Name: Sheet Pan Mini Meatloaf with Veggies Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lbs ground turkey or ground beef; 1 large egg, beaten; ½ cup almond flour or crushed pork rinds; ⅓ cup chopped sweet onion; 1 (8 oz) can tomato sauce; ¾ tsp salt, or to taste; ½ tsp cracked black pepper; 1 tbsp fresh or dried parsley; 3 cloves garlic, finely minced; 2 tsp coconut aminos or tamari; 8 tbsp no-sugar-added ketchup for topping; 8 oz button mini mushrooms, cleaned; 1 ½ lbs green beans, frozen or fresh, cleaned; 1 large sweet onion, roughly chopped into chunks; 1 ½ tbsp avocado oil; ½ tsp garlic powder; ½ tsp onion powder; Salt and pepper, to taste

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If you’re looking for a cozy, no-fuss dinner that feels like a warm hug, this Sheet Pan Mini Meatloaf with Veggies Recipe is just the ticket. It’s one of those dishes I turn to when I want comfort food without spending all night in the kitchen. Plus, cooking everything on one sheet pan means less cleanup—hello, win-win!

What I love most about this recipe is how it balances hearty protein-packed mini meatloaves with fresh, flavorful veggies baked right alongside. It’s perfect when you want a complete meal that’s both satisfying and simple, especially on busy weeknights or casual family dinners. Trust me, once you try this Sheet Pan Mini Meatloaf with Veggies Recipe, you’ll want to make it a regular!

Ingredients You’ll Need

These ingredients combine beautifully to create juicy, tender meatloaves with bright, garlicky veggies. I always recommend fresh garlic and quality ground meat—it truly makes a difference. And don’t skip the avocado oil for tossing the veggies; it adds a subtle richness without overpowering the flavors.

Ground turkey or ground beef: Either works great—turkey keeps it lighter, beef adds more richness. I sometimes mix the two for extra flavor.
Large egg: Helps bind everything so your mini meatloaf holds together perfectly without being dense.
Almond flour or crushed pork rinds: Both act as a low-carb binder; choose based on your preference or diet.
Chopped sweet onion: Adds mild sweetness and moisture—don’t substitute with regular onion if you want that perfect balance.
Tomato sauce: Brings moisture and a subtle tang; plus it keeps the meatloaf juicy.
Salt and cracked black pepper: Season generously—you want every bite flavorful.
Fresh or dried parsley: Fresh parsley gives a lovely herbal note, but dried works fine if you don’t have any on hand.
Minced garlic: Adds that irresistible savory punch; fresh is best but pre-minced garlic can work in a pinch.
Coconut aminos or tamari: A savory boost—coconut aminos gives a slightly sweet twist, tamari is great if you prefer soy flavor.
No-sugar-added ketchup: For the glaze—balances savory meatloaf with a touch of tangy sweetness.
Button mini mushrooms: They roast beautifully and soak up flavors; make sure to clean them well but avoid washing too much or they get soggy.
Green beans: Frozen or fresh work fine; I prefer fresh for that satisfying snap.
Large sweet onion (for veggies): Chunky pieces roast up sweet and tender alongside the other veggies.
Avocado oil: High smoke point and neutral flavor—perfect for roasting.
Garlic powder and onion powder: Boost the seasoning on your veggies for a harmonious flavor with the meatloaf.
Salt and pepper (for veggies): Season to taste so everything is well balanced.

Variations

I love that you can tweak this Sheet Pan Mini Meatloaf with Veggies Recipe based on what you have in your pantry or your dietary needs. It’s a flexible base that invites personalization, which keeps it exciting, meal after meal.

Ground meat swap: I once tried it with ground lamb, adding a bit of rosemary, and it was a total hit—so hearty and flavorful!
Veggie variations: Sometimes I swap green beans for asparagus or add carrots for a touch of sweetness. Roasting times work well with those, too.
Gluten-free option: Using almond flour or crushed pork rinds keeps it gluten-free and still tender.
Spice it up: If you like a little kick, adding a pinch of smoked paprika or cayenne to the meat mixture really wakes up the dish.
Make it vegetarian: Though not traditional, you could swap meat for a lentil and mushroom base—just adjust cooking times accordingly.

How to Make Sheet Pan Mini Meatloaf with Veggies Recipe

Step 1: Prep Your Oven and Sheet Pan

Start by heating your oven to 400°F (200°C). Lightly spray a large sheet pan with non-stick spray to keep those mini meatloaves and veggies from sticking. This step sets you up for an easy cleanup later—seriously, it makes a difference!

Step 2: Mix Your Meatloaf Ingredients Gently

In a big bowl, combine the ground turkey or beef with almond flour and your beaten egg. Use your hands or a spoon to mix just enough to combine—overworking can make the meatloaf tough, and nobody wants that. Then add tomato sauce, chopped sweet onion, salt, pepper, parsley, and minced garlic. Stir everything until it’s all nicely blended for juicy, flavorful meatloaf.

