Description
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!
Ingredients
Scale
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!)