Sheet Pan Mini Meatloaf with Veggies Recipe
This Sheet Pan Mini Meatloaf with Veggies recipe offers a delicious and convenient way to prepare individual meatloaves alongside roasted green beans and mushrooms. Using ground turkey or beef combined with flavorful seasonings and topped with a no-sugar-added ketchup glaze, this meal is perfect for a wholesome weeknight dinner that cooks all in one pan for easy cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 mini meatloaves (serves 4) 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Mini Meatloaf
- 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
Vegetables
- 8 oz button mini mushrooms, cleaned
- 1 ½ lbs green beans, frozen or fresh, cleaned
- 1 large sweet onion, roughly chopped into chunks
Seasoning & Oil
- 1 ½ tbsp avocado oil
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Lightly spray a large sheet pan with non-stick cooking spray and set it aside, ensuring it is ready for the meatloaf and veggies.
- Make Meatloaf Mixture: In a large mixing bowl, combine the ground turkey or beef, almond flour, and beaten egg. Mix gently until just combined to prevent the meat from becoming tough. Then add tomato sauce, chopped sweet onion, salt, cracked black pepper, parsley, and minced garlic. Stir until all the ingredients are fully incorporated.
- Shape Mini Meatloaves: Divide the meat mixture evenly into 8 portions. Shape each portion into a mini loaf and place them spaced evenly on one side of the prepared sheet pan.
- Start Baking Meatloaves: Place the sheet pan in the preheated oven and bake the mini meatloaves for 10 minutes to initiate the cooking process.
- Prepare Vegetables: While meatloaves bake, toss the green beans in a medium bowl with avocado oil, garlic powder, salt, and pepper until evenly coated. Add cleaned mushrooms and toss again to distribute seasonings uniformly.
- Add Veggies and Ketchup Topping: After 10 minutes, remove the sheet pan from the oven carefully. Arrange the seasoned green beans and mushrooms on the opposite side of the mini meatloaves. Top each loaf with 1 tablespoon of no-sugar-added ketchup to create a flavorful glaze.
- Finish Baking: Return the pan to the oven and bake for an additional 15 minutes, or until the internal temperature of the meatloaves reaches 165°F, ensuring they are cooked through and juicy.
Notes
- You can substitute ground chicken or a blend of beef and pork if preferred.
- Use almond flour for a gluten-free option or crushed pork rinds for added flavor.
- The no-sugar-added ketchup keeps the glaze healthier, but regular ketchup can be used as an alternative.
- Ensure not to overmix the meat to keep the loaves tender.
- Feel free to add chopped herbs like thyme or rosemary for additional flavor.
- Check veggies during the last bake to avoid overcooking, adjust time as needed.
Keywords: mini meatloaf, sheet pan dinner, turkey meatloaf, healthy meatloaf, baked meatloaf, one pan meal, green beans, mushrooms, low sugar ketchup