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Mini meatloaf on white plate with vegetables.
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Sheet Pan Meatloaf Dinner

Meatloaf, potatoes, and broccoli all in one! This sheet pan meal is pure comfort food and a fun way to get dinner on the table.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Calories 470kcal
Author Karly Campbell

Equipment

Ingredients

For the Veggies:

  • 1 pound baby yellow potatoes
  • 2 tablespoons olive oil divided
  • 2 teaspoons garlic powder
  • 2 teaspoon onion powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon cracked pepper
  • 12 ounces fresh broccoli florets

For the Meatloaf:

  • 1 pound lean ground beef
  • 1/3 cup Italian breadcrumbs
  • 1/3 cup milk
  • 1 large egg
  • 1/2 small onion minced
  • 1 tablespoon BBQ sauce
  • 1 tablespoon fresh parsley minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper

For the Meatloaf Sauce

  • ½ cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon mustard
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt

Instructions

To make the veggies:

  • Preheat oven to 400 degrees. Spritz a rimmed half sheet pan with non-stick spray.
  • Quarter the potatoes and add to a mixing bowl with 1 tablespoon of oil.
  • Add the seasonings to a small bowl and stir to combine.
  • Sprinkle about three-quarters of the seasoning over the potatoes and toss to coat.
  • Arrange the potatoes on the prepared baking sheet.
  • Bake for 10 minutes.
  • While potatoes are baking, toss the broccoli with the remaining oil and seasoning.
  • After 10 minutes, remove the potatoes from the oven and stir. Push potatoes to the side and add the broccoli to the pan. Arrange the vegetables along one half of the pan, leaving space for the mini meatloaves.

To make the meatloaf:

  • While the potatoes are roasting, combine all of the meatloaf ingredients in a bowl and stir with your hands to combine.
  • Shape into 4 mini meatloaf shapes.
  • Place the meatloaves in the open space on the baking sheet.
  • Return to the oven for 10 minutes.

To make the meatloaf sauce:

  • While the meatloaf is cooking, whisk together all of the sauce ingredients in a small bowl.

To finish:

  • After meatloaf has baked for 10 minutes, remove from the oven and top with the sauce.
  • Carefully stir the vegetables and return to the oven. Continue baking for 15 minutes or until the internal temperature of the meatloaf reaches 165 degrees.
  • Serve while hot.

Notes

You can swap out the broccoli for Brussels sprouts, green beans, or asparagus if preferred.
If you'd like extra meatloaf, double the recipe and cook the mini meatloaves on a separate pan. 

Nutrition

Serving: 1 | Calories: 470kcal | Carbohydrates: 51g | Protein: 34g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 119mg | Sodium: 2222mg | Potassium: 1389mg | Fiber: 6g | Sugar: 15g | Vitamin A: 908IU | Vitamin C: 102mg | Calcium: 140mg | Iron: 6mg