If you’re looking for a weeknight dinner that’s both comforting and downright delicious, you’ve got to try my Sheet Pan Mini Meatloaf with Veggies Recipe. It’s one of my go-to meals because it’s so hands-off, yet delivers a hearty, homey flavor that the whole family goes crazy for. Plus, cooking everything on one sheet pan means super easy cleanup—trust me, this is a game-changer when life gets busy!
Why You’ll Love This Recipe
- Simplicity: Cooking everything on one pan saves time and keeps cleanup to a minimum.
- Nutritious and Balanced: You get lean protein and fresh veggies all roasted together for a wholesome meal.
- Customizable: You can swap out veggies or meat depending on your preference or what’s in your fridge.
- Kid-Friendly: These mini meatloaves are perfectly portioned and topped with a little ketchup glaze that everyone loves.
Ingredients You’ll Need
Each ingredient in this sheet pan mini meatloaf with veggies recipe plays its part to create a meal that’s full of flavor and texture. Plus, these common pantry and fridge staples make shopping a breeze.
- Ground turkey or ground beef: I prefer lean ground turkey for a lighter option, but beef works wonderfully too.
- Egg: This helps bind everything together so the meatloaves hold their shape nicely.
- Almond flour or crushed pork rinds: These keep the meatloaf gluten-free and add just the right texture.
- Sweet onion: Adds natural sweetness and moisture; finely chopped for the meatloaf, roughly chopped for the veggies.
- Tomato sauce: Keeps the meatloaf tender and infuses that classic tangy flavor.
- Parsley and garlic: For fresh herbaceous and aromatic notes.
- Coconut aminos or tamari: Adds a subtle umami depth without overpowering the dish.
- No-sugar-added ketchup: Essential for that sweet and tangy glaze on top.
- Button mushrooms: They roast beautifully and add earthiness alongside the green beans.
- Green beans: Fresh or frozen, they add a nice crunch and vibrant color.
- Avocado oil: Perfect for roasting thanks to its high smoke point and neutral flavor.
- Garlic powder, onion powder, salt, and pepper: Key for seasoning the veggies just right.
Variations
I love how flexible this recipe is—you can really make it your own. Over time, I’ve tried swapping different veggies or switching the protein source, and each variation keeps things interesting while staying easy.
- Veggie swaps: Sometimes I use zucchini and yellow squash instead of green beans, which adds a lovely summer vibe to the dish.
- Meat alternatives: Ground chicken, pork, or even a mix can work well if you want to switch things up or cater to family preferences.
- Spice it up: Add a pinch of smoked paprika or chili flakes for a bit more kick if that’s your style.
- Whole30-friendly: Just use compliant ketchup like Primal Kitchen and coconut aminos, and you’re good to go!
How to Make Sheet Pan Mini Meatloaf with Veggies Recipe
Step 1: Prep your oven and sheet pan
First things first, preheat your oven to 400°F (200°C). I always spray the sheet pan with non-stick cooking spray to ensure nothing sticks, which makes cleanup so much easier. While the oven heats up, pull out a large mixing bowl—we’re about to get our hands messy!
Step 2: Mix the meatloaf ingredients
In your bowl, combine the ground turkey (or beef), almond flour, and beaten egg first, mixing until just combined. I’ve found that overmixing can lead to a dense meatloaf, so a gentle touch is key. Then, fold in the tomato sauce, chopped sweet onions, salt, pepper, parsley, and minced garlic. Stir everything just until well incorporated.
Step 3: Shape mini meatloaves on the sheet pan
Divide your mixture into 8 equal portions. The mini size is perfect for even cooking and makes for fun individual servings—plus, they cook faster! Shape each into a mini loaf and line them up on one side of the pan with a bit of space between each one.
Step 4: Give meatloaves a head start
Pop the sheet pan in the oven for 10 minutes. This initial cook firms up the meat, so your meatloaves hold their shape well when you add the veggies.
