Mini Meatloaf Sheet Pan Dinner is an easy, one pan recipe the whole family will love! Personal-sized meatloafs, topped with a sweet and tangy glaze, and two vegetable sides are all conveniently bake on the same pan! This simple meal is perfect for busy weeknights, meal prep or whenever you’re craving a delicious, no-fuss comfort food meal!
Meatloaf doesn’t have to mean it’s going to be a boring dinner night! There are so many ways to elevate your meatloaf game and still make it super easy and convenient to have ready fast! Sheet Pan Southern Meatloaf, Cheesy BBQ Meatloaf Muffins and Mozzarella Stuffed Chicken Parm Meatloaf Muffins are just a few fun meatloaf recipes my family has fallen in love with. I particularly love this recipe because it serves up individual-sized meatloafs, as well as sides of roasted broccoli and crispy-roasted baby potatoes all on the same baking pan. It’s super easy, convenient and clean up is a snap!
Why I LOVE this recipe!
- One pan – Your entire meal is cooked together on one pan! This makes for easy prep and minimal cleanup!
- Simple comfort food – This is ultimate comfort food made simple. Main dish and sides all prepared in less time than it takes to make a whole meatloaf!
- Great for meal prep – Individual meatloafs and roasted vegetables reheat beautifully for easy lunches and dinners throughout the week.
- Family-approved – The familiar flavors make it a meal the whole family will happily eat, even your pickiest eaters! The sweet and tangy glaze is key!
Recipe Notes
This Mini Meatloaf Sheet Pan Dinner recipe is as simple as promised! Just a combine all meal components on one pan for a family friendly comfort dinner.
In this section I am going to go through a few tips and tricks I use for how to make the best mini meatloafs and sides to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Ground beef – I prefer to use the lightest ground beef possible since the grease won’t be able to drain off the meatloaves. If you’d prefer a lighter alternative, ground turkey or chicken are both great substitutes.
- Yellow onion – Make sure to use finely diced so it spreads evenly. Red onion and white onion also taste great in meatloaf.
- Egg – The egg helps bind the meatloaf together.
- Fresh parsley
- Breadcrumbs – I like adding Italian-style bread crumbs to my meatloaf for added flavor, but plain or another flavor work just fine!
- Milk
- Worcestershire sauce
- Seasonings: salt, garlic powder, Italian seasoning, ground black pepper, onion powder, garlic salt
- Ketchup
- White wine vinegar
- Brown sugar
- Baby potatoes– Red potatoes and new potatoes are easy substitutes because they’re small and quickly prepped like baby potatoes.
- Broccoli florets
- Olive oil
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Vary the veggies– Add or swap other veggies to mix up this sheet pan dinner. Brussels sprouts, carrots, green beans and asparagus are all great options!
- Swap the potatoes– There are so many different types of potatoes that would work well in this sheet pan dinner! Sweet potatoes, Yukon gold, red potatoes and fingerling potatoes would all be delicious!
- Italian-style meatloaf– Add some flare to your meatloafs by using Italian-style bread crumbs, and then mix in some diced red peppers and parmesan cheese.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Mini Meatloaf Sheet Pan Dinner.
Combine all ingredients for the meatloaf in a large bowl.
Use your hands to work the mixture until it’s combined.
Form the meat into four equal meatloafs and arrange them on one side of a large sheet pan. Arrange the potatoes and broccoli on the other side. Drizzle veggies with olive oil and sprinkle with garlic salt.
Bake at 375° for 20 minutes then remove from the oven and spoon the glaze over each meatloaf. Return to the oven for 5-10 more minutes.
Recipe Tips
- Don’t overmix the meat – Mix the ingredients until just combined to keep the mini meatloafs tender and juicy. Overmixing can make them dense.
- Same size meatloafs – Dividing and shaping the meatloafs into the same size ensures they all cook evenly and at the same rate!
- Line the pan – Line the pan with aluminum foil or parchment paper for easy cleanup!
- Small potato cuts – Cut the potatoes into small, even pieces, so they’ll finish cooking the same time as the meatloaf! Aim for 1″ chunks.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Pre-diced onions – Save yourself on chopping time by buying pre-diced onions. These are often found in the produce section of most grocery stores and sometimes in the freezer section.
- Bag of broccoli florets – By using a bag of broccoli florets, they can go straight from the bag to the sheet pan. No cutting or prep required!
- Use a cookie scoop– Using a cookie scoop to measure out the meatloaf makes it easier to ensure the portions are equal-sized. Of course, it’ll take more than one cookie scoop for each mini meatloaf.
- Make the glaze in advance – Make the glaze in advance and keep in the fridge. When it’s time to spoon it onto the mini meatloafs, simply pull out of the fridge and you’re good to go!
Freezer Meal Instructions
Making this Mini Meatloaf Sheet Pan Dinner recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Prepare the mini meatloafs and shape as directed.
- Place on a pan and freeze until solid (about 2-3 hours). Freeze the glaze separately.
- Transfer frozen meatloafs to a small freezer bag. Freeze pre-cut potatoes, as well. Fresh broccoli doesn’t freeze as well and can become soft and watery when thawing. Use fresh broccoli on cooking day, if possible.
- When you’re ready to cook, thaw everything overnight in the refrigerator. Arrange on a sheet pan, add fresh broccoli and continue with original baking instructions.
How to Freeze Mini Meatloaf Dinner After Cooking
- Allow everything to cool completely.
- Divide into individual meal-sized portions or freeze everything together. Place in airtight freezer-safe container or freezer bags.
- When ready to heat, allow to thaw overnight in the refrigerator if possible. Reheat at 350° until warmed through.
What to Serve with Mini Meatloaf Sheet Pan Dinner
Since this protein based dinner has the delicious flavors of classic meat and potatoes dishes, it will pair well with many of your favorite classic side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- House salad with cucumbers, red onion, cherry tomatoes and croutons, topped with Healthy Balsamic Vinaigrette or Homemade Ranch Dressing
- Baked Macaroni and Cheese (Grandma’s Recipe!)
- Garlic Cheese Bread
- Maple Glazed Carrots
Meatloaf Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Meatloaf Sliders– Slice leftover meatloaf into slider-sized cuts. Place on an open slider bun, cover with a slice of your favorite cheese, warm until the cheese melts, then top with the other half of your bun.
- Meatloaf Stuffed Peppers– Crumble meatloaf and mix with cooked rice or quinoa. Stuff into hollowed out bell peppers, top with shredded mozzarella cheese and bake until the peppers are tender.
- Meatloaf Mac & Cheese– Make your favorite mac & cheese. It can be a homemade baked recipe or an easy store-bought mac. Top with crumbled meatloaf and enjoy!
Recipe FAQ’s
Can I make this recipe ahead of time?
Yes! You can make the mini meatloafs a day or two in advance and store them in the refrigerator. You can also prep and cut the potatoes and broccoli in advance and store them separately.
Why do my meatloaves fall apart?
It’s necessary to use the two binders, egg and breadcrumbs, to ensure the meatloaf doesn’t fall apart. Also, let the meatloaves rest for 5 minutes after baking and before serving.
Why aren’t my potatoes getting crispy?
Overcrowding on the pan can lead to the vegetables being steamed instead of crisp-roasted. Spread everything into a single layer with space between the pieces. Consider tossing the veggies halfway through.
Can I double this recipe?
Absolutely! This would be great for meal-prepping for the week! If you double the recipe, use two pans instead of one to prevent overcrowding. You may want to rotate the pans halfway through cooking to ensure everything cooks evenly.
More EASY Dinner Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy dinner recipes here, or see a few of our readers favorite recipes below.
Mini Meatloaf Sheet Pan Dinner
Ingredients
For the meatloaf
- 1 pound ground beef
- ½ yellow onion, finely diced
- 1 large eggs
- 2 tablespoons parsley, finely chopped
- ⅓ cup bread crumbs
- 3 tablespoons milk
- 1 teaspoon worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
For the glaze
- ⅓ cup ketchup
- 1 teaspoon white vinegar
- 1 tablespoon brown sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
For the sheet pan dinner
- 1 pound baby potatoes
- 6 ounces broccoli florets
- 2 teaspoons olive oil
- ¼ teaspoon garlic salt
Instructions
- Preheat oven to 375˚F.
- To make the meatloaf, combine all ingredients for meatloaf in a large bowl. Use your hands to work the mixture until it is combined. Form the meat into 4 equal meatloafs and arrange them on one side of a large sheet pan.1 pound ground beef, ½ yellow onion, 1 large eggs, 2 tablespoons parsley, ⅓ cup bread crumbs, 3 tablespoons milk, 1 teaspoon worcestershire sauce, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, ¼ teaspoon ground black pepper
- Prepare the vegetables by cutting the potatoes into small bite-sized pieces. Arrange the potatoes and broccoli on the other side of the sheet pan.Drizzle the potatoes and broccoli with oil and sprinkle with the garlic salt.1 pound baby potatoes, 6 ounces broccoli florets, 2 teaspoons olive oil, ¼ teaspoon garlic salt
- Prepare the glaze by whisking together all ingredients for the glaze.⅓ cup ketchup, 1 teaspoon white vinegar, 1 tablespoon brown sugar, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
- Bake for 20 minutes. Then remove from the oven and spoon the glaze over each meatloaf. Return to the oven for 5-10 more minutes, until the meatloaf is cooked through (165˚F internal temp.)
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