When I was a kid, my mom used to make meatloaf more than I preferred. Like one time a year was more than I preferred. Don’t get me wrong – she did it right keeping it moist and flavorful. I just thought the idea of meat looking like bread was wrong.
Fast forward 25 years later, and I still don’t love the idea of meatloaf. But, mini meatloaves is a different story. I’ve convinced myself they’re large meatballs so now I like them!
You make them in a similar way to meatballs and they taste amazing with green beans and any kind of potatoes. There’s no reason to limit what you serve them with, even pasta or rice! I make them with a baked potato, but mashed would be just as tasty.
Sheet-Pan Mini Meatloaves
- 2 medium russet potatoes
- 1/4 cup water
- 1/3 cup seasoned breadcrumbs
- 1/3 cup grated yellow onion
- 1/3 cup ketchup, divided
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 large garlic clove, finely grated
- 1 pound 93% lean ground beef
- 1 large egg
- 12 ounces green beans, trimmed
- 1 tablespoon olive oil
- Preheat oven to 425°F.
- Coat a large piece of heavy-duty foil with cooking spray; place potatoes on foil. Drizzle potatoes with water; wrap foil around potatoes, sealing tightly. Place foil packet in one corner of a 13 x 18–inch half sheet pan and place in oven.
- Meanwhile, mix breadcrumbs, onion, 2½ tablespoons ketchup, ¼ teaspoon salt, ¼ teaspoon pepper, garlic, beef, and egg in a large bowl. Divide mixture into 4 equal portions. Shape each portion into a 4 x 2½ –inch freeform loafs and add to the sheet pan. Spread remaining 3 tablespoons ketchup evenly over meatloaves. Bake meatloaves and potatoes for 15 minutes.
- Combine green beans and oil, tossing to coat. Remove pan from oven. Arrange green beans on pan around meat loaves and potatoes. Bake at 425°F for 15 minutes. Remove pan from oven. Enjoy!
Adapted from: cookinglight.com