Step 5: Prep and toss the veggies
While your meatloaves are getting started, toss the green beans and mushrooms in a bowl with avocado oil, garlic powder, onion powder, and some salt and pepper. I like to coat everything evenly so every bite is flavorful and perfectly roasted.
Step 6: Add veggies and ketchup topping
After the 10 minutes, pull the sheet pan out. Spread the seasoned green beans, mushrooms, and chopped onions on the empty side. Then, dollop one tablespoon of ketchup on top of each mini meatloaf—this glaze bakes into a delightful sweet and tangy crust that’s just irresistible.
Step 7: Finish baking
Return the pan to the oven and bake everything together for another 15 minutes, or until the meatloaf’s internal temperature hits 165°F. Sometimes I use an instant-read thermometer because I like that perfect juicy texture without overcooking.
Pro Tips for Making Sheet Pan Mini Meatloaf with Veggies Recipe
- Don’t Overmix: I learned that mixing the meat just until combined keeps the meatloaf tender and prevents a dense texture.
- Ketchup Timing: Adding the ketchup after the initial 10 minutes lets it caramelize beautifully without burning.
- Veggie Crispness: If you love crunchier vegetables, add them at the very beginning and roast the full 25 minutes, but keep an eye so they don’t dry out.
- Even Spacing: Leaving space between mini meatloaves helps heat circulate evenly, so they cook perfectly all around.
How to Serve Sheet Pan Mini Meatloaf with Veggies Recipe
Garnishes
I love to sprinkle fresh chopped parsley or chives on top just before serving. It brightens the whole dish and adds a pop of color. Sometimes a little extra drizzle of ketchup on the side is a hit with the kids too!
Side Dishes
Since this sheet pan mini meatloaf with veggies recipe includes the sides already, you might just want to add a fresh green salad or some crusty bread to complete the meal. If you want more carbs, mashed potatoes or cauliflower mash go perfectly here.
Creative Ways to Present
For a fun dinner party, I’ve plated these mini meatloaves on a wooden board with roasted veggies scattered around, garnished with fresh herbs. The individual portions make it easy for guests to help themselves, and it looks stunning too!
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually pack individual portions to grab quickly for lunches or easy dinners.
Freezing
This recipe freezes beautifully! After cooking, let the mini meatloaves and veggies cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. That way, you can pull out just what you need.
Reheating
I like reheating leftovers in the oven at 350°F for about 10-15 minutes to keep the veggies from getting mushy and to bring the meatloaf back to its perfect texture. The stovetop or microwave works too, but the oven gives the best result.
FAQs
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Can I use a different type of ground meat for this recipe?
Absolutely! Ground turkey, beef, chicken, or even pork all work great. Just keep the fat content in mind—leaner meats might need a little extra moisture like an additional egg or sauce.
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Do I have to use almond flour or pork rinds?
While almond flour or crushed pork rinds keep this recipe low-carb and gluten-free, you can substitute with traditional breadcrumbs or even oat flour if you prefer. Just be mindful this will change the nutritional profile.
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Can I prepare the mini meatloaf mixture ahead of time?
Yes! You can mix everything and shape the mini meatloaves a day ahead, then cover and refrigerate. When ready, just add the veggies and bake as instructed.
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What if I don’t have a meat thermometer?
If you don’t have a thermometer, bake the mini meatloaves for the full time until they’re nicely browned and juices run clear. Cutting into one to check can help, but be careful not to overbake.
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Can I use frozen veggies directly on the sheet pan?
You sure can! Just toss them with oil and seasonings as directed. Sometimes I find frozen green beans release a little more moisture, so drying them with a paper towel before tossing helps them roast better.
Final Thoughts
This Sheet Pan Mini Meatloaf with Veggies Recipe has become one of those comforting meals I turn to when I want something wholesome but simple—especially after a long day. I love how the mini loaves cook evenly and how the veggies soak up all those lovely meaty flavors roasting alongside. Give it a try and I think you’ll find it’s the kind of recipe that becomes a staple in your rotation too.
