When it comes to comfort food, few dishes are as beloved as meatloaf. But if you've ever wished for a faster, more weeknight-friendly version of a classic meatloaf recipe, you're in for a treat. This Sheet Pan Mini Meatloaves with Roasted Veggies recipe is a game-changer. It's everything you love about a delicious meatloaf, packed with rich, savory flavor, but in a mini, quicker-cooking form that's ideal for busy nights. Plus, roasting the veggies alongside the mini loaves makes it a complete meal with minimal cleanup—talk about a win-win! Whether you're searching for a good meatloaf recipe or just craving a hearty beef meal, this one should be on your must-try list.
Sheet Pan Mini Meatloaves with Roasted Veggies
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Sheet pan A large, rimmed sheet pan is essential. If you don't have one, use two smaller pans.
Mixing bowls One for the meatloaf mixture, another for tossing the veggies.
Parchment paper or aluminum foil For easy cleanup.
Meat Thermometer Optional but useful to ensure the meatloaves are cooked perfectly.
Spoon or Scoop For portioning the mini meatloaves evenly.
For the Mini Meatloaves
- 1 lb ground beef 80/20 is ideal for juiciness
- 1/2 cup breadcrumbs panko or traditional
- 1/4 cup whole milk
- 1 large egg
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
For the Roasted Veggies
- 2 cups baby carrots halved lengthwise if thick
- 1 large zucchini chopped into bite-sized pieces
- 1 red bell pepper chopped
- 1 small red onion sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Optional Topping
- 1/4 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easier cleanup.
Mix the Meatloaf
In a large bowl, combine ground beef, breadcrumbs, milk, egg, diced onion, minced garlic, ketchup, Worcestershire sauce, salt, pepper, and Italian seasoning. Gently mix with your hands or a spoon until just combined—overmixing can lead to tough meatloaves.
Shape the Mini Loaves
Divide the mixture into four equal portions. Shape each into a mini loaf about 4 inches long and 2 inches wide. Place them on one side of the sheet pan, leaving space between each loaf.
Prepare the Veggies
In another bowl, toss the carrots, zucchini, red bell pepper, and red onion with olive oil, thyme, salt, and pepper. Arrange the veggies on the other side of the sheet pan around the meatloaves.
Add the Topping (Optional but Recommended!)
Mix together ketchup, brown sugar, and Dijon mustard. Spoon the glaze generously over the tops of each mini meatloaf for that signature sweet-savory finish found in the best meatloaf recipes best easy style.
Bake
Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the meatloaves reach an internal temperature of 160°F. Stir the veggies halfway through for even roasting.
Serve and Enjoy
Remove from the oven and let rest for a few minutes. Plate a mini meatloaf alongside a hearty scoop of roasted veggies and dig into a truly yummy meatloaf recipe experience.
Perfect Pairings
This Sheet Pan Mini Meatloaf meal is filling on its own, but you can take it to the next level with a few simple pairings:
- Mashed Potatoes: Classic meatloaf loves mashed potatoes. Try garlic mashed for an extra punch.
- Crusty Bread: Sop up those juices with a thick slice of sourdough or baguette.
- Green Salad: A light, lemony arugula salad balances the richness of the beef loaf recipe beautifully.
- Wine Pairing: A glass of medium-bodied red wine, like Merlot or Zinfandel, makes it feel extra special.
FAQs
1. What kind of beef should I use?
For juicy, flavorful mini meatloaves, opt for ground beef that's 80% lean and 20% fat. Ultra-lean beef can lead to dry meatloaf.
2. Can I use a mix of meats?
Absolutely! Combining beef with ground pork or even ground turkey can make a delicious meatloaf with a slightly lighter texture. Just watch the cooking times, especially with leaner meats.
3. Can I make it ahead of time?
Yes, you can mix and shape the mini loaves a day ahead. Store them covered in the refrigerator until ready to bake.
4. Can I freeze mini meatloaves?
You sure can. Freeze them uncooked for up to three months. When ready to cook, thaw overnight in the refrigerator and bake as directed.
5. Why are mini meatloaves better than a full loaf?
Mini meatloaves cook faster and more evenly. Plus, you get more of that tasty glaze on every serving—perfect if you're a fan of the best meatloaf's crusty edges!
6. What veggies can I use?
Feel free to swap in broccoli, asparagus, or Brussels sprouts based on the season or your preference.
7. Can I double the recipe?
Definitely. Just use two sheet pans and rotate them halfway through baking.
