5 from 12 votes
Sheet Pan Meatloaf & Veggies Recipe
This Sheet Pan Meatloaf & Veggies Recipe features four mini beef meatloaves seasoned with onion, garlic, ketchup, Worcestershire sauce, and parsley, baked alongside seasoned red potatoes and green beans. The meatloaves are topped with ketchup for a glossy finish, while the vegetables roast tender and flavorful with garlic and olive oil coating.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
4
servings
Calories:
541 kcal
Course:
Side Dish, Main Course, Dinner
Cuisine:
American
Ingredients
For The Veggies:
- 1 1/2 lbs. red potatoes cut into small 1 inch pieces, baby
- 1 lb. green beans ends trimmed
- 2 Tablespoons olive oil
- 4 garlic minced, cloves
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
For The Meatloaf:
- 1 lb. ground beef 93% lean
- 1/2 cup dried breadcrumbs
- 1/2 cup yellow onion diced
- 1/4 cup milk
- 1 egg beaten, large
- 2 Tablespoons ketchup
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon dried parsley leaves
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper ground
For The Meatloaf Topping:
- 4 Tablespoons ketchup
Instructions
- Preheat oven to 400°F. Spray a large rimmed baking sheet with cooking spray.
Cup of Yum
Prepare the veggies:
- Add the potatoes and green beans to the baking sheet. Drizzle with the olive oil. Sprinkle with garlic, salt, and pepper. Stir well until the veggies are evenly coated in oil and seasoning. Push the veggies over to one side so that they only cover 2/3 of the baking sheet.
Prepare the meatloaf:
- In a large bowl, add the beef, breadcrumbs, onion, milk, beaten egg, 2 Tablespoons of ketchup, the Worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.
- Take 1/4 of the meat mixture and place it on the empty side of the baking sheet. Press the meat into a loaf shape. Repeat with the remaining meat, making 4 mini meatloaves. Separate each meatloaf by at least 1 inch.
Meatloaf Topping:
- Top each meatloaf with 1 Tablespoon of ketchup. Spread the ketchup over the tops of the meatloaves.
- Bake for 25-30 minutes, until the meatloaf reaches an internal temperature of 160°F.
Nutrition Information
Serving
1/4th of the recipe
Calories
541kcal
(27%)
Carbohydrates
56g
(19%)
Protein
33g
(66%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
116mg
(39%)
Sodium
1600mg
(67%)
Potassium
1602mg
(34%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
1029IU
(21%)
Vitamin C
33mg
(37%)
Calcium
144mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 541
% Daily Value*
| Serving | 1/4th of the recipe | |
| Calories | 541kcal | 27% |
| Carbohydrates | 56g | 19% |
| Protein | 33g | 66% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 1600mg | 67% |
| Potassium | 1602mg | 34% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 1029IU | 21% |
| Vitamin C | 33mg | 37% |
| Calcium | 144mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.