Sheet Pan Mini Meatloaf with Roasted Potatoes
Sheet Pan Mini Meatloaf with Roasted Potatoes
Introduction
Welcome to the ultimate meatloaf recipe that is not only delicious but also incredibly easy to make! This sheet pan mini meatloaf with roasted potatoes is the perfect comfort food for any day of the week. Whether you’re cooking for a family dinner or meal prepping for the week ahead, this recipe is a winner.
There’s something special about the combination of juicy meatloaf and perfectly roasted potatoes. The flavors meld together as they cook side by side on a sheet pan, creating a mouthwatering aroma that will have your family gathering around the table in no time.
Not only is this recipe incredibly tasty, but it’s also a convenient one-pan meal. With minimal prep and clean-up time, you can spend less time in the kitchen and more time enjoying a delicious home-cooked meal.
Why You’ll Love This Recipe
There are so many reasons to love this sheet pan mini meatloaf with roasted potatoes:
1. Easy and convenient: With everything cooked on one pan, this recipe simplifies your cooking process and reduces the number of dishes to wash.
2. Perfectly portioned: Making mini meatloaves allows for individual servings, making it easy to serve and portion out leftovers.
3. Versatile: You can easily customize this recipe by adding your favorite spices or vegetables to the meatloaf mixture.
4. Quick and flavorful: The combination of juicy meatloaf and crispy roasted potatoes creates a burst of flavors that will leave you wanting more.
Ingredients
For the meatloaf:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1/4 cup diced onion
– 1/4 cup diced bell pepper
– 1/4 cup grated Parmesan cheese
– 1/4 cup ketchup
– 1 tablespoon Worcestershire sauce
– 1 teaspoon garlic powder
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large egg
– Fresh parsley, for garnish (optional)
For the roasted potatoes:
– 1.5 pounds baby potatoes, halved
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon dried rosemary
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Step-by-Step Instructions
1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, diced onion, diced bell pepper, grated Parmesan cheese, ketchup, Worcestershire sauce, garlic powder, dried oregano, salt, black pepper, and egg. Mix well until all the ingredients are fully incorporated.
3. Divide the meat mixture into 4 equal portions and shape each portion into a mini meatloaf. Place the meatloaves on one side of the prepared sheet pan.
4. In a separate bowl, toss the halved baby potatoes with olive oil, garlic powder, dried rosemary, salt, and black pepper until well coated. Arrange the potatoes on the other side of the sheet pan.
5. Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the meatloaves are cooked through and the potatoes are golden brown and crispy.
6. Remove the sheet pan from the oven and let the meatloaves rest for a few minutes. Garnish with fresh parsley, if desired.
7. Serve the mini meatloaves with the roasted potatoes and enjoy!
Expert Tips for Success
– For extra flavor, you can add a tablespoon of Dijon mustard to the meatloaf mixture.
– Don’t overmix the meatloaf mixture, as it can result in a dense texture. Mix just until all the ingredients are combined.
– To ensure even cooking, make sure the mini meatloaves are of equal size.
– If you prefer a crispier exterior on the meatloaves, you can broil them for a couple of minutes after baking.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations and Substitutions
– Feel free to substitute ground beef with ground turkey or chicken for a lighter option.
– Add diced carrots, zucchini, or mushrooms to the meatloaf mixture for extra flavor and nutrition.
– If you’re not a fan of potatoes, you can serve the mini meatloaves with mashed cauliflower or steamed vegetables instead.
Serving Suggestions
This sheet pan mini meatloaf with roasted potatoes is a complete meal on its own. However, you can elevate the dish by serving it with a side of steamed green beans or a refreshing salad. Pair it with a glass of red wine or your favorite beverage for a delightful dining experience.
FAQs
Q: Can I freeze the mini meatloaves?
A: Yes, you can freeze the cooked and cooled meatloaves. Wrap them tightly in plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Q: Can I use a different type of potato?
A: Absolutely! While baby potatoes work well for this recipe, you can use any type of potato you prefer. Just make sure to adjust the cooking time accordingly, as larger potatoes may take longer to cook.
Final Thoughts
This sheet pan mini meatloaf with roasted potatoes is a hearty and satisfying meal that will please the whole family. The combination of flavorful meatloaf and crispy potatoes is a match made in culinary heaven. Give this recipe a try and enjoy the deliciousness that comes from cooking everything on a single sheet pan!
We hope you enjoy making and savoring this delightful dish. Don’t forget to share your experience and any variations you try. Happy cooking!
Sheet Pan Mini Meatloaf with Roasted Potatoes
A delicious and easy-to-make sheet pan mini meatloaf with roasted potatoes recipe that combines juicy meatloaf with perfectly roasted potatoes on one pan. This comforting and flavorful meal is perfect for family dinners or meal prep.
Ingredients
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1 pound ground beef
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1/2 cup breadcrumbs
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1/4 cup diced onion
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1/4 cup diced bell pepper
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1/4 cup grated Parmesan cheese
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1/4 cup ketchup
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1 tablespoon Worcestershire sauce
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 large egg
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Fresh parsley, for garnish (optional)
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1.5 pounds baby potatoes, halved
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2 tablespoons olive oil
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1 teaspoon dried rosemary
Directions
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Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
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In a large mixing bowl, combine ground beef, breadcrumbs, onion, bell pepper, Parmesan cheese, ketchup, Worcestershire sauce, garlic powder, oregano, salt, black pepper, and egg. Mix well.
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Divide the meat mixture into 4 equal portions and shape each into a mini meatloaf. Place on one side of the prepared sheet pan.
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Toss halved baby potatoes with olive oil, garlic powder, dried rosemary, salt, and black pepper until coated. Arrange on the other side of the sheet pan.
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Bake in the preheated oven for 25-30 minutes until meatloaves are cooked through and potatoes are golden brown and crispy.
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Let meatloaves rest, garnish with parsley, and serve with roasted potatoes.