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A plate with Sheet Pan Mini Meatloaf and Veggies, featuring saucy mini meatloaf, roasted broccoli, and sweet potato pieces. More of the meal is visible on a baking sheet in the background.

Sheet Pan Mini Meatloaf and Veggies

Sheet Pan Mini Meatloaf and Veggies feels like the kind of meal that makes weeknights less hectic while still delivering comfort. I like that everything bakes together in one pan, so cleanup doesn’t become another project. It works just as well for a family dinner as it does for a casual get-together. The loaves can be prepped in advance, stored in the fridge, or even frozen, which makes planning meals a lot easier.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 577kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 2 medium sweet potatoes cut into 1-inch pieces
  • 1 cup broccoli florets
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 large egg
  • ¼ cup plain bread crumbs
  • ½ medium white onion chopped
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • ¼ cup BBQ sauce
  • ¼ cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
US Customary - Metric

Instructions

  • Preheat oven to 400°F (200°C). Line a baking sheet with foil.
  • Spread sweet potatoes on the sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss. Roast for 10 minutes.
    2 medium sweet potatoes, 2 tablespoons olive oil, Salt and pepper
  • Add broccoli, drizzle with remaining oil, season, and toss. Roast for another 5 minutes.
    1 cup broccoli florets
  • In a bowl, combine ground beef, egg, bread crumbs, onion, Italian seasoning, salt, pepper, and BBQ sauce. Mix well, then shape into 4 small ovals.
    1 pound ground beef, 1 large egg, ¼ cup plain bread crumbs, ½ medium white onion, 2 teaspoons Italian seasoning, ¼ cup BBQ sauce
  • Push veggies to the side and place meatloaves on the sheet. Bake for 25–30 minutes, until meat reaches 160°F and vegetables are tender.
  • Mix ketchup, brown sugar, and Worcestershire sauce in a small bowl. Brush over the meatloaves.
    ¼ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce
  • Garnish with parsley, if you like, and serve warm.

Notes

  • Line the pan well: Use foil for easy cleanup and to prevent the vegetables from sticking to the pan. 
  • Cut sweet potatoes evenly: Keep the pieces around the same size so they roast at the same rate. 
  • Add broccoli later: Broccoli cooks faster, so putting it in after the sweet potatoes helps it stay crisp-tender instead of mushy.
  • Mix the meat gently: Overmixing ground beef can result in a tough and dry texture. Combine just until the ingredients are blended.
  • Shape even loaves: Keep the mini meatloaves the same size so they cook at the same speed.
  • Check the temperature: Use a meat thermometer to ensure the meatloaves reach an internal temperature of 160°F for safe eating.
  • Glaze at the end: Brushing on the sauce during the last few minutes keeps it from burning, but still allows it to set nicely.

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
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