Sheet Pan Mini Meatloaf with Roasted Vegetables Recipe

If you’re craving a comforting, hearty meal that doesn’t demand endless cleanup, then you’re going to adore this Sheet Pan Mini Meatloaf with Roasted Vegetables Recipe. I absolutely love how it combines juicy, flavorful mini meatloaves with perfectly roasted veggies all in one pan—making dinner feel like a breeze on even the busiest nights. Trust me, once you try this, it’ll quickly become one of your weeknight go-tos!

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Ingredients You’ll Need

The ingredients here are simple, fresh, and work beautifully together to create a meal that feels cozy and satisfying. When I shop for this recipe, I always pick sweet potatoes that are firm and Brussels sprouts that are bright green to ensure freshness and caramelized goodness after roasting.

• Lean Ground Beef: Look for 90% lean to keep the meatloaf juicy without excess fat.
• BBQ Sauce: This adds a wonderful smoky-sweet glaze—choose your favorite brand or homemade version.
• Garlic Powder: A pantry staple that packs in flavor without the hassle of fresh garlic for the meat mixture.
• Onion Powder: Works together with garlic powder to build depth in the meatloaf.
• Dried Thyme: A subtle herb that complements the beef and veggies perfectly.
• Salt + Black Pepper: Essential for seasoning everything just right.
• Brussels Sprouts: Trimmed and halved so they roast evenly and get nicely caramelized.
• Sweet Potato: Cut into bite-sized pieces for roasting—it adds natural sweetness balancing the savory meat.
• Fresh Garlic (minced): Roasted with the veggies for a lovely aromatic boost.
• Olive Oil: For coating the veggies—helps them crisp up while roasting.
• Fresh Parsley (optional): A bright sprinkle on top that adds a fresh note before serving.

Variations

This Sheet Pan Mini Meatloaf with Roasted Vegetables Recipe is flexible enough to fit your taste or whatever veggies you’ve got on hand. I often switch things up depending on the season or what my family is craving.

• Veggie Swaps: I’ve swapped Brussels sprouts for broccoli florets or green beans, and it works like a charm.
• Ground Meat Options: If you prefer turkey or chicken, you can easily replace the beef, just watch cooking time as leaner meats cook slightly faster.
• Spice it Up: Adding a pinch of smoked paprika or cayenne has become my go-to when I want a bit of heat and smokiness.
• Make it Gluten-Free: This recipe is naturally gluten-free if you watch your BBQ sauce labels—perfect for accommodating dietary needs.

How to Make Sheet Pan Mini Meatloaf with Roasted Vegetables Recipe

Step 1: Roast the Vegetables to Start

Start by preheating your oven to 400℉ and lining a baking sheet with parchment paper or a silicone mat for easy cleanup. Toss your sweet potatoes, halved Brussels sprouts, and minced garlic with olive oil, salt, and pepper. Spread everything out in a single layer—that’s key so they roast evenly instead of steaming. Pop them in the oven and roast for 15 minutes while you mix the meatloaves.

Step 2: Mix and Shape the Mini Meatloaves

In a bowl, combine the ground beef with ¼ cup of BBQ sauce, garlic powder, onion powder, dried thyme, salt, and pepper. Don’t over-mix here; you want everything just combined to keep the meatloaves tender. Divide the mixture into four equal portions, then shape each into a football shape about ¾-inch thick—this size cooks perfectly on the sheet pan.

Step 3: Add Meatloaves to the Veggies and Finish Baking

After your veggies have roasted 15 minutes, pull the pan out and give them a little stir to promote even roasting. Then create some space between them and nestle your shaped meatloaves on the same pan. Brush the remaining BBQ sauce on top of each meatloaf for that glossy, tangy finish. Back into the oven for another 12-15 minutes, or until the internal temperature hits 165°F—you’ll want a meat thermometer for the best results.

Step 4: Serve It Up!

Once everything’s cooked through, sprinkle with fresh parsley if you like that pop of color and freshness. Serve the mini meatloaves with the roasted vegetables straight from the pan for a rustic, homey feel that my family and friends can’t get enough of.

How to Serve Sheet Pan Mini Meatloaf with Roasted Vegetables Recipe

Garnishes

I always love to finish this dish with a sprinkle of fresh parsley—it adds a burst of color and a mild herbal brightness that complements the sweet and savory flavors. Sometimes, a drizzle of extra BBQ sauce on the side also goes over well with my crew. If you like a little zing, a squirt of fresh lemon juice over the veggies can elevate the whole plate.

Side Dishes

Since this recipe is a full meal on the pan, I usually keep sides simple—think a crisp green salad or some crusty bread to soak up the delicious juices. If you want to add a little extra, creamy mashed cauliflower or a quick coleslaw pairs beautifully and rounds out the meal.

Creative Ways to Present

For dinner guests or special family nights, I like plating each mini meatloaf atop a bed of roasted veggies and garnishing with a sprig of thyme or a dollop of extra BBQ sauce shaped like a smiley face—my kids think it’s fun! Serving it on a rustic wooden board also makes it feel cozy and extra inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The meatloaves hold their moisture well, and the veggies actually taste even better the next day after soaking up those delicious juices.

Freezing

This Sheet Pan Mini Meatloaf with Roasted Vegetables Recipe freezes nicely too. I like to freeze mini meatloaves and veggies separately on a baking sheet, then transfer them to freezer bags. That way, you can thaw only what you need. Just freeze for up to 2 months for best flavor.

Reheating

I usually reheat leftovers in a 350℉ oven for about 15 minutes—this keeps the meatloaves juicy and helps veggies regain a little crispness. If you’re in a hurry, the microwave works, but the oven gives you a better texture.

FAQs

Final Thoughts

This Sheet Pan Mini Meatloaf with Roasted Vegetables Recipe holds a special place in my dinner rotation because it’s just so darn easy and satisfying. There’s something comforting about a homemade meatloaf paired with veggies that get beautifully caramelized in the oven. If you’re looking for a meal that’s straightforward, tasty, and won’t leave you buried in dishes, give this one a spin. I promise, your family will thank you!

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