Sheet Pan Meatloaf Dinner
User Reviews
4.8
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
35 mins
-
Total Time
55 mins
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Servings
4
-
Calories
470 kcal
-
Course
Main Course
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Cuisine
American
Sheet Pan Meatloaf Dinner
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Meatloaf, potatoes, and broccoli all in one! This sheet pan meal is pure comfort food and a fun way to get dinner on the table.
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Ingredients
For the Veggies:
- 1 pound yellow potatoes baby
- 2 tablespoons olive oil divided
- 2 teaspoons garlic powder
- 2 teaspoon onion powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper cracked
- 12 ounces broccoli fresh florets
For the Meatloaf:
- 1 pound ground beef lean
- 1/3 cup breadcrumbs Italian style
- 1/3 cup milk
- 1 large egg
- 1/2 small onion minced
- 1 tablespoon BBQ sauce
- 1 tablespoon parsley minced, fresh
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Meatloaf Sauce
- ½ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Instructions
To make the veggies:
- Preheat oven to 400 degrees. Spritz a rimmed half sheet pan with non-stick spray.
- Quarter the potatoes and add to a mixing bowl with 1 tablespoon of oil.
- Add the seasonings to a small bowl and stir to combine.
- Sprinkle about three-quarters of the seasoning over the potatoes and toss to coat.
- Arrange the potatoes on the prepared baking sheet.
- Bake for 10 minutes.
- While potatoes are baking, toss the broccoli with the remaining oil and seasoning.
- After 10 minutes, remove the potatoes from the oven and stir. Push potatoes to the side and add the broccoli to the pan. Arrange the vegetables along one half of the pan, leaving space for the mini meatloaves.
To make the meatloaf:
- While the potatoes are roasting, combine all of the meatloaf ingredients in a bowl and stir with your hands to combine.
- Shape into 4 mini meatloaf shapes.
- Place the meatloaves in the open space on the baking sheet.
- Return to the oven for 10 minutes.
To make the meatloaf sauce:
- While the meatloaf is cooking, whisk together all of the sauce ingredients in a small bowl.
To finish:
- After meatloaf has baked for 10 minutes, remove from the oven and top with the sauce.
- Carefully stir the vegetables and return to the oven. Continue baking for 15 minutes or until the internal temperature of the meatloaf reaches 165 degrees.
- Serve while hot.
Equipments used:
Notes
- You can swap out the broccoli for Brussels sprouts, green beans, or asparagus if preferred.
- If you'd like extra meatloaf, double the recipe and cook the mini meatloaves on a separate pan.
Nutrition Information
Show Details
Serving
1
Calories
470kcal
(24%)
Carbohydrates
51g
(17%)
Protein
34g
(68%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.4g
(20%)
Cholesterol
119mg
(40%)
Sodium
2222mg
(93%)
Potassium
1389mg
(30%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
908IU
(18%)
Vitamin C
102mg
(113%)
Calcium
140mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 470kcal | 24% |
| Carbohydrates | 51g | 17% |
| Protein | 34g | 68% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 119mg | 40% |
| Sodium | 2222mg | 93% |
| Potassium | 1389mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 908IU | 18% |
| Vitamin C | 102mg | 113% |
| Calcium | 140mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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