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Sheet Pan Meatloaf Dinner

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4
Calories: 470 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Veggies:
  • 1 pound baby yellow potatoes
  • 2 tablespoons olive oil divided
  • 2 teaspoons garlic powder
  • 2 teaspoon onion powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon cracked pepper
  • 12 ounces fresh broccoli florets
For the Meatloaf:
  • 1 pound lean ground beef
  • 1/3 cup Italian breadcrumbs
  • 1/3 cup milk
  • 1 large egg
  • 1/2 small onion minced
  • 1 tablespoon BBQ sauce
  • 1 tablespoon fresh parsley minced
  • 1 teaspoon Worcestershire sauce 
  • 1 teaspoon salt
  • 1 teaspoon 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:
    Cup of Yum
  1. Preheat oven to 400 degrees. Spritz a rimmed half sheet pan with non-stick spray.
  2. Quarter the potatoes and add to a mixing bowl with 1 tablespoon of oil.
  3. Add the seasonings to a small bowl and stir to combine.
  4. Sprinkle about three-quarters of the seasoning over the potatoes and toss to coat.
  5. Arrange the potatoes on the prepared baking sheet.
  6. Bake for 10 minutes.
  7. While potatoes are baking, toss the broccoli with the remaining oil and seasoning.
  8. 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:
  1. While the potatoes are roasting, combine all of the meatloaf ingredients in a bowl and stir with your hands to combine.
  2. Shape into 4 mini meatloaf shapes.
  3. Place the meatloaves in the open space on the baking sheet.
  4. Return to the oven for 10 minutes.
To make the meatloaf sauce:
  1. While the meatloaf is cooking, whisk together all of the sauce ingredients in a small bowl.
To finish:
  1. After meatloaf has baked for 10 minutes, remove from the oven and top with the sauce.
  2. 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.
  3. Serve while hot.

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

Serving 1 Calories 470kcal (24%) Carbohydrates 51g (17%) Protein 34g (68%) Fat 16g (25%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.4g Cholesterol 119mg (40%) Sodium 2222mg (93%) Potassium 1389mg (40%) 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

% 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.