Go Back
Before diving into the preparation of this delectable dish, it's essential to understand the core ingredients that make the mini meatloaf and roasted potatoes so special. Each component plays a crucial role in developing the flavors and textures that elevate this meal.

Sheet Pan Mini Meatloaf and Roasted Potatoes

Discover the perfect weeknight meal with this Sheet Pan Mini Meatloaf and Roasted Potatoes recipe! Enjoy the comfort of nostalgic flavors combined with the convenience of a one-pan dish. This recipe offers juicy mini meatloaves made with your choice of ground meat, paired with crispy, seasoned baby potatoes. Simple, delicious, and quick to prepare, it’s perfect for a heartwarming dinner any night. Perfect for families or solo dining! #EasyRecipes #ComfortFood #SheetPanDinner #MealPrepIdeas #CozyEats #HomeCooking
Print Recipe Pin Recipe

Ingredients
  

For the Mini Meatloaf:

1 lb ground beef (or turkey for a lighter option)

1/2 cup breadcrumbs (preferably whole wheat)

1/4 cup milk

1/4 cup ketchup (plus extra for topping)

1 small onion, finely chopped

2 cloves garlic, minced

1 large egg

1 tsp Worcestershire sauce

1 tsp dried oregano

1 tsp dried thyme

Salt and pepper to taste

1/2 cup grated cheese (optional, for added flavor)

For the Roasted Potatoes:

1.5 lbs baby potatoes, halved

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

1 tsp rosemary (fresh or dried)

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Meatloaf Mixture: In a large mixing bowl, combine ground beef, breadcrumbs, milk, ketchup, finely chopped onion, minced garlic, egg, Worcestershire sauce, oregano, thyme, salt, and pepper. Mix until well combined. If desired, fold in grated cheese for extra flavor.

      Shape the Mini Meatloaves: On a baking sheet lined with parchment paper, form the meat mixture into mini meatloaf shapes (about 2 inches wide and 4 inches long). Leave some space between each loaf to allow for even cooking.

        Prep the Potatoes: In a separate bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, rosemary, salt, and pepper until evenly coated.

          Assemble on the Sheet Pan: Arrange the seasoned potatoes around the mini meatloaves on the same baking sheet, maintaining space between them for roasting.

            Add Topping: Spread a thin layer of ketchup on top of each mini meatloaf for extra flavor and moisture during cooking.

              Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the meatloaves are cooked through (internal temperature of 160°F) and the potatoes are golden and crispy.

                Serve: Remove the sheet pan from the oven and let it cool for a couple of minutes. Serve the mini meatloaves alongside the roasted potatoes, garnished with fresh herbs if desired.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4