Sheet Pan Mini Meatloaf and Veggies
These Sheet Pan Mini Meatloaf and Veggies make an easy, all-in-one dinner with juicy, flavorful meatloaves and perfectly roasted sweet potatoes and broccoli—ready in just one pan for a fuss-free weeknight meal.
Servings: 4
Calories: 375kcal
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
Swap sweet potatoes for regular potatoes if preferred.
Nutrition
Calories: 375kcal | Carbohydrates: 27g | Protein: 27g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 121mg | Sodium: 484mg | Potassium: 131mg | Fiber: 2g | Sugar: 13g