves halfway through baking if desired.
Serve:
- Serve hot, with a sprinkle of fresh herbs or a side of green veggies.
Notes
- Customise: Add chopped veggies or cheese to meat mixture for variation.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Make Ahead: Form meatloaves ahead of time and refrigerate until ready to bake.
- Serving Suggestion: Pair with steamed green beans or a fresh salad for a full meal.