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- 1 pound ground beef (or a mixture of ground beef and turkey for a lighter option) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup milk (whole or low-fat) - 1 large egg - 2 cloves garlic, minced - 1 small onion, finely chopped - 1 teaspoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and freshly cracked black pepper to taste For the mini meatloaf, I start with ground beef. You can swap in turkey for a healthier dish. I add breadcrumbs and Parmesan cheese to give it a nice texture. Milk and a large egg bind everything together. Garlic and onion add flavor, while Worcestershire sauce gives it depth. Fresh herbs like thyme and oregano bring brightness, and a pinch of salt and pepper rounds it out. - 1 pound baby potatoes, halved - 2 tablespoons olive oil - Salt and pepper to taste - Additional herbs if desired For the potatoes, I use baby potatoes. They cook fast and get crispy. Tossing them in olive oil ensures they roast nicely. I sprinkle salt and pepper for flavor. You can also add herbs for an extra kick if you like. - Fresh parsley, chopped (for garnish) - Additional seasoning options To finish, I like to garnish with fresh parsley. It adds a pop of color and freshness. You can also try other seasonings to suit your taste. Simple touches make a big difference. {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step helps cook the food evenly. Next, grab a large mixing bowl. In it, combine the ground beef, breadcrumbs, and grated Parmesan cheese. Add the milk, egg, minced garlic, and finely chopped onion. Then, pour in the Worcestershire sauce and sprinkle in the dried thyme and oregano. Don’t forget to add salt and freshly cracked black pepper. Mix gently until everything is just combined. Be careful not to overmix; this keeps the meatloaf tender. Now it’s time to shape the meat mixture. Form mini loaves, about 2 to 3 inches long. Make sure they are uniform for even cooking. Place them on a large, rimmed sheet pan. Leave some space between each loaf so the heat can circulate well. In a separate bowl, grab your baby potatoes. Halve them and add them to the bowl. Pour in the olive oil, then sprinkle with salt and freshly cracked black pepper. Add a dash of oregano for extra flavor. Toss the potatoes until they are well-coated. Now, arrange the potatoes around the mini meatloaves on the sheet pan. This will help them cook together and soak up the meatloaf's flavor. Put the sheet pan in the preheated oven. Bake for about 20 to 25 minutes. Check the meatloaves to make sure they reach an internal temperature of 160°F (70°C). The potatoes should be golden and tender. Halfway through baking, stir the potatoes gently. This helps them roast evenly and prevents burning. - Overmixing the meatloaf mixture: Mixing too much makes the meatloaf tough. Stir gently until the ingredients blend. This keeps it soft and yummy. - Undercooking the potatoes: Potatoes need to be fork-tender. Check them halfway through cooking. If they are still hard, give them more time in the oven. - Cooking temperature and duration: Bake at 400°F (200°C). Check after 20 minutes. The meatloaf should reach 160°F (70°C) for safety and taste. - Resting after baking: Let the meatloaf rest for a few minutes after baking. This allows juices to settle for extra flavor. - Rustic serving suggestions: Serve directly from the sheet pan. This gives a cozy, homey feel to your meal. - Plating options for individual servings: Plate the mini meatloaves with potatoes on each plate. Drizzle with olive oil and add parsley. This adds color and makes it look fancy. Pro Tips Use Lean Meat: For a healthier option, consider using ground turkey or a mix of ground turkey and beef. This will reduce the fat content while still providing great flavor. Don’t Overmix: When combining the meatloaf ingredients, mix gently to keep the texture tender. Overmixing can lead to a dense meatloaf. Add Veggies: For extra nutrition, consider adding finely chopped carrots or bell peppers into the meat mixture. They will add moisture and flavor. Rest Before Serving: Allow the meatloaf to rest for a few minutes after baking. This helps the juices redistribute, making each bite more flavorful and moist. {{image_4}} You can switch up the meat in your mini meatloaf. Ground turkey or chicken works great. They add a lighter taste and still pack flavor. Just replace the beef with the same amount of turkey or chicken. For a vegetarian option, use lentils or black beans. Mash them and mix with the same breadcrumbs and seasonings. You can add more veggies to boost nutrition. Try carrots, bell peppers, or spinach. Get creative with flavors in your meatloaf. Add chopped veggies like bell peppers or carrots to the mix. They add crunch and color. Spices can also change the game. Try smoked paprika for a smoky kick or chili powder for heat. For glazes, mix ketchup with brown sugar for sweetness. Or use barbecue sauce for tangy goodness. Potatoes are versatile. You can use red, yellow, or purple potatoes. Each type adds a unique taste and color to your dish. For a twist, add other root veggies like carrots or parsnips. Chop them into similar sizes as the potatoes. Toss them together with olive oil and seasonings for a colorful mix. To keep your sheet pan mini meatloaf and potatoes fresh, store leftovers in the fridge. Place them in an airtight container. This method helps keep moisture in and prevents odors from mixing. If you want to store them for longer, freeze the mini meatloaves and potatoes. Wrap each meatloaf in plastic wrap, then place them in a freezer-safe bag. Label the bag with the date for easy tracking. When it's time to enjoy your leftovers, the best way to reheat them is in the oven. Preheat to 350°F (175°C). Place the mini meatloaf and potatoes on a baking sheet. Cover with foil to keep them moist. Heat for about 15-20 minutes or until warmed through. You can also use a microwave, but the oven keeps the texture and flavor better. Microwave for about 1-2 minutes on high, checking for warmth. In the refrigerator, your mini meatloaf and potatoes last about 3-4 days. Always check for signs of spoilage. If you see any mold, or if the dish smells off, it’s best to discard it. When frozen, they can last up to 3 months. Just remember to thaw them in the fridge before reheating for the best results. Yes, you can make mini meatloaf ahead of time. This saves you time on busy nights. To do this, follow these steps: - Prepare the meat mixture as described in the recipe. - Shape the mini meatloaves and place them on the sheet pan. - Cover the pan with plastic wrap and store it in the fridge. You can also freeze them for later use. Just thaw them in the fridge overnight before baking. When you are ready to cook, bake them straight from the fridge or frozen, adding a few extra minutes to the cooking time. To check if your mini meatloaf is cooked, use a meat thermometer. Insert it into the center of a meatloaf. The internal temperature should reach 160°F (70°C). Here are other signs of doneness: - The meatloaf should feel firm but not hard. - The juices should run clear and not pink. - The edges will brown slightly. Let the meatloaf rest for a few minutes after baking. This allows the juices to settle. You can serve many tasty sides with mini meatloaf. Here are some suggestions: - Steamed broccoli or green beans add color and nutrients. - A fresh garden salad provides a nice crunch. - Creamy mashed potatoes or a simple baked potato for a classic touch. For a balanced meal, pair your mini meatloaf with these sides. This makes your dinner both satisfying and healthy. In this blog post, we explored how to make delicious sheet pan mini meatloaf with herb-roasted potatoes. You learned about the key ingredients and how to prepare both dishes step-by-step. We also shared tips to avoid common mistakes and ways to present your meal. Variations let you customize the flavors and ingredients to suit your taste. Proper storage and reheating tips ensure your leftovers stay fresh. Enjoy this easy recipe for a tasty family meal that is both fun and satisfying. Happy cooking!

