Sheet Pan Mini Meatloaf and Veggies
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This Sheet Pan Mini Meatloaf and Veggies recipe is a hearty, all-in-one dinner that’s simple to make and packed with flavor. Tender mini meatloaves are baked alongside roasted sweet potatoes and broccoli for a satisfying meal the whole family will love.
Looking for dinner ideas? Try this beef burrito bowl recipe next.
These mini meatloaves are easy to prep, perfectly portioned, and cook alongside the veggies for minimal cleanup. I love how the sweet potatoes caramelize in the oven while the meatloaf stays juicy and flavorful. It’s comfort food, made weeknight-friendly!
This recipe also gives you the freedom to mix it up—use regular potatoes or add different veggies depending on what you have on hand.
Pssst! Try this sheet pan honey garlic chicken or sheet pan beef nachos next.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make these overnight oats with peanut butter powder:
Ingredient Notes
Sweet Potatoes: Cut into 1-inch chunks for even roasting. You can substitute with regular potatoes if preferred.
Ground Beef: I use Use 93/7 to cut back on the fat.
BBQ Sauce: Use your favorite! I personally love Stubb’s BBQ sauce. If you prefer a sugar-free BBQ sauce then G.H. Hughes is also a great option.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Use ground turkey or chicken instead of beef for a lighter option.
Add chopped bell peppers or zucchini for extra veggies.
Try using mashed potatoes as a side instead of roasting on the pan.
How to Make Sheet Pan Meatloaf and Veggies: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Set your oven to 400°F. Then, take a baking sheet and line it with aluminum foil.
Step 2: Spread the sweet potatoes on the baking sheet. Season with salt and pepper, drizzle with 1 tablespoon olive oil, and toss to coat.
Step 3: Roast the sweet potatoes in the oven for 10 minutes.
Step 4: Take the baking sheet out of the oven and add the broccoli. Season with salt and pepper, toss with the remaining olive oil, and return to the oven for another 5 minutes.
Step 5: While the vegetables are roasting, combine the ground beef, BBQ sauce, egg, bread crumbs, onion, Italian seasoning, salt, and pepper in a bowl. Mix until well combined, then divide the mixture into 4 equal parts and form them into small oval meatloaves.
Step 6: Remove the baking sheet from the oven and make room for the meatloaves among the vegetables.
Step 7: Bake everything together for 25–30 minutes, or until the meatloaves reach an internal temperature of 160°F and the vegetables are tender.
Step 8: In a small bowl, mix the ketchup, brown sugar, and Worcestershire sauce. Brush the mixture over the meatloaves.
Step 9: Garnish with parsley (optional) and serve warm!
Recipe Tips and Tricks
Chop Veggies Evenly: This ensures even cooking—no underdone or burnt bits.
Check Meatloaf Temperature: Use a thermometer to confirm 160°F for doneness.
Rest Before Serving: Let meatloaf rest for a few minutes to keep it juicy.
Batch It Up: Double the recipe and store leftovers for easy weekday lunches.
Frequently Asked Questions
Yes! Ground turkey works well and is a leaner option. Adjust the seasoning to your taste.
Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.
Definitely—prep the meat mixture and form the loaves in advance, then store covered in the fridge until ready to bake.
I hope you love this sheet pan mini meatloaf. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Dinner Ideas
Sheet Pan Mini Meatloaf and Veggies
Ingredients
- 2 medium sweet potatoes – cut into 1” pieces
- 1 cup broccoli florets
- 2 tbsp olive oil
- 1 lb ground beef
- 1 large egg
- ¼ cup plain bread crumbs
- ½ medium white onion – chopped
- 2 tsp Italian seasoning
- Salt and pepper
- ¼ cup BBQ sauce
- ¼ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
Instructions
- Set your oven to 400°F. Then, take a baking sheet and line it with aluminum foil.
- Spread the sweet potatoes on the baking sheet. Season with salt and pepper, drizzle with 1 tablespoon olive oil, and toss to coat.
- Roast the sweet potatoes in the oven for 10 minutes.
- Take the baking sheet out of the oven and add the broccoli. Season with salt and pepper, toss with the remaining olive oil, and return to the oven for another 5 minutes.
- While the vegetables are roasting, combine the ground beef, BBQ sauce, egg, bread crumbs, onion, Italian seasoning, salt, and pepper in a bowl. Mix until well combined, then divide the mixture into 4 equal parts and form them into small oval meatloaves.
- Remove the baking sheet from the oven and make room for the meatloaves among the vegetables.
- Bake everything together for 25–30 minutes, or until the meatloaves reach an internal temperature of 160°F and the vegetables are tender.
- In a small bowl, mix the ketchup, brown sugar, and Worcestershire sauce. Brush the mixture over the meatloaves.
- Garnish with parsley (optional) and serve warm!
Notes
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data