Sheet Pan Mini Meatloaf Recipe

Mini Meatloaf with ground beef, seasonings, and quick oats cooks on a sheet pan in the oven along with potatoes and carrots. This sheet pan dinner recipe makes four small mini meatloafs topped with a sweet & savory glaze, and crispy roasted baby potatoes and carrots.

Mini Meatloaf Recipe

I love sheet pan recipes! Everything bakes up on one pan, and it’s an easy, hassle-free way to have a main meat dish plus healthy side dishes for dinner. This sheet pan recipe for mini meatloaf is one of our favorites. The meatloaf recipe is simple to make, moist, and has the best flavor that even kids will love. I love grating the onion, or mincing it really small, so kids can’t even tell it’s there. 

The meatloaf cooks alongside seasoned carrots and potatoes that roast in olive oil for a crisp and delicious exterior. Dinner is done in just one pan with this recipe!

Ingredients Needed

Here are the ingredients that you will need to make this sheet pan dinner recipe with meatloaf and roasted vegetables. I also share tips for some of the ingredients so that you can easily recreate it for your own family. 

• Mini Meatloaf Ingredients
  • Ground Beef : I prefer to use a lean ground beef for this recipe. The fattier the ground beef is, the more grease it will give off while baking. I use a 96/4 or a 93/7 ground beef. You can also use ground turkey or ground chicken for a leaner option as well. 
  • Quick Oats : This is what will hold the meatloaf together in the cute mini shape. 
  • Finely Diced Onion : Make sure you mince this really small. You can even grate it. I use a yellow onion for it’s milder flavor, but a white onion can also be used. 
  • Large Egg : Some moisture for the meatloaf so it doesn’t turn out dry. 
  • Garlic Powder
  • Kosher Salt
  • Black Pepper : This amount can easily be adjusted to your liking. Use less than 1 teaspoon if wanted. You can also use red cayenne pepper instead for some spice, or use half and half. 
  • Ketchup + Worcestershire Sauce : This is what creates that sweet & savory glaze on top.
• Roasted Vegetable Ingredients
  • Carrots : You need 16 oz of carrots. This is either one bag of baby carrots or a 1 lb bag of regular carrots. No matter what you use, be sure you half them (lengthwise) before roasting them. You don’t want them too big or thick, or else they won’t get soft & tender in the cook time. If using baby carrots, simply cut them in half, lengthwise (the long ways) before roasting them. For regular sized carrots, you will want to peel them and then cut the carrot into 3-4 chunks, and then quarter each of the chunks (in longer lengthwise shapes). Like what is pictured. 
  • Baby Potatoes : I highly recommend sticking with baby carrots for this recipe. No need to peel them. Just cut each baby carrot into 4 pieces, or just half it if they are really small, and that’s it. The skin will add some flavor and texture, which is why I recommend using baby potatoes. You could just chop regular sized potatoes into small pieces if needed. If you want the colored potatoes, like what is pictured, use a bag of gemstone baby potatoes. You can also just use all one color as well, like a bag of yellow baby dutch potatoes. 
  • Olive Oil
  • Onion Powder
  • Kosher Salt + Black Pepper

How To Make Mini Meatloaf on a Sheet Pan With Potatoes and Carrots

Learn how to make this mini meatloaf recipe at home with the easy steps below. Be sure and read to the bottom of the post where there is a printable recipe card, a pin it button so you can save it to Pinterest, and all the detailed ingredients and instructions to make it. 

• Preparation : Line a sheet pan (aka – half sheet pan or cookie sheet with rimmed edges) with parchment paper. You can also just spray it with cooking spray or line it with tin foil. I recommend using parchment paper for best results. Preheat oven to 450 degrees F. 
• Meatloaf : Combine all the meatloaf ingredients into a mixing bowl. Mix gently with your clean hands just until combined. Divide the mixture into 4 equal portions, and shape each into a loaf shape. Place them on the prepared sheet pan. 
• Glaze : Mix together the glaze ingredients. Use a brush or a spoon, and spread it on top of each mini meatloaf. 
• Vegetables : Cut the carrots and baby potatoes. Place them into a mixing bowl. Add the olive oil, onion powder, salt, and pepper. Stir together until all the vegetables are covered in the oil and seasonings. Scatter them around the sheet pan in an even layer. Try to not have any overlapping. 
• Cook : Cook for 35-40 minutes, or until the internal temperature of the meatloaf is at 165 degrees F. 

Tip For Success

Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen. 

• Onion Tip : I think it’s best to dice the onion really small for this mini meatloaf recipe. I don’t like big chunks of onion in food, and most kids don’t either, so to ensure that your kids will eat this, make sure you mince the onion really small. You could even shred it so it’s smaller and harder to spot. Use a yellow onion or white onion in this