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