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
Scale
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
