Description
Sheet Pan Mini Meatloaf and Roasted Potatoes is a comforting, one-pan meal that perfectly balances savory mini meatloaves with crispy, seasoned baby potatoes. Ideal for busy weeknights, this dish captures the nostalgic flavors of homemade meatloaf while simplifying cleanup. With each bite delivering a delightful mix of flavors and textures, it’s destined to become a family favorite.
Ingredients
Scale
- 1 lb lean ground beef
- 1 cup plain breadcrumbs
- 1 large egg
- 1 small onion, finely chopped
- ½ cup ketchup (divided)
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano
Instructions
- Preheat your oven to 400°F (200°C) and spray a large baking sheet with nonstick cooking spray.
- In a bowl, combine ground beef, breadcrumbs, egg, onion, half of the ketchup, salt, pepper, and oregano; mix until just combined.
- Shape the mixture into small oval loaves and place them on one side of the baking sheet.
- Toss the halved potatoes in olive oil with salt, pepper, and remaining oregano; scatter next to the meatloaves.
- Bake for 25-30 minutes or until meatloaves reach an internal temperature of 160°F (70°C). Brush with remaining ketchup during the last five minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (210g)
- Calories: 410
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg