Description
An easy and delicious sheet pan dinner featuring perfectly portioned mini meatloaves baked alongside tender potatoes and crisp vegetables, finished with a tangy glaze.
Ingredients
- 1 pound baby potatoes, halved
- 2 cups fresh green beans or broccoli florets
- 1 tablespoon oil (olive or canola)
- Salt and pepper to taste
- 1 pound lean ground beef
- ½ medium onion, finely chopped
- ¼ cup ketchup or barbecue sauce
- ¼ cup fine breadcrumbs
- 1 egg
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup ketchup for glaze
- 1 tablespoon brown sugar for glaze
- 1 teaspoon apple cider vinegar for glaze
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil and spray with nonstick spray.
- In a bowl, toss halved potatoes with oil, salt, and pepper. Spread on one end of the prepared baking sheet.
- Prepare a foil divider and place it in the middle of the pan.
- In another bowl, mix ground beef, onion, ketchup or barbecue sauce, breadcrumbs, egg, Italian seasoning, salt, and pepper until just combined.
- Shape the beef mixture into four rectangular mini meatloaves and place them on the other side of the baking sheet.
- Bake for 25-30 minutes until potatoes are fork-tender and meatloaves reach 160°F.
- While baking, prepare the glaze by mixing ketchup, brown sugar, and apple cider vinegar in a bowl.
- Remove from oven, brush glaze over meatloaves, and serve immediately.
Notes
Use fresh vegetables for best results. This recipe can be adapted with different proteins and vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American