Print
Sheet Pan Mini Meatloaf with Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
This Easy Sheet Pan Meatloaf with Veggies recipe offers a quick and healthy twist on classic meatloaf by preparing mini turkey or beef loaves alongside seasoned green beans and mushrooms on a single sheet pan. Perfect for a nutritious weeknight dinner, the recipe combines wholesome ingredients like almond flour, fresh garlic, and avocado oil, and finishes with a flavorful ketchup topping, making for a comforting and balanced meal with minimal cleanup.
Ingredients
Meatloaves:
- 2 lbs ground turkey or ground beef
- 1 large egg, beaten
- ½ cup almond flour or crushed pork rinds
- ⅓ cup chopped sweet onion
- 1 (8 oz) can tomato sauce
- ¾ tsp salt, or to taste
- ½ tsp cracked black pepper
- 1 tbsp fresh or dried parsley
- 3 cloves garlic, finely minced
- 2 tsp coconut aminos or tamari
- 8 tbsp no-sugar-added ketchup for topping
Veggies:
- 8 oz button mini mushrooms, cleaned
- 1 ½ lbs green beans, frozen or fresh, cleaned
- 1 large sweet onion, roughly chopped into chunks
- 1 ½ tbsp avocado oil
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C). Lightly spray a large sheet pan with non-stick cooking spray and set it aside to prepare for cooking.
- Prepare the Meatloaf Mixture: In a large mixing bowl, combine the ground turkey (or ground beef), almond flour, and beaten egg. Mix gently until just combined to avoid overworking the meat. Then add the tomato sauce, chopped sweet onion, salt, cracked black pepper, parsley, and minced garlic. Stir everything together until fully incorporated.
- Shape the Meatloaves: Divide the meat mixture evenly into 8 portions. Shape each portion into a mini meatloaf and arrange them spaced evenly on one side of the prepared sheet pan.
- Start Cooking the Meatloaves: Place the sheet pan in the preheated oven and bake the mini meatloaves for 10 minutes to begin the cooking process.
- Prepare the Veggies: While the meatloaves cook, place the green beans in a medium mixing bowl. Toss them with avocado oil, garlic powder, salt, and pepper until evenly coated. Add the cleaned mushrooms and toss everything together with the same seasoning mix for a uniform flavor.
- Add the Veggies: After the initial 10 minutes, carefully remove the sheet pan from the oven. Arrange the seasoned green beans and mushrooms on the opposite side of the pan from the mini meatloaves. Top each mini meatloaf with 1 tablespoon of no-sugar-added ketchup to create a flavorful glaze.
- Finish Cooking: Return the sheet pan to the oven and bake for an additional 15 minutes, or until the internal temperature of the meatloaves reaches 165°F, ensuring they are fully cooked and juicy.
Notes
- Do not overmix the meatloaf ingredients; mix only until well combined to maintain a tender texture.
- If you prefer different vegetables, substitute green beans with favorites like sweet potatoes, zucchini, squash, or broccoli.
- For crispier veggies, add all ingredients to the sheet pan initially and bake together for 25 minutes. For crunchier, fresher veggies, add them after 10 minutes and cook for 15 more minutes.
- Add the ketchup topping to the mini meatloaves either at the 10-minute mark or during the final 15 minutes so it can caramelize and become bubbly.
- For a Whole30-compliant meal, choose a compatible ketchup brand such as Primal Kitchen or The New Primal.
- Nutritional facts are based on ground turkey and represent a serving of 2 mini meatloaves with 1/4 of the vegetable portion.
- The net carbohydrates for this recipe amount to 19 grams per serving.
Nutrition
- Serving Size: 1 serving (2 mini meatloaves with 1/4 veggies)
- Calories: 380
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 110mg