Savory Sheet Pan Meatloaf & Herb-Roasted Potatoes

A delicious and easy-to-make sheet pan meal featuring mini meatloaves and roasted baby potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound ground beef
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup milk
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and freshly cracked black pepper
  • 1 pound baby potatoes, halved
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C) to prepare for even cooking.
  • In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, milk, egg, minced garlic, finely chopped onion, Worcestershire sauce, dried thyme, dried oregano, and a generous pinch of salt and pepper. Mix gently until all the ingredients are just combined; avoid overmixing to retain tenderness.
  • Shape the mixture into mini meatloaves, each about 2-3 inches long, and place them in a single layer on a large, rimmed sheet pan, leaving space between each loaf for even cooking.
  • In a separate bowl, combine the halved baby potatoes with olive oil, a sprinkle of salt, freshly cracked black pepper, and an additional dash of oregano to enhance flavor. Toss until the potatoes are well-coated, then arrange them around the mini meatloaves on the sheet pan.
  • Bake in the preheated oven for approximately 20-25 minutes, or until the meatloaves reach an internal temperature of 160°F (70°C) and the potatoes become golden and tender. Remember to stir the potatoes halfway through for even roasting.
  • Once they’re beautifully cooked, carefully remove the sheet pan from the oven and allow the dish to rest for a few minutes to settle.
  • Before serving, sprinkle the mini meatloaves with freshly chopped parsley for a bright, fresh finish.

Notes

For a rustic appearance, serve directly on the sheet pan. Drizzle with extra olive oil and garnish with parsley for added color.
Keyword easy dinner, meatloaf, potatoes, sheet pan