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Sheet Pan Mini Meatloaf and Roasted Potatoes

Rustic sheet pan mini meatloaves with roasted potatoes recipe.
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Transform classic meatloaf into a streamlined one-pan wonder with individual meatloaves and crispy roasted potatoes. Ready in under 45 minutes with minimal cleanup.

Ingredients

Scale
  • For the Mini Meatloaves:
    • 1 ½ pounds ground beef (85/15 lean-to-fat ratio works best)
    • 1 cup panko breadcrumbs
    • 1 large egg, lightly beaten
    • ½ cup whole milk
    • ½ cup finely diced yellow onion
    • 2 cloves garlic, minced
    • 2 tablespoons ketchup
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon dried parsley
    • 1 teaspoon kosher salt
    • ½ teaspoon black pepper
  • For the Glaze:
    • ¼ cup ketchup
    • 2 tablespoons brown sugar
    • 1 tablespoon apple cider vinegar
  • For the Roasted Potatoes:
    • 1 ½ pounds baby gold or red potatoes, halved (or quartered if large)
    • 2 tablespoons olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon dried Italian seasoning
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

Instructions

  1. Prep the Potatoes: Preheat your oven to 400°F (200°C). On a large, rimmed sheet pan, toss the halved potatoes with olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread them out in a single layer on one half of the pan.
  2. Make the Meatloaf Mixture: While the oven heats, combine the ground beef, panko, egg, milk, onion, garlic, ketchup, Worcestershire sauce, parsley, salt, and pepper in a large bowl. Use your hands to mix everything until just combined. Don't overmix.
  3. Form the Mini Loaves: Divide the mixture into 6 equal portions. Shape each portion into a small, oval loaf about 1-inch thick. Place these mini meatloaves on the empty half of the sheet pan, next to the potatoes.
  4. Initial Bake: Place the sheet pan in the preheated oven and bake for 15 minutes.
  5. Add the Glaze: While the meatloaves and potatoes bake, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. After the 15 minutes are up, remove the pan from the oven. Brush the glaze generously over the top of each mini meatloaf.
  6. Finish Baking: Return the pan to the oven and bake for another 10-15 minutes, or until the meatloaves are cooked through (internal temperature of 160°F) and the potatoes are tender and golden brown.

Notes

Smart Swaps: Ground turkey or plant-based ground can substitute for beef. Regular breadcrumbs work instead of panko. Any milk variety can be used. Store leftovers in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes or in an air fryer to restore crispiness.

Nutrition

Find it online: https://www.stacksipsnack.com/sheet-pan-mini-meatloaf-and-roasted-potatoes/