Description
This Sheet Pan Mini Meatloaf with Vegetables is a quick and easy one-pan dinner featuring flavorful lean ground beef meatloaves glazed with tangy BBQ sauce, roasted alongside sweet potatoes and Brussels sprouts. Perfect for a wholesome weeknight meal, it combines simple ingredients and effortless prep with a delicious balance of savory and sweet flavors.
Ingredients
Scale
Meatloaf
- 1 lb. lean ground beef
- ⅓ cup BBQ sauce, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- 1 pinch black pepper
Vegetables
- 1 lb. Brussels sprouts, trimmed (halved if large, quartered if really large)
- 1 large sweet potato, cut into ½-inch pieces (peeled, if desired)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Optional Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat the oven to 400℉ to prepare for roasting both the vegetables and the mini meatloaves.
- Prepare Vegetables: Line a large baking sheet with parchment paper or a silicone baking mat. Place the sweet potato cubes, Brussels sprouts, and minced garlic on the baking sheet. Drizzle the olive oil evenly over the vegetables, gently toss to coat, and sprinkle with salt and pepper. Spread them out in a single layer to ensure even roasting.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 15 minutes to begin softening and caramelizing them.
- Mix Meatloaf Ingredients: While the vegetables roast, combine the ground beef with ¼ cup BBQ sauce, garlic powder, onion powder, dried thyme, salt, and black pepper in a mixing bowl. Mix gently until just combined to avoid dense meatloaves.
- Form Mini Meatloaves: Divide the meat mixture evenly into 4 portions. Shape each portion into a football-shaped mini meatloaf about ¾-inch thick. Set aside.
- Prepare for Second Roast: After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Stir the vegetables to turn them, then create space among them to place the mini meatloaves.
- Add Meatloaves: Place the formed mini meatloaves onto the baking sheet within the spaces made among the vegetables. Spread the remaining ⅙ cup BBQ sauce evenly over the tops of each meatloaf for a flavorful glaze.
- Finish Roasting: Return the baking sheet to the oven and bake for an additional 12-15 minutes, or until an instant-read thermometer inserted into the thickest part of the meatloaves registers 165℉, ensuring they are fully cooked.
- Serve: Remove the baking sheet from the oven. Optionally sprinkle chopped fresh parsley over the meatloaves and vegetables. Serve immediately while hot and enjoy your balanced, savory dinner.
Notes
- For a gluten-free option, ensure your BBQ sauce is gluten-free.
- To save time, prep vegetables and meat mixture ahead of time and refrigerate until ready to cook.
- You can swap sweet potato for regular potatoes or other root vegetables if preferred.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat thoroughly before serving leftovers, preferably in the oven to maintain texture.
Nutrition
- Serving Size: 1 mini meatloaf with vegetables (approximately 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 80 mg
