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Sheet Pan Mini Meatloaf and Roasted Potatoes

Sheet Pan Mini Meatloaf and Roasted Potatoes

This Sheet Pan Mini Meatloaf paired with perfectly roasted potatoes makes for a quick and satisfying meal. The mini meatloaves are flavorful and juicy, while the potatoes are crispy and golden, all cooked conveniently on one pan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 sheet pan
  • 1 mixing bowl
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 aluminum foil optional for easy cleanup

Ingredients
  

  • 1 pound ground beef
  • ½ cup breadcrumbs
  • ¼ cup milk
  • 1 large egg
  • ¼ cup ketchup
  • ½ tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1.5 pounds baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a sheet pan with aluminum foil if desired for easier cleanup.
  • In a mixing bowl, combine the ground beef, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix until just combined, but do not overmix. Form the mixture into 8 small meatloaves and set aside.
  • In another bowl, toss the halved baby potatoes with olive oil, dried rosemary, garlic powder, salt, and black pepper until evenly coated.
  • Spread the seasoned potatoes across one side of the sheet pan, leaving space for the mini meatloaves.
  • Place the mini meatloaves on the other side of the sheet pan.
  • Bake in the preheated oven for 25-30 minutes, or until the meatloaf is cooked through (internal temperature should reach 160°F/70°C) and the potatoes are golden and tender.
  • Remove the sheet pan from the oven and let cool for a few minutes before serving.

Notes

Feel free to customize the meatloaf mixture by adding chopped onions, bell peppers, or herbs of your choice for extra flavor.
Leftover mini meatloafs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later use.
For a complete meal, consider serving this dish with a simple green salad.