These Sheet Pan Mini Meatloaves with Veggies are a staple in my house. They’re easy to throw together, and since everything cooks on one sheet pan, cleanup is minimal. I also love how flexible the recipe is. Although it calls for ground turkey, you can swap it for ground chicken or beef, too, and it still tastes amazing.

While this recipe uses ketchup, BBQ sauce is a great alternative, too, if you’re in the mood for a smokier flavor.

Breadcrumbs are essential to help the meatloaves hold their shape and retain moisture, so don’t skip them! Italian-style adds great flavor, but I’ve used gluten-free panko before and it turned out just as delicious.

For the sides, I went with gold potatoes for their creamy texture and added broccoli for a pop of green. That said, you can totally customize the veggies and starch to suit your tastes. Try mini red potatoes, sweet potatoes, carrots, green beans, or zucchini. Keep in mind that different veggies might need slightly different cooking times.

If you are looking for an ultimate comfort meal, mashed potatoes also go great with meatloaf. See this recipe for Cheesy Protein Mashed Potatoes.

I hope you enjoy these Sheet Pan Mini Meatloaves with Veggies as much as I do!

Bonus Benefits: In just 1 serving of this meal, you’ll get:

*30 grams of Protein
*7 grams of Fiber
*137% of your daily Vitamin C
*22% of your daily Iron
*34% of your daily Vitamin A
*11% of your daily Calcium
*18% of your daily Potassium

Watch the video on how to easily make Sheet Pan Mini Meatloaves with Veggies:

Sheet Pan Mini Meatloaves with Veggies

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

These Sheet Pan Mini Meatloaves with Veggies are a staple in my house. They’re easy to throw together, and since everything cooks on one sheet pan, cleanup is minimal. I also love how flexible the recipe is. Although it calls for ground turkey, you can swap it for ground chicken or beef, too, and it still tastes amazing. While this recipe uses ketchup, BBQ sauce is a great alternative, too, if you’re in the mood for a smokier flavor. Breadcrumbs are essential to help the meatloaves hold their shape and retain moisture, so don’t skip them! Italian-style adds great flavor, but I’ve used gluten-free panko before and it turned out just as delicious. For the sides, I went with gold potatoes for their creamy texture and added broccoli for a pop of green. That said, you can totally customize the veggies and starch to suit your tastes. Try mini red potatoes, sweet potatoes, carrots, green beans, or zucchini. Keep in mind that different veggies might need slightly different cooking times. If you are looking for an ultimate comfort meal, mashed potatoes also go great with meatloaf. See this recipe for Cheesy Protein Mashed Potatoes. I hope you enjoy these Sheet Pan Mini Meatloaves with Veggies as much as I do! Bonus Benefits: In just 1 serving of this meal, you’ll get: *30 grams of Protein *7 grams of Fiber *137% of your daily Vitamin C *22% of your daily Iron *34% of your daily Vitamin A *11% of your daily Calcium *18% of your daily Potassium

Author: Emma Gilchrist

Recipe type: Dinner

Cuisine: American

Serves: 4

Ingredients

• Roasted veggies (potatoes and broccoli)
• 1½ pounds small gold potatoes, quartered
• 1 head of broccoli, chopped into florets
• 2 Tbsp olive oil, divided
• ½ tsp Italian seasoning, divided
• ½ tsp salt, divided
• ¼ tsp pepper, divided
• Mini Meatloaves
• 16 ounces (1 lb) ground turkey
• 1 large egg
• ½ small onion, diced or grated
• 2 cloves garlic, minced (or 2 tsp minced jarred garlic)
• ¼ cup breadcrumbs
• ¼ cup ketchup
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp pepper

Instructions

1. Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, add the quartered potatoes. Top with 1 Tbsp of the olive oil, ¼ tsp Italian seasoning, ¼ tsp salt, and ⅛ tsp pepper. Toss until potatoes are evenly coated. Pour onto the prepared baking sheet and spread into a single layer, leaving space for your meatloaves and broccoli. Set aside.
3. In the same large bowl, add all of your meatloaf ingredients: ground turkey, egg, onion, garlic, breadcrumbs, ketchup, Italian seasoning, salt, and pepper. Mix until fully combined. Form meat mixture into four oval meatloaves, equal in size. Add to the prepared baking sheet, leaving at least 1 inch of room between them.
4. Bake for 15 minutes.
5. While baking, wash your bowl, or grab another clean one, and add the broccoli. Top broccoli with the remaining Tbsp of olive oil, ¼ tsp Italian seasoning, ¼ tsp salt, and ⅛ tsp pepper. Set aside. The broccoli will be added after the potatoes and meatloaves have cooked for 15 minutes.
6. After 15 minutes, remove the pan from the oven and place the broccoli onto the baking sheet. Optional: brush meatloaves with additional ketchup or barbecue sauce for a glaze, if you prefer. Flip the potatoes so that they can get brown on the other side. Return to the oven to finish baking.
7. Bake for 15 more minutes or until the meatloaf is cooked through to 160℉ in the center and the potatoes and broccoli are golden brown.

Nutrition Information

Serving size: 1 mini meatloaf + ½ cup potato + ½ cup broccoli Calories: 482 Fat: 18 Saturated fat: 4 Carbohydrates: 54 Sugar: 8 Fiber: 7 Protein: 30 Cholesterol: 135

3.5.3251

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