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Sheet Pan Meatloaf (Mini Meatloaves)
Meatloaf gets a fun upgrade in this Sheet Pan Meatloaf recipe. Mini in size but big on flavor, made with ground turkey and served with potatoes and broccolini. It's a super easy classic to make any night of the week!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 5 servings
Calories: 314 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the meatloaf
- 1/2 small white onion, roughly chopped
- 1/2 red bell pepper, roughly chopped
- 3 cloves garlic
- 1 lb. ground turkey
- 1 large egg
- 3/4 tsp. kosher salt
- freshly ground black pepper
- 1/2 cup panko breadcrumbs
- 1 1/2 Tbsp. ketchup
- 1 tsp. Worcestershire sauce
- 1/2 tsp. Italian seasoning
For the vegetables
- 16 oz. baby red potatoes, cut in half
- 2 bunches broccolini, trimmed
- 1 Tbsp. olive oil
- 3/4 tsp. garlic salt
Ketchup topping
- 1/2 cup ketchup
- 1/2 tsp. white vinegar
- 1 1/2 Tbsp. brown sugar
- 1/2 tsp. garlic salt
Instructions
- Preheat the oven to 425°F. Line 2 baking sheets with parchment paper. Set aside.
- Pulse the roughly chopped onion, bell pepper and garlic in a food processor until very finely chopped.
- To a mixing bowl combine the ground turkey, onion, bell pepper, garlic mixture, egg, salt, pepper, Panko breadcrumbs, ketchup, Worcestershire and Italian seasoning.
- Shape the meat into 5 mini meatloaves and place on one of the baking sheets.
- Toss the potatoes and broccolini with olive oil and garlic salt. Keep the veggies separated when tossing because we’re baking them on different sheet pans. Add a touch more olive oil if needed.
- Place the broccolini all around the meatloaves and place the potatoes on the other sheet pan, cut side facing down.
- Bake for 20 minutes. Meanwhile, combine the ingredients for the ketchup topping together in a bowl. Brush the ketchup topping on top of each meatloaf and continue to cook for another 5-10 minutes or until the meatloaf reaches an internal temp of 165°F. (You might have a little leftover ketchup, you can serve it for dunking potatoes or adding more on to the meatloaf).
- Cook the potatoes an additional 5 minutes longer if needed.
- Let rest for 5 minutes then enjoy!
Cup of Yum
Notes
- Storage: Wrap tightly with aluminum foil or plastic wrap and you can keep the cooked meatloaf for 3 to 4 days in the refrigerator.
Nutrition Information
Serving
1serving
Calories
314kcal
(16%)
Carbohydrates
38g
(13%)
Protein
28g
(56%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
87mg
(29%)
Sodium
1178mg
(49%)
Potassium
849mg
(24%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
1811IU
(36%)
Vitamin C
88mg
(98%)
Calcium
99mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 314
% Daily Value*
| Serving | 1serving | |
| Calories | 314kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 28g | 56% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 87mg | 29% |
| Sodium | 1178mg | 49% |
| Potassium | 849mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 1811IU | 36% |
| Vitamin C | 88mg | 98% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.