Sheet Pan Mini Meatloaves and Veggies

Time :35

Yield :6 servings

Recipe Background

Who could ever say no to dinner done in under 35 minutes and in one pan?! Sheet Pan Mini Meatloaves and Veggies will have you saying "yes" every time! You get your juicy, mini versions of beefy meatloaves right next to nourishing broccoli and tender potatoes. What a miracle! No more frantically searching on how to make a full meal without the stress! Sheet Pan Mini Meatloaves and Veggies has got it all—literally!

Ingredients

1 pound ground beef
1/2 pound ground pork
3/4 cup breadcrumbs
2 large eggs beaten
3/4 cup whole milk
2 teaspoons sea salt divided
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup ketchup divided
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water
1/2-3/4 pound broccoli florets
1/2-3/4 pound baby potatoes halved
2 tablespoons extra-virgin olive oil

Directions

Preheat the oven to 350 degrees F.
Grease a large, rimmed baking sheet.
In a large bowl, mix the ground beef, the pork, and the breadcrumbs together until fully combined.
In a medium bowl, whisk the eggs, the milk, 1 1/4 teaspoons of the salt, the Italian seasoning, the pepper, the garlic powder, and the onion powder together.
Stir the egg mixture and 3 tablespoons of the ketchup into the meat mixture until fully combined.
In a small bowl, mix the remaining ketchup, the brown sugar, the Worcestershire sauce, and the water until fully combined.
Place the broccoli and the potatoes on the baking sheet and drizzle with the olive oil and the remaining salt. Toss to coat and spread it out evenly.
Divide the meat into 6 pieces and create ovals, each about 4x3-inches in size.
Nestle the mini meatloaves between the broccoli and potatoes.
Use a pastry brush to brush the brown sugar mixture over the tops of the meatloaves.
Bake until the internal temperature of the meatloaves reads 160 degrees F, about 30 minutes.
Serve.