Sheet Pan Mini Meatloaves with Crispy Broccoli and Mustard Glazed Potatoes

Sheet Pan Mini Meatloaves

Sheet Pan Mini Meatloaves with Crispy Broccoli and Mustard Glazed Potatoes

PREP TIME: 10 mins
COOK TIME: 25 mins
TOTAL TIME: 35 mins
SERVINGS: 4 servings

Ingredients:

For the mini meatloaves:

  • 1/4 cup plain breadcrumbs
  • 2 tablespoons dried onion flakes
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pound 85% ground beef
  • 1 large egg
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup barbeque sauce, store-bought or homemade
  • 1 tablespoon fresh parsley, finely chopped, for garnish (optional)

For the mustard glazed potatoes:

  • 1 tablespoon whole grain mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 pound baby yellow potatoes, quartered
  • 1/4 teaspoon salt

For the broccoli:

  • 3 cups broccoli florets
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt

Method:

1 – Preheat the oven and prepare a sheet pan:

Preheat oven to 400℉. Line a sheet pan with parchment paper.
If you want to prevent grease drippings from the meatloaf from transferring to the potatoes and broccoli, crinkle a piece of aluminum foil and place it on the sheet pan to create a divider. This isn’t necessary but can help your potatoes and broccoli stay crispy.

2 – Make the meatloaf seasoning mixture:

In a small bowl, combine the breadcrumbs, onion flakes, paprika, chili powder, garlic powder, salt, and ground black pepper.
Spices and breadcrumbs in a bowl to make mini meatloaves with veg and potatoes in a sheet pan.

3 – Make the meatloaf mixture:

Add the ground beef into a large mixing bowl and use a fork or your hands to break up the mixture slightly. Add the dried seasoning mixture to the bowl, along with the egg, tomato paste, and Worcestershire sauce. Use a fork or your hands—I always mix meatloaf by hand—to mix the beef mixture well but be sure to not overmix. The meat mixture should be loosely combined versus tightly compacted.
Meat, egg, and dry ingredients in a bowl to make mini meatloaves with veg and potatoes in a sheet pan.

4 – Shape the mini meatloaves:

Shape the meatloaf mixture into a circle. Use your hand to score the meat mixture into four quarters and shape each quarter into a miniature loaf shape. Place the mini meatloaves on one side of the parchment-lined baking sheet.
Mini meatloaves are shaped in a bowl.
Sheet pan with mini meatloaves ready to be baked.

5 – Glaze the mini meatloaves:

Use a spoon to top each mini meatloaf with 1 tablespoon of barbeque sauce, spreading it evenly across the top.
Glaze added to mini meatloaves on a sheet pan.

6 – Prepare the potatoes:

In a medium mixing bowl, whisk together the whole grain mustard and 1 tablespoon of extra virgin olive oil. Add the potatoes and salt and toss to coat the potatoes evenly in the mustard mixture. Spread potatoes on the other half of the parchment-lined baking sheet. You’ll use this same bowl to prepare the broccoli.
Whisking ingredients in a bowl to make mini barbecue meatloaves with broccoli and mustard glazed potatoes.
Potatoes in a bowl to make mini barbecue meatloaves with broccoli and mustard glazed potatoes.
Mini meatloaves and chopped potatoes on a sheet pan.

7 – Bake meatloaves and potatoes:

Bake the meatloaves and potatoes for 10 minutes. In the meantime, prepare the broccoli.

8 – Prepare the broccoli:

Rinse and dry out the mixing bowl you used to prepare the potatoes. Add the broccoli, 1 tablespoon of olive oil, and salt. Toss to coat the broccoli.
Broccoli florets in a bowl.

9 – Add broccoli to a sheet pan and bake:

Carefully remove the sheet pan from the oven after 10 minutes. Use a spatula to push potatoes to one side of the sheet pan to make room for the broccoli.
Add the broccoli to the sheet pan and return to the oven. Bake for an additional 15-20 minutes until the meatloaves are cooked through. The meatloaves are finished cooking when the internal temperatures reach 160℉.

The potatoes should be golden and crisp on the outside and tender on the inside. The edges of the broccoli florets should be lightly browned.

Alternatively, you can cut a slice of meatloaf to check for doneness. The meatloaf is finished when the meat is browned all the way through. If you push on the top of the meatloaf and it retains its shape, it’s done. If the meatloaf easily indents and doesn’t return to its original shape, it’s likely still raw and needs to cook longer.
Overhead view of a sheet pan of mini meatloaves with veg and potatoes in a sheet pan.

10 – Garnish and serve:

Garnish meatloaves and veggies with finely chopped fresh parsley if desired and serve.

ENJOY!

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