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Sheet Pan Mini Meatloaves with Crispy Broccoli and Mustard Glazed Potatoes
Sheet Pan Mini Meatloaves with Crispy Broccoli and Mustard Glazed Potatoes
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Effortlessly delicious sheet pan BBQ meatloaf with potatoes and broccoli for a simple, one-pan dinner.
Ingredients:
  • For the mini meatloaves
  • 1/4 cup plain breadcrumbs
  • 2 tablespoons dried onion flakes
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pound 85% ground beef
  • 1 large egg
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup barbeque sauce, store bought or homemade
  • 1 tablespoon fresh parsley, finely chopped, for garnish (optional)
  • For the mustard glazed potatoes
  • 1 tablespoon whole grain mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 pound baby yellow potatoes, quartered
  • 1/4 teaspoon salt
  • For the broccoli
  • 3 cups broccoli florets
Instructions:
  • Preheat the oven to 400℉ and line a sheet pan with parchment paper. For easy clean up and to keep your veggies crispy, optionally place crinkled aluminum foil on one side of the pan to separate them from the meatloaf.
  • Create a flavorful seasoning mixture by mixing breadcrumbs, onion flakes, paprika, chili powder, garlic powder, salt, and ground black pepper in a small bowl.
  • Prepare the meatloaf mixture by combining ground beef, dried seasonings, egg, tomato paste, and Worcestershire sauce in a large mixing bowl. Gently mix everything by hand until just combined, ensuring not to overmix and keeping the mixture loose rather than compacted.
  • Shape the mini meatloaves: Divide the meatloaf mixture into four equal parts and form them into miniature loaf shapes. Arrange the mini meatloaves on one side of the baking sheet lined with parchment paper.
  • Coat the mini meatloaves: Drizzle 1 tablespoon of barbeque sauce over each mini meatloaf, ensuring even coverage.
  • Mix whole grain mustard and olive oil in a bowl. Add potatoes and salt, coat them with the mixture, then spread them on one side of the baking sheet.
  • While the meatloaves and potatoes are baking for 10 minutes, get the broccoli ready.
  • Prepare the broccoli: Reuse the mixing bowl from the potatoes. Combine broccoli, 1 tablespoon of olive oil, and salt. Mix well to coat the broccoli.
  • - After 10 minutes of baking, carefully remove the sheet pan from the oven. Use a spatula to make space on one side of the pan for the broccoli. Then, add the broccoli to the sheet pan and bake for an additional 15-20 minutes until the meatloaves reach an internal temperature of 160℉, the potatoes are golden and crisp, and the edges of the broccoli are lightly browned. To check if the meatloaf is done, ensure the meat is browned through and retains its shape when gently pressed on the top.
  • Sprinkle meatloaves and veggies with a generous amount of finely chopped fresh parsley for a vibrant finish before serving.

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