These Mini Meatloaf Sheet Pan dinners deliver all the cozy flavor of classic meatloaf in a faster, weeknight-friendly format. Tender, juicy mini loaves roast alongside crisp-tender veggies, giving you a complete, family-pleasing meal on a single pan with minimal prep and even less cleanup.
Ingredients
- 1 pound ground beef (80–90% lean)
- 1/2 cup breadcrumbs (plain or Italian)
- 1/4 cup milk
- 1/4 cup ketchup
- 1/4 cup finely chopped onion
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup trimmed green beans
- 1 cup baby carrots
- 1/2 cup cherry tomatoes
- 1/4 cup barbecue sauce, for glazing
Instructions
- Preheat your oven to 375°F (190°C). Line a large sheet pan with parchment paper or lightly grease it.
- In a large mixing bowl, combine the ground beef, breadcrumbs, milk, ketchup, onion, egg, garlic, Worcestershire sauce, oregano, salt, and black pepper.
- Using clean hands or a spatula, mix gently just until everything is evenly combined avoid overmixing so the meatloaf stays tender.
- Divide the mixture into 8 equal portions and shape each into a small loaf. Arrange the mini meatloaves on the prepared sheet pan, leaving space between each one.
- Scatter the green beans, baby carrots, and cherry tomatoes around the meatloaves in a single layer.
- Brush the tops of each mini meatloaf generously with barbecue sauce for a glossy, flavorful glaze.
- Bake for 25–30 minutes, or until the meatloaves are cooked through and reach an internal temperature of 160°F (70°C).
- Remove from the oven and let the meatloaves rest for 3–5 minutes before serving to allow the juices to redistribute.
Variation
- Swap the ground beef for ground turkey or chicken for a lighter twist. Add 1 extra tablespoon of milk to keep the lean meat juicy.
- Give it an Italian flair by using Italian-style breadcrumbs, adding 2 tablespoons grated Parmesan, and seasoning the glaze with a spoonful of Italian herbs.
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Turn it into a smoky BBQ version by mixing 1/4 cup finely chopped sautéed onions or bell peppers into the meat mixture for extra flavor and moisture. Replace the ketchup with your favorite barbecue sauce in the mix and brush more on top before baking for that rich, caramelized finish.
Cooking Notes
- Avoid packing the meat mixture too tightly when shaping the loaves; lighter shaping equals more tender meatloaf.
- Try to keep the mini loaves similar in size so they cook evenly and reach 160°F (70°C) at about the same time.
- If your vegetables are very large or very firm, halve the baby carrots or thicker green beans so they become tender within the 25–30 minute bake time.
Serving Suggestions
- Serve the mini meatloaves and roasted vegetables over creamy mashed potatoes or cauliflower mash to soak up the juices and glaze.
- Pair with a simple side salad like mixed greens with a tangy vinaigrette to balance the richness of the meatloaf.
- Drizzle extra warm barbecue sauce or ketchup over the mini loaves at the table for saucelovers.
Tips
- Line the sheet pan with parchment or foil for the easiest cleanup and to prevent sticking.
- Mix the meat by hand for the best texture use a gentle folding motion instead of squeezing or kneading.
- Make-ahead friendly: shape the mini meatloaves up to 24 hours in advance, cover, refrigerate, then add veggies and bake when ready to cook.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 24 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I make these mini meatloaves ahead of time?
Yes. Shape the loaves, cover tightly, and refrigerate for up to 24 hours. Add the vegetables and glaze just before baking. - Can I freeze the mini meatloaves?
Yes. Freeze them raw on a sheet pan until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge, add veggies, and bake as directed. - What if I don’t have breadcrumbs?
You can substitute crushed crackers, panko, or rolled oats. Use the same amount and add a splash more milk if the mixture feels dry. - How do I know when the meatloaf is done without a thermometer?
Cut into the center of one loaf the juices should run clear and there should be no pink in the middle, though a thermometer is the most reliable method.
Conclusion
This Mini Meatloaf Sheet Pan recipe brings comfort-food flavor to the table with weeknight ease. Juicy, well-seasoned mini loaves and roasted veggies cook together on a single pan, saving time and cleanup. It’s a family-friendly, customizable dinner that feels homey and hearty without keeping you in the kitchen all night.
Print
Mini Meatloaf Sheet Pan
- Total Time: 45 minutes
- Yield: 4 servings (2 mini meatloaves per person) 1x
- Diet: Omnivore
Description
These Mini Meatloaf Sheet Pan dinners deliver all the cozy flavor of classic meatloaf in a faster, weeknight-friendly format. Tender, juicy mini loaves roast alongside crisp-tender veggies, giving you a complete, family-pleasing meal on a single pan with minimal prep and even less cleanup.
Ingredients
Scale
- 1 pound ground beef (80–90% lean)
- 1/2 cup breadcrumbs (plain or Italian)
- 1/4 cup milk
- 1/4 cup ketchup
- 1/4 cup finely chopped onion
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup trimmed green beans
- 1 cup baby carrots
- 1/2 cup cherry tomatoes
- 1/4 cup barbecue sauce, for glazing
Instructions
- Preheat your oven to 375°F (190°C). Line a large sheet pan with parchment paper or lightly grease it.
- In a large mixing bowl, combine the ground beef, breadcrumbs, milk, ketchup, onion, egg, garlic, Worcestershire sauce, oregano, salt, and black pepper.
- Using clean hands or a spatula, mix gently just until everything is evenly combined avoid overmixing so the meatloaf stays tender.
- Divide the mixture into 8 equal portions and shape each into a small loaf. Arrange the mini meatloaves on the prepared sheet pan, leaving space between each one.
- Scatter the green beans, baby carrots, and cherry tomatoes around the meatloaves in a single layer.
- Brush the tops of each mini meatloaf generously with barbecue sauce for a glossy, flavorful glaze.
- Bake for 25–30 minutes, or until the meatloaves are cooked through and reach an internal temperature of 160°F (70°C).
- Remove from the oven and let the meatloaves rest for 3–5 minutes before serving to allow the juices to redistribute.
Notes
- For extra moisture, use 80–85% lean ground beef; very lean beef can yield drier loaves.
- You can swap baby carrots for sliced regular carrots if that’s what you have on hand.
- If your veggies are browning too quickly, tent the pan loosely with foil for the last 5–10 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Baked, Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 2 mini meatloaves plus vegetables)
- Calories: 320 kcal
- Sugar: 8 g (estimated, including ketchup and barbecue sauce)
- Sodium: 650 mg (estimated, varies by brand of sauces and salt additions)
- Fat: 16 g (estimated)
- Saturated Fat: 6 g (estimated)
- Unsaturated Fat: 9 g (estimated)
- Trans Fat: 0 g (estimated)
- Carbohydrates: 20 g (estimated)
- Fiber: 3 g (estimated)
- Protein: 24 g (estimated)
- Cholesterol: 115 mg (estimated)
Keywords: mini meatloaf, sheet pan dinner, one pan meal, easy weeknight dinner, baked meatloaf, family friendly