Meatloaf is always a foolproof dinner when you need something both easy and filling. This sheet pan mini meatloaf recipe takes easy to the next level by cooking your vegetable side and meatloaf all on one pan at the same time. The simple and flavorful ketchup topping is the perfect compliment to this tender, melt-in-your-mouth meatloaf, and we love that hearty roasted potatoes and broccoli will be on your plate, too!
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Why This Recipe Works:
- Making mini meatloaves shortens the cooking time, meaning you get dinner on the table faster!
- Meatloaf is a staple when it comes to hearty Sunday dinners, and this recipe is one my grandma and mom have made for years, but we’ve changed it up so the veggie sides and meatloaf cook together with only one sheet pan. Same perfect family recipe, less dishes, more veggies!
- This recipe only takes 35 minutes to bake. With a few minutes of prep, dinner is done well under an hour with the oven doing most of the hands-on time for you.
- Sheet Pan Mini Meatloaves are gluten-free, and can easily made dairy-free!
- Love meatloaf? Check out these recipes for pizza meatloaf and making a delicious meatloaf in the air fryer!
Ingredients Needed for Sheet Pan Mini Meatloaves
There are three elements for this recipe: the meatloaf mixture, the ketchup topping, and the vegetables that will roast on the sheet pan while the meatloaf bakes.
For the Mini Meatloaves:
To make the meatloaf mixture you will need one pound of both ground beef and ground pork, two eggs, quick cook oats, milk of your choice, one half of an onion, ketchup, parsley, garlic powder, salt and pepper. One of the best things about this recipe is that it uses almost all pantry and kitchen staple items!
For the Meatloaf Topping:
Just three simple ingredients come together to make the ketchup topping that adds huge flavor to your meatloaves. For the topping you’ll need ketchup, a bit of light brown sugar and Worcestershire (or coconut aminos).
For the Vegetables:
You can definitely use the vegetables you have on hand instead, but to make this recipe as written you will need 3 to 4 cups of halved baby potatoes or fingerling potatoes, 3 cups broccoli florets, and olive oil, garlic powder and a pinch of salt to season.
The Best Ketchup to Use:
The ketchup I use and love is Primal Kitchen Ketchup, specifically, their newest option, Primal Kitchen A Tad Sweet Ketchup. It combines the bold tomato flavor with the perfect amount of real, organic honey. Still no artificial sweeteners, which we love! It’s also Certified Paleo and Keto Certified, with only 1 gram of added sugar from the honey per serving. It also comes in the larger new squeeze bottle! You can grab Primal Kitchen A Tad Sweet Ketchup on their website, and using the code PALEOBAILEY gives you a discount at checkout!
How to Prep and Cook Mini Meatloaf
This sheet pan mini meatloaf recipe is really quick to prep and pop into the oven to bake. There are only a few simple steps to preparing and cooking this delicious, filling meal.
The first step is to preheat your oven to 400 degrees F. and line a large sheet pan with oven-safe parchment paper to prevent anything from sticking and make clean up even easier. Then, add all of the meatloaf mixture ingredients into a large mixing bowl.
Next, use your hands to mix everything together until it’s combined. Do not over-mix, just stop once everything is incorporated well. Over-mixing can make the meatloaf more dry and dense, and these meatloaves will be juicy and tender once baked! This same over-mixing rule applies to making meatballs, as well. Once everything is combined, place the mixing bowl into the fridge until you’re ready to form the loaves so it’ll be easier to work with.
Then add the potatoes and broccoli to the sheet pan. Drizzle the oil and sprinkle the garlic and salt over the vegetables and toss them together to coat. Arrange the vegetables in an even layer on the sheet pan and place it into the oven. Bake the vegetables for 15 minutes.
While the vegetables are baking, mix up the ketchup topping by adding the Primal Kitchen A Tad Sweet Ketchup into a small dish with the light brown sugar and Worcestershire. Use a fork and give it a quick whisk and set aside.
Once 15 minutes have passed, remove the sheet pan from the oven and the meat mixture from the fridge. Divide the mixture into 7 or 8 portions that are about the same size. 7 portions equals about a 4.5 ounce serving for each mini meatloaf.
Form each portion into a mini meatloaf and try to make each one about the same thickness and size. It is definitely not an exact science and doesn’t need to be, but keeping them as equal as possible will ensure they cook evenly and one isn’t more done than another.
Place each mini meatloaf directly onto the sheet pan after it’s formed. Nestle each one in between the vegetables, moving them around as needed. Repeat this process until all of the meat has been formed into loaves.
Brush or spoon the ketchup topping over the tops and sides of each meatloaf liberally. Then you will place the sheet pan back into the oven for 15 to 20 minutes, until fully cooked to 165 degrees F.
This step is optional, but highly recommended! Once the timer is up, you can opt to brush another coat of the ketchup topping over each meatloaf and put the sheet pan back into the oven to broil for about 4 minutes to brown and caramelize the sauce on top.
Otherwise, once the timer is up and the meatloaves are cooked fully, you can remove the sheet pan from the oven, add any additional ketchup topping and serve right away!