Step 3: Form Your Mini Meatloaves

Divide your meat mixture into eight equal portions and shape each into its own mini loaf. Placing them spaced apart on one side of your sheet pan gives them room to cook evenly. I find mini meatloaves easier to serve and perfect for portion control too.

Step 4: Begin Baking and Prepare the Veggies

Pop the mini meatloaves into the oven for 10 minutes to get them started. While they bake, toss your green beans with avocado oil, garlic powder, salt, and pepper in a bowl. Add the mushrooms and onion chunks, then toss again to coat evenly. Prepping the veggies during this time saves you so much downtime.

Step 5: Arrange Veggies and Glaze Meatloaf

After the initial 10 minutes, carefully remove the sheet pan from the oven. Place your seasoned veggies on the empty half of the pan. Then spoon a tablespoon of no-sugar-added ketchup on top of each mini meatloaf for that classic glaze that seals in moisture and adds a lovely tang. This is where your kitchen will start smelling incredible.

Step 6: Finish Baking Until Perfect

Return the pan to the oven and bake everything for about 15 more minutes. You’ll want to check that the internal temperature of your meatloaves reaches 165°F to ensure they’re fully cooked and super juicy. The veggies will roast tender-crisp, soaking up all the savory flavors.

How to Serve Sheet Pan Mini Meatloaf with Veggies Recipe

The image shows a pile of raw ground meat with a light pink color and a soft, textured surface placed in the center on a small white square plate. Surrounding the meat are small white round bowls and other ingredients arranged on a white marbled surface: thinly sliced white onions in two bowls on the bottom left and right, a smooth golden-yellow liquid likely oil in a small white bowl at the bottom center, a light brown egg to the right of the meat, two whole white mushrooms with beige spots and stems on the top right of the meat, a small bowl of light-colored dry breadcrumbs on the top left, a bowl of bright red sauce on the far left, and sprigs of fresh green parsley scattered around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like a sprinkle of fresh chopped parsley or chives over the finished dish to add freshness and a pop of color. Sometimes a little extra cracked pepper on top just before serving gives that final savory touch.

Side Dishes

Since this Sheet Pan Mini Meatloaf with Veggies Recipe includes hearty veggies, I usually keep sides simple—like a crisp green salad or buttery mashed cauliflower. On weekends, a slice of crusty bread works beautifully if you want something a bit more indulgent.

Creative Ways to Present

For special occasions, I’ve served these mini meatloaves on individual plates with a drizzle of homemade mushroom gravy and a side of roasted baby potatoes. It always gets compliments! You can also turn it into a fun family meal by letting everyone pick their favorite dipping sauce—like BBQ or spicy mustard.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, usually separated so veggies stay crisp(er) and meatloaf keeps its moisture. They keep beautifully for about 3–4 days—great for quick lunches or dinners on busy days.

Freezing

This recipe freezes well! I like to freeze individual mini meatloaves with some veggies in freezer-safe bags or containers. When you’re ready, thaw overnight in the fridge—makes for a lifesaver meal when your schedule gets hectic.

Reheating

To reheat, I pop leftovers in the oven at 350°F for about 10-15 minutes to keep the meatloaf tender and veggies from getting mushy. The microwave works for a quick fix, but you might lose some of that original texture.

FAQs

Can I use other vegetables with the Sheet Pan Mini Meatloaf with Veggies Recipe?

Absolutely! Green beans and mushrooms work fantastic, but feel free to add bell peppers, carrots, or even broccoli. Just keep in mind the roasting time to ensure everything cooks evenly.
Is it okay to substitute ground beef for ground turkey?

Yes! Ground beef adds more richness and flavor, while turkey keeps it leaner. You can also mix the two for a balance of taste and texture—whatever suits your preference.
Can I prepare the meat mixture ahead of time?

Definitely. You can mix the meatloaf ingredients a day ahead and keep them covered in the fridge. Shape and bake when ready to save some time on busy days.
What if I don’t have almond flour or pork rinds?

You can substitute with breadcrumbs if you aren’t avoiding gluten or carbs. Just keep in mind this might change the texture slightly.
How do I know when the mini meatloaves are done?

Use a meat thermometer to check if the internal temperature reaches 165°F. This ensures safe cooking and a juicy, tender meatloaf.

Final Thoughts

This Sheet Pan Mini Meatloaf with Veggies Recipe has become one of my top go-tos because it’s straightforward, delicious, and feels like a complete, wholesome meal every time. It’s the kind of dish where you don’t sacrifice flavor for convenience—both show up in every bite. I can’t recommend it enough, whether you’re cooking for your family or just want a fuss-free dinner that hits all the right notes. Give it a try and watch it become your new weeknight favorite!