Description
Hearty sheet pan mini meatloaf and roasted potatoes bring comfort and convenience to weeknight dinners. Savory meatloaves nestled alongside crispy potato wedges create a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (450 grams) ground beef (or a mix of beef and pork)
- 1 large egg
Binding and Moisture Ingredients:
- ½ cup (50 grams) breadcrumbs
- ¼ cup (60 milliliters) milk
- ¼ cup (60 milliliters) ketchup (plus more for topping)
Flavor Enhancers and Seasonings:
- ¼ cup (40 grams) finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Roasted Potatoes Ingredients:
- 1 ½ pounds (680 grams) baby potatoes, halved or quartered
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary or thyme
- Salt and black pepper, to taste
Instructions
- Prepare a spacious sheet pan by lining it with parchment paper or applying a light coating of cooking spray, ensuring an even surface for baking.
- In a generous mixing bowl, combine ground meat with finely chopped herbs, minced garlic, breadcrumbs, and beaten eggs, gently blending the ingredients until thoroughly incorporated.
- Divide the meat mixture into individual portion-sized sections, carefully shaping each mini meatloaf with uniform thickness to promote consistent cooking.
- Arrange the formed mini meatloaves on one side of the prepared sheet pan, leaving ample space for accompanying roasted potatoes.
- Cut potatoes into uniform cubes, ensuring similar sizing to guarantee even roasting and consistent texture.
- Scatter potato cubes around the mini meatloaves, drizzling with olive oil and sprinkling with dried herbs, salt, and cracked black pepper.
- Place the sheet pan in the preheated oven, positioning it in the center rack for balanced heat distribution.
- Bake for approximately 25-30 minutes, periodically checking the internal temperature of the meatloaves to ensure they reach a safe 160°F (71°C).
- Once cooked, remove the sheet pan from the oven and allow the mini meatloaves and potatoes to rest for 5 minutes, allowing juices to redistribute.
- Plate the mini meatloaves alongside the roasted potatoes, garnishing with fresh herbs for added visual appeal and flavor enhancement.
Notes
- Use lean ground beef or mix beef with turkey for a lighter protein option that still delivers rich flavor.
- Dice potatoes uniformly to ensure even roasting and create crispy exterior with soft, tender interiors.
- Consider adding finely chopped vegetables like bell peppers or carrots into the meatloaf mixture for extra nutrition and moisture.
- Experiment with different herbs and spices such as thyme, rosemary, or smoked paprika to customize the taste profile and keep the dish exciting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg