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Easy Sheet Pan Mini Meatloaf with Vegetables

A single serving of glazed mini meatloaf served with roasted potatoes and carrots on a white plate.
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Make this juicy mini meatloaf recipe on a sheet pan for quick cooking and minimal cleanup. These individual servings are perfect for easy weeknight dinners and family dinner favorites.

Ingredients

Scale
  • 1.5 lbs ground beef (80/20 recommended for juiciness)
  • 1 cup crushed Ritz crackers
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup ketchup (for mixing)
  • 1/4 cup BBQ sauce (for glaze)
  • 1 tablespoon brown sugar (for glaze)
  • 1 tablespoon apple cider vinegar (for glaze)
  • 1 lb small potatoes, quartered
  • 1 lb carrots, cut into 1-inch pieces

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the crushed Ritz crackers and milk. Let stand for 5 minutes to soften the crackers.
  3. Add the ground beef, egg, chopped onion, salt, pepper, garlic powder, and 1/4 cup ketchup to the cracker mixture. Mix gently with your hands until just combined. Do not overmix to keep the meatloaf tender.
  4. Divide the meat mixture into 12 equal portions. Shape each portion into a small loaf shape (about 3 inches long) and place them on one side of the prepared sheet pan.
  5. In a small bowl, whisk together the BBQ sauce, brown sugar, and apple cider vinegar for the glaze. Brush half of the glaze over the tops of the mini meatloaves.
  6. Toss the quartered potatoes and cut carrots with 1 tablespoon of oil, salt, and pepper. Arrange the vegetables on the other side of the sheet pan around the meatloaves.
  7. Bake for 20 minutes.
  8. Remove the pan from the oven and brush the remaining glaze over the mini meatloaves.
  9. Return the pan to the oven and bake for another 5 to 10 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C) and the vegetables are tender.
  10. Let the mini meatloaves rest for 5 minutes before serving with the roasted vegetables.

Notes

  • For kid friendly meatloaf, use ground turkey instead of beef, but add 1 tablespoon of Worcestershire sauce to the mix for deeper flavor.
  • These are excellent freezer friendly meals; cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw overnight and reheat in the oven.
  • If you prefer meatloaf cups, prepare the mixture and press it into a standard 12-cup muffin tin instead of using a sheet pan. Baking time may be slightly shorter.

Nutrition

Find it online: https://frostedfancies.com/mini-meatloaf-sheet-pan-dinner-recipe/