Mini Meat Loaf Sheet Pan Meal Recipes

MINI VEGAN MEATLOAF SHEET PAN DINNER

Steps:

• Preheat the oven to 375 degrees(F).
• Heat 1 tablespoon of olive oil on medium high in a large non-stick skillet.
• Add the garlic, onion, carrots and mushrooms to the skillet. Saute, reducing heat as needed, for about 5-7 minutes or until the mushrooms are cooked and the carrots have softened. Season with a pinch of salt and pepper. Turn the heat off.
• In a large mixing bowl, add the cooked lentils and mash them. Either with a fork or potato masher. Mash the lentils well, but leave a little texture.
• Then add the sauteed veggies, the panko, 1/4 cup of ketchup(saving the rest for the topping), soy sauce, maple syrup, salt and pepper. Stir together to start incorporating. Then I like to just use my hands to mash and mix everything. It is mixed properly if the mixture holds together well.
• Spray a large sheet pan with non-stick spray. Then divided the lentil mixture into 4, and form them into mini loaves with your hands. Placing them on one side of the sheet pan.
• Next mix together the remaining 1/2 cup of ketchup and the balsamic vinegar. Then using about half of the mixture, brush it on the tops of the mini meatloaves. Save the rest for later.
• Now, cut any potatoes that are larger than an inch. You can cut them in half or quarters if need be. Put them in a large mixing bowl with the green beans and drizzle with the remaining olive oil and a few pinches of salt and pepper. Toss to coat.
• Put the potatoes and green beans on the other side of the sheet pan.
• Bake for 15 minutes, then remove the pan from the oven. Toss the veggies and then brush the meatloaves with more of the ketchup mixture.
• Then bake for 15-25 more minutes or until the potatoes are soft and the meatloaves are firm. Brush with any remaining ketchup mixture. Serve immediately.

SHEET PAN MINI MEATLOAF AND ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper
• In a clean medium sized bowl, add halved potatoes, green beans, oil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir to coat well and place on one half of baking sheet
• Turn potatoes so they are cut side down on the pan.
• Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.
• In a medium bowl, stir together beef, onion, 1/3 cup barbecue sauce, egg, 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet. Divide remaining barbecue sauce between meatloaves and brush on top.
• Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F. Serve.

SHEET PAN MEATLOAF

Steps:

• For the meatloaf: Preheat the oven to 400 degrees F. Coat a half-sheet pan with cooking spray and sprinkle with the breadcrumbs, which will absorb the juices during cooking.
• Pour the milk over the bread in a bowl and allow it to soak up the milk. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, parsley and pepper in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
• Pat the mixture evenly into the prepared sheet pan, spreading all the way to the edges and corners.
• Next, make the glaze: Whisk together the ketchup, brown sugar, balsamic vinegar and Worcestershire sauce in a bowl until well combined. Brush the mixture evenly over the top of the meatloaf. Sprinkle with the bacon.
• Bake until the meat is cooked through and slightly browned, 20 to 25 minutes.
• Remove from the oven, then cut into squares and serve with the mashed potatoes. Garnish with the chopped parsley.

MINI MEATLOAF SHEET PAN MEAL

Steps:

• Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
• Wash the potatoes and cut into 1/2 inch pieces.
• In a bowl, gently mix together the ground beef, milk, bread crumbs, diced onion, salt and 1/4 teaspoon pepper. Be careful not to overwork the meat, just mix it enough to get everything evenly distributed.
• Divide the meat mixture into 6 equal pieces and form each portion into a small meatloaf.
• In a small bowl, mix together the ketchup, brown sugar and mustard. Brush over the meatloaves.
• Toss the potatoes in 1 Tablespoon of oil, 1/4 teaspoon of garlic salt and a pinch of black pepper. Distribute around the meatloaves on the pan.
• Bake for 20 minutes.
• Meanwhile wash and trim the ends off the green beans. Toss in the remaining Tablespoon of oil, 1/4 teaspoon of garlic salt and pinch of black pepper.
• After the first 20 minutes of cook time, toss the potatoes around and then put the green beans on the pan. Bake for 20 more minutes.
• Let stand 5-10 minutes before serving.

MINI MEAT LOAF SHEET-PAN MEAL

Steps:

• Preheat oven to 425°. In a large bowl, combine eggs, tomato juice, oats, onion and salt. Add beef; mix lightly but thoroughly. Shape into six 4x2-1/2-in. loaves; place on a sheet pan or large shallow roasting pan. Combine ketchup, brown sugar, mustard and nutmeg; brush over loaves. , Combine potatoes with 2 tablespoons oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan in a single layer. Bake 25 minutes., Combine asparagus with remaining 1 tablespoon oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan. Bake until a thermometer inserted into meat loaves reads 160° and vegetables are tender, 15-20 minutes. Let stand 5-10 minutes before serving.

MINI SHEET PAN MEAT LOAF

Steps:

• Preheat oven to 425 degrees
• In a large bowl mix the meatloaf mixture ingredients together
• In a medium bowl mix the vegetable ingredients together
• Place the vegetables on a sheet pan lined with parchment paper make a hole in the center of the pan. Form the meatloafs into four different mini meatloafs and place onto the center of the pan
• Bake for 25 minutes
• Now work on the sauce. In a small bowl add all of the sauce ingredients and whisk.
• After the 25 minutes of baking take the meatloafs out of the oven and brush the sauce on the tops of the meatloafs. Place bake in the oven for 15-20 more minutes.
• Enjoy

SUNNY'S CHEAT SHEET MINI MEATLOAVES WITH SWEET POTATOES AND BROCCOLI

Steps:

• For the meatloaves: Line a sheet pan with nonstick aluminum foil and set aside.
• Add the ground chicken to a large bowl and break it up. Set aside. Combine the basil, parsley, onion, breadcrumbs, paprika, salt, pepper, cheese, garlic, scallions, bread and egg white in a medium bowl and stir until everything is blended. Add to the chicken and gently mix with your less dominant hand, turning the bowl with the dominant hand and using your fingers on the less dominant hand as a pitchfork, folding as you go, until mixed well. Form into 4 equal parts and and place on the lined sheet pan. Form into bricks of a similar size. Set aside.
• For the meatloaf topping: Heat the pizza sauce, honey, hot sauce and plenty of black pepper in a small saucepot on medium heat until it comes to a simmer. Simmer until it reduces and thickens slightly, about 10 minutes. Set aside.
• For the veggies: Preheat the oven to 375 degrees F. Steam the sweet potatoes according to the package instructions, about 6 minutes. Slice into 1-inch-thick coins.
• Combine the sweet potatoes in a large bowl with the broccoli, citrus zests, garlic powder and nutmeg. Drizzle with the olive oil and toss. Sprinkle with salt and pepper and toss again.
• Add the vegetables to the sheet pan with the meatloaves by placing the sweet potatoes on first, surrounding the meatloaves, then pouring over the broccoli. Bake for 30 minutes, then remove and brush the meatloaves with the topping. Spritz the vegetables with juice from the orange and lemon wedges. Continue to bake until the internal temperature of the meatloaves registers 165 degrees F, about another 15 minutes.