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Sheet Pan Mini Meatloaf and Veggies
Easy sheet pan dinner with mini meatloaves, roasted sweet potatoes, and broccoli. Hearty, flavorful, and ready in just one pan.
Servings 4 servings
Calories 577kcal
Equipment
Ingredients
- 2 medium sweet potatoes - cut into 1” pieces
- 1 cup broccoli florets
- 2 tablespoon olive oil
- 1 lb ground beef
- 1 large egg
- ¼ cup plain bread crumbs
- ½ medium white onion - chopped
- 2 teaspoon Italian seasoning
- Salt and pepper
- ¼ cup BBQ sauce
- ¼ cup ketchup
- 2 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil.
- Spread sweet potato pieces on the sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
- Roast for 10 minutes. Remove from oven.
- Add broccoli florets to the sheet. Drizzle with remaining 1 tablespoon olive oil, season with salt and pepper, and toss.
- Roast for 5 more minutes.
- In a bowl, mix ground beef, BBQ sauce, egg, bread crumbs, chopped onion, Italian seasoning, salt, and pepper until combined.
- Divide mixture into 4 equal parts. Shape each into a small oval meatloaf.
- Clear space on the baking sheet and place the meatloaves among the vegetables.
- Bake for 25-30 minutes until meatloaves reach 160°F (71°C) and vegetables are tender.
- Mix ketchup, brown sugar, and Worcestershire sauce in a small bowl. Brush over the meatloaves.
- Optional: garnish with parsley. Serve warm.
Notes
Swap sweet potatoes for regular potatoes if preferred.
Nutrition
Calories: 577kcal | Carbohydrates: 49g | Protein: 25g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 589mg | Potassium: 946mg | Fiber: 5g | Sugar: 22g | Vitamin A: 16370IU | Vitamin C: 25mg | Calcium: 120mg | Iron: 4mg