Sheet Pan Mini Meatloaf with Roasted Potatoes

I discovered this sheet pan mini meatloaf recipe during the pandemic when I was absolutely DONE with cooking but still had to get dinner on the table. It’s become our family’s go-to comfort meal – all the deliciousness of traditional meatloaf but with way less cooking time and (the best part) minimal cleanup!

The individual mini meatloaves cook faster than a traditional large meatloaf, and roasting everything together on one pan means the potatoes soak up all those amazing meat drippings. Pure genius if you ask me. Plus, everyone gets their own personal meatloaf with those coveted crispy edges!

What You’ll Need

For the Mini Meatloaves:

• 2 pounds ground beef (I use 85% lean – don’t go too lean or they’ll dry out!)
• 1 cup breadcrumbs (Panko works great, but regular is fine too)
• 2 eggs, lightly beaten
• 1 medium onion, finely diced (about 1 cup)
• 2 cloves garlic, minced (or 1 teaspoon garlic powder if you’re in a rush)
• 1 tablespoon Worcestershire sauce
• 1/4 cup ketchup, plus more for topping
• 1/4 cup milk
• 1 tablespoon Italian seasoning
• 2 teaspoons salt
• 1 teaspoon black pepper
• Optional: 1/4 cup grated Parmesan cheese (adds amazing flavor!)

For the Glaze:

• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Dash of hot sauce (optional but recommended!)

For the Potatoes:

• 2 pounds baby potatoes, halved (I like the colorful medley ones)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary or Italian seasoning
• Salt and pepper to taste
• Optional: 1 bell pepper, cut into chunks (adds color and another veggie!)

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Let’s Get Cooking!

1. Preheat your oven to 400°F and grab your largest rimmed baking sheet. Line it with foil (trust me on this – cleanup will be SO much easier) and give it a light spray with cooking spray.
2. In a big bowl, combine ALL the meatloaf ingredients. I use my hands for this part – it’s messy but it’s the best way to mix without overworking the meat. Just wash up well before and after!
3. In a separate small bowl, mix together all the glaze ingredients and set aside. Sometimes I make extra because we’re glaze fiends in my house.
4. In yet another bowl (sorry about the dishes!), toss the halved potatoes with olive oil, garlic powder, herbs, salt, and pepper until they’re all coated.
5. Here’s the magic part: Spread the seasoned potatoes around the edges of your baking sheet, leaving the center open for the meatloaves.
6. Divide your meat mixture into 6-8 equal portions (depending on how hungry your crew is) and shape each into an oval mini loaf. Place them in the center of the baking sheet with a little space between each one.
7. Brush or spoon the glaze generously over each mini meatloaf.
8. Pop the whole sheet pan in the oven and bake for about 30-35 minutes. The potatoes should be golden and tender, and the meatloaves should reach an internal temperature of 165°F.
9. If you want the glaze to get more caramelized (we LOVE this), switch the oven to broil for the last 2-3 minutes, but WATCH CAREFULLY! The difference between caramelized and burnt happens in seconds! I may or may not have learned this the hard way…
10. Let the meatloaves rest for about 5 minutes before serving. This helps them stay juicy!

My Pro Tips

• Don’t overmix the meat! This is probably the #1 reason for tough meatloaf. Mix just until combined for tender results.
• Make a test patty. I always cook a tiny bit of the meatloaf mixture in a skillet to taste for seasoning before forming all the loaves. This trick has saved many dinners!
• Uniform sizing matters. Try to make all your mini loaves roughly the same size so they cook evenly. Same goes for the potato pieces.
• Veggie additions. Sometimes I toss a handful of baby carrots in with the potatoes, or add green beans during the last 15 minutes of cooking.
• Even cooking hack: If your potatoes aren’t cooking as quickly as the meatloaf, pop them in the microwave for 2-3 minutes before seasoning and roasting. This gives them a head start!

Variations That Keep It Interesting

After making this about a billion times, I’ve come up with some tasty variations:

Italian Style: Add 1/2 cup marinara to the meat mixture, use Italian seasoning, top with mozzarella cheese in the last 5 minutes, and serve with extra warm marinara for dipping.

BBQ Version: Swap the glaze for your favorite BBQ sauce, add 1/2 teaspoon of liquid smoke to the meat mixture, and serve with extra BBQ sauce on the side.

Mexican Twist: Add taco seasoning to the meat mixture instead of Italian seasoning, top with salsa instead of glaze, and sprinkle with cheddar cheese in the last few minutes of baking.

Turkey Option: Ground turkey works great as a leaner option! Just add 2 tablespoons of olive oil to the mixture to keep it moist, and maybe a little more Worcestershire for flavor.

Loaded Potato Version: After cooking, top the potatoes with a sprinkle of cheese, crumbled bacon, and green onions during the last few minutes in the oven. Serve with sour cream for dipping.

Make-Ahead Options

This recipe is a total lifesaver for busy weeknights. Here’s how I prep ahead:

• Mix and Shape: You can mix the meatloaf and shape the mini loaves up to a day ahead. Keep them covered in the refrigerator, then just place on the sheet pan with potatoes when ready to bake.
• Freeze Unbaked: The shaped mini meatloaves freeze beautifully! Freeze them solid on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge before baking with fresh potatoes.
• Meal Prep: Fully cooked mini meatloaves reheat well for lunches. I sometimes make a double batch just for leftovers!
• Glaze Ahead: The glaze can be made up to 3 days ahead and kept in the fridge. Just give it a good stir before using.

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Troubleshooting

“My meatloaves are dry!” This usually means either the meat was too lean, they cooked too long, or the mixture was overworked. Try using meat with a bit more fat, checking the temperature earlier, or mixing more gently next time.

“The potatoes aren’t done but the meatloaf is!” Cut your potatoes smaller next time, or give them that microwave head start I mentioned. You can also remove the meatloaves once they’re done and let the potatoes continue cooking.

“My glaze burnt!” Skip that broiling step next time or keep an eagle eye on them if you do broil. Every oven is different!

“Can I use mashed potato flakes in the meatloaf?” Yes! This is actually a great substitute for breadcrumbs if you’re in a pinch. Use about 3/4 cup dry flakes instead of the breadcrumbs.

“What if I don’t have Worcestershire sauce?” Soy sauce with a tiny splash of vinegar and a pinch of sugar makes a decent substitute in a pinch!

Serving Suggestions

We usually serve these mini meatloaves and potatoes with a simple green salad or steamed vegetable on the side. But honestly, it’s a complete meal on its own – protein, starch, and if you added veggies to the sheet pan, you’ve got it all!

For special occasions, I’ve served these with:

• Buttered corn
• Garlic green beans
• A simple Caesar salad
• Dinner rolls (for making mini meatloaf sandwiches with leftovers!)

The first time I served this to my picky nephew, he asked if he could take one home. His mom texted me for the recipe that night! There’s something about having your own individual mini meatloaf that makes dinner more fun, especially for kids.

This recipe has saved me on countless busy weeknights, and it’s special enough for company too. The best part? While it bakes, you have 30 minutes to actually sit down, help with homework, or (who am I kidding) clean up the kitchen from all that prep! Enjoy!

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