The great thing about a sheet pan dinner is that everything you need for a meal is all on the same pan. However, if you’d like to add an additional side to serve with your mini meatloaves, there are plenty of options! Some ideas for what to serve include adding a simple side salad, or extra veggies.
Some vegetable recipes that would pair well with this meal are maple bacon brussels sprouts, air fryer green beans, instant pot artichokes, or air fryer butternut squash. Using your air fryer or instant pot to make the other side can be done while the oven is in use with the sheet pan and without dirtying another dish or pan.
Another idea is to swap the broccoli on the sheet pan for a different vegetable, and then make a dairy-free broccoli casserole or cold broccoli salad as your other side dish! Or, you can simply add another sheet pan of vegetables to your oven to roast while the mini meatloaves, potatoes and broccoli cook.
How to Store Leftovers
To store leftovers for later, or to use this recipe as meal prep, you will first let it cool completely. Then you can either divide the meatloaves and vegetables into individual meal prep containers to make reheating or bringing to work for lunches easier, or store the leftover meatloaves in one container and the vegetables in another and assemble prior to reheating.
Store the meatloaf in the fridge in a covered, airtight container for up to 4 days. You can also freeze meatloaf so long as it’s in a freezer safe container or bag to prevent freezer burn. It can be stored in the freezer for up to 3 months. Let it thaw in the fridge overnight, and then reheat when ready to eat.
Make it Dairy-Free:
This mini meatloaf recipe is able to be made completely dairy-free. While it calls for 3/4 cup of milk, that milk can be any of your choice. I personally love using half-and-half in meatloaf recipes because it gives it a melt in your mouth texture, but if you’re keeping it dairy-free, it is no problem to instead opt for almond milk, cashew milk, coconut milk (not the canned variety), or oat milk.
Other Ground Beef Recipes You’ll Love:
- Slow Cooker Sloppy Joes (or make in the Instant Pot!)
- Beanless Beef Chili
- Big Mac Casserole
- Salisbury Steak Casserole
- Taco Casserole
- Greek Meatballs
For the Mini Meatloaves:
- 1-pound ground beef
- 1-pound ground pork
- 2 eggs
- 1 cup quick cook oats
- 3/4 cup milk (see notes)
- 1/2 medium onion, grated directly into the mixing bowl
- 2 tablespoons Primal Kitchen Ketchup
- 2 teaspoons dried parsley
- 2 teaspoons garlic powder
- 1.5 teaspoons salt
- 1/4 teaspoon pepper
For the Meatloaf Topping:
- 1/4 cup Primal Kitchen Ketchup
- 2 tablespoons light brown sugar
- 1.5 teaspoons Worcestershire (can substitute coconut aminos)
For the Vegetables:
- 3–4 cups halved baby potatoes
- 3 cups broccoli florets
- 2 tablespoons olive oil or avocado oil
- 1/2 teaspoon garlic powder
- Pinch of salt
- Preheat the oven to 400 degrees F. and prepare a large sheet pan by lining it with oven-safe parchment paper
- While the oven is preheating, add all of the meatloaf mixture ingredients together in a large mixing bowl. Mix together with your hands until everything is well combined, being careful not to over-mix
- Place the bowl into the fridge until you need to form the meatloaves. Chilling it will make it easier to work with
- Next, add the halved potatoes and broccoli florets to the sheet pan. Drizzle the oil and sprinkle the garlic and salt over the vegetables and toss to coat. Spread the vegetables out over the sheet pan and place the sheet pan into the oven. Bake for 15 minutes
- While the vegetables are baking, prepare the meatloaf topping by adding the ketchup, light brown sugar and Worcestershire sauce into a small dish and stirring with a fork to combine. Set aside
- Once the 15 minutes has passed, remove the sheet pan from the oven. Remove the meatloaf mixture from the fridge and divide it into 7 or 8 portions that are approximately equal in size (7 portions results in each mini meatloaf being about a 4.5 ounce serving)
- Form each portion into a mini meatloaf. Try to make each about the same size and thickness so they cook evenly. After each one is formed, place it directly onto the sheet pan, nestling them between the vegetables until all have been formed and are on the pan
- Brush or spoon the ketchup topping liberally over the tops and sides of each mini meatloaf and then place the sheet pan into the oven for 15 to 20 minutes, or until cooked fully to 165 degrees F.
- Optional: brush another coat of the topping onto the meatloaves and broil for 4 minutes to caramelize the tops
- Remove the sheet pan from the oven, add any additional ketchup topping over the meatloaves and serve
- An additional pound of ground beef can be used in place of ground pork. 1 pound of ground turkey can be used in place of ground pork.
- Any milk you prefer will work. I would recommend half-and-half for a melt in your mouth texture, but any type of milk you have will work just fine. To make this recipe dairy-free, opt for almond, oat, cashew, or your preferred dairy-free option.
- Grating the onion directly into the mixing bowl is recommended to keep all of the juices released with the meatloaf mixture for flavor.
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