This Sheet Pan Mini Meatloaf and Roasted Potatoes recipe is a complete, hearty, and comforting meal made in just one pan! Juicy mini meatloaves, seasoned to perfection, roast alongside crispy, golden-brown potatoes for an easy weeknight dinner that requires minimal cleanup.
Why You’ll Love This Recipe
✔ One-pan meal – Less cleanup and easy preparation.
✔ Perfectly portioned mini meatloaves – Cooks faster than a full-sized meatloaf.
✔ Crispy roasted potatoes – Infused with garlic and herbs.
✔ Easy to customize – Swap potatoes for other veggies or adjust seasonings.
Ingredients
For the Mini Meatloaves:
- 1 ½ lbs ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs (plain or Italian-style)
- 1 large egg
- ½ cup milk
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Meatloaf Glaze:
- ½ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
For the Roasted Potatoes:
- 1 ½ lbs baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme (or Italian seasoning)
- ½ teaspoon salt
- ¼ teaspoon black pepper
How to Make Sheet Pan Mini Meatloaf and Roasted Potatoes
Step 1: Preheat & Prep the Pan
- Preheat oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or lightly grease it.
Step 2: Prepare the Meatloaf Mixture
- In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper.
- Mix until just combined—avoid over-mixing to keep the meatloaf tender.
Step 3: Shape the Mini Meatloaves
- Divide the mixture into 4-6 equal portions and shape them into small oval loaves.
- Place them on one side of the sheet pan, leaving space for the potatoes.
Step 4: Season the Potatoes
- In a bowl, toss the baby potatoes with olive oil, garlic powder, paprika, dried thyme, salt, and pepper.
- Spread them out in a single layer on the other side of the baking sheet.
Step 5: Make the Glaze & Bake
- In a small bowl, whisk together ketchup, brown sugar, Dijon mustard, and Worcestershire sauce.
- Brush a generous amount over each meatloaf.
- Bake for 25-30 minutes, or until the meatloaves reach an internal temperature of 160°F (71°C) and the potatoes are crispy.
Step 6: Serve & Enjoy
- Let the meatloaves rest for 5 minutes before serving.
- Garnish with fresh parsley if desired.
- Serve warm with your favorite side, like steamed veggies or a fresh salad.
Cooking Tips
✔ Use a meat thermometer – This ensures the meatloaf is perfectly cooked.
✔ Cut potatoes evenly – To ensure even cooking.
✔ Customize the glaze – Add a little BBQ sauce for a smoky twist.
Variations & Add-Ins
🥕 Add Veggies – Toss in carrots or Brussels sprouts for extra nutrients.
🧀 Cheesy Meatloaf – Mix in shredded cheese for added flavor.
🌱 Lighter Version – Use ground turkey instead of beef.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap meatloaves individually and freeze for up to 3 months.
- Reheat: Warm in the oven at 350°F (175°C) until heated through.
Frequently Asked Questions
Can I use other meats for the meatloaf?
Yes! Try ground turkey, chicken, or pork for a different flavor.
What other seasonings work well for the potatoes?
Rosemary, smoked paprika, or Parmesan cheese can add extra flavor.
Can I prep this ahead of time?
Yes! Assemble the meatloaves and potatoes the night before, then bake when ready.
Final Thoughts
This Sheet Pan Mini Meatloaf and Roasted Potatoes is the perfect easy dinner recipe that’s flavorful, satisfying, and simple to clean up. Whether you’re making it for a busy weeknight meal or a comforting weekend dinner, this dish is sure to be a hit!
Enjoy!
