Mini Meatloaf Sheet-Pan Bake

Time :1

Yield :4 servings

Recipe Background

Well, we don't mean to sound dramatic, but we're just going to lay it all out there. We think you must know that this Mini Meatloaf Sheet-Pan Bake will be life (or dinner) changing for you! The lineup of the buttery mashed potatoes, the always-lovely and tender green beans, and the muscle-flexing and meaty mini meatloaves is the answer to all your problems. Each of these comforting favorites will calm you and satisfy your every craving. By eliminating a ton of cleanup time, the Mini Meatloaf Sheet-Pan Bake will give you extra time to catch up and just be together with your loved ones! Put it all on the line with this dish and you will quickly see how great life (and these mini meatloaves) can be!

Ingredients

For the mashed potatoes:

1 1/2 pounds russet potatoes peeled and chopped into small pieces
kosher salt to taste
black pepper to taste
1/3 cup water
1 tablespoon unsalted butter
2/3 cup milk

For the mini meatloaves:

1 large egg lightly beaten
1 cup yellow onion grated
1 teaspoon Italian seasoning
1 tablespoon tomato paste
1/4 cup panko
1 1/2 tablespoons Worcestershire sauce
2 tablespoons milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons Italian flat-leaf parsley finely chopped
1 1/4 pounds lean ground beef
1/3 cup ketchup

For the roasted green beans:

1 pound fresh green beans trimmed
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Directions

Preheat the oven to 425 degrees F.
Generously coat an 18x26-inch baking sheet with nonstick cooking spray and line it with aluminum foil. Coat the foil with the cooking spray.
Place the potatoes in the center of the prepared baking sheet, season them with the kosher salt and the black pepper, and toss to coat.
Fold the aluminum foil up around each side of the potatoes, making a bowl-like form, and add the water. Seal the aluminum foil into a packet and secure the edges.
Bake the potatoes, about 10 minutes.
In a bowl, whisk the egg, the grated onions, the Italian seasoning, the tomato paste, the panko, the Worcestershire sauce, 2 tablespoons of the milk, 1 teaspoon of the kosher salt, 1/2 teaspoon of the black pepper, and the chopped parsley together.
Add the ground beef to the panko mixture and mix carefully, ensuring not to overmix or mash the meat.
Form the ground beef mixture into six small and evenly sized meatloaves, handling them as little as possible.
Transfer the baking sheet from the oven to a wire rack and add the mini meatloaves to one side of the potato packet.
Top the mini meatloaves with the ketchup, evenly spreading it out.
Bake the mini meatloaves and the potatoes, about 20-25 minutes.
Transfer the baking sheet to a wire rack and carefully use a paper towel to remove any grease from the sheet.
Add the green beans to the empty side of the baking sheet.
Top the green beans with the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper and toss to coat.
Bake the sheet-pan mixture, until the potatoes and the green beans are tender and the meatloaves reach an internal temperature of 160 degrees F, about 15-20 minutes.
Transfer the baking sheet to a wire rack and carefully open the foil pack of potatoes.
In a large bowl, add the cooked potatoes, the butter, the remaining milk, the remaining salt, and the remaining black pepper and mash well with a potato masher or hand mixer.
Serve the mini meatloaves with the mashed potatoes and the green beans.