mini meatloaves

These Sheet Pan Meatloaves with Roasted Potatoes and Green Beans are an easy, tasty one-pan meal!

Sheet Pan Meatloaves with Roasted Potatoes and Green Beans

oz potatoes

olive oil (divided)

Salt and black pepper (to taste)

oz green beans

lb raw 95 % beef

onion

breadcrumbs

garlic powder

Preheat the oven to 400 degrees and line a large sheet pan with aluminum foil. Lightly mist the aluminum foil with cooking spray and set aside.

In a mixing bowl, toss the cut potatoes in 2 ½ teaspoons of the olive oil until coated. Sprinkle with salt and pepper and transfer to a single layer on the cookie sheet. Place in the heated oven and roast for 20 minutes.

While the potatoes are cooking, place the green beans in the mixing bowl you just used for the potatoes. Toss in the remaining 2 teaspoons of olive oil and sprinkle with salt and pepper. Set aside. In a separate mixing bowl, add the beef, onion, breadcrumbs, 1/3 cup of the barbecue sauce and the garlic powder. Stir or mush together until well combined.

Remove the baking sheet with the potatoes from the oven and flip each of the potatoes to another side. Move the potatoes to one third of the cookie sheet, keeping them in a single layer. Use your hands to form four mini loaves (about 3 inches in diameter) from the meat mixture and place them on the sheet pan. Transfer the green beans to the remaining space on the sheet pan and return the pan to the oven.

Bake for another 20-24 minutes until the meatloaves are cooked through, the beans are tender and the potatoes have crispy edges. Remove the pan from the oven and spoon the remaining ¼ cup of barbecue sauce over the tops of the meatloaves. Cover the pan with aluminum foil and allow to sit for 10 minutes to allow the loaves to rest and firm up (do not skip the rest period or your meatloaves may fall apart). Serve warm.

With two veggies in the mix, an easy method, and a flavor and texture to please both toddlers and parents, these Mini Meatloaves are a favorite family dinner. Plus, they are iron-rich, easy to reheat, and can be made with beef, chicken, or turkey!

Favorite Mini Meatloaves (with Veggies)

beef

carrot

Dijon mustard

chili powder

salt

egg ((lightly beaten))

ketchup

Preheat the oven to 350 degrees F. Grease a nonstick muffin pan with nonstick spray.

Add the ingredients except the ketchup to a large bowl and mix well with clean hands or a spoon.

Divide the batter among the prepared muffin pan, using about 1/4 cup in each cup. Press down gently.

Brush each with ketchup.

Bake for 20-24 minutes, or until an instant read meat thermometer inserted into the center reads 160 degrees F.

Let cool for 2 minutes in the muffin pan, then use a knife (if needed) to transfer to a plate. Serve warm.

Easy mini meatloaf recipe is made in mini loaf pans or muffins tins and topped with a homemade honey BBQ sauce, perfect for weeknights and meal prep.

Easy Mini Meatloaf Recipe with Homemade BBQ Sauce

chipotle peppers

tomato paste

honey**

olive oil

onion powder

water

beef,

pork

small onion, (diced (about 1 cup))

garlic, (minced)

sweet peppers***

black pepper

oatmeal or bread crumbs (I prefer oatmeal and makes it gluten-free)

eggs

Make Easy Chipotle-Honey BBQ Sauce:

Combine all sauce ingredients in a food processor or blender and whir until smooth.

If sauce is too thick, add water as needed to thin to desired consistency.

Make Mini Meatloaves:

Heat oven to 400 degrees F.

Mix all ingredients together in a large bowl. I use my Kitchen Aid mixer, but using a wooden or stainless steel spoon works, too.

Divide meat mixture evenly in an 8-mini-meatloaf pan OR into 12 regular sized muffin cups. No need to grease or line the pans.

Liberally spread some of the chipotle barbecue sauce over the tops - you won&#39;t use all the sauce.

Bake mini loaves for 25-30 minutes and muffin tin sized loaves for 20-25 minutes, until nicely brown and pulling away from the edges.

Let sit about 5 minutes before serving with remaining barbecue sauce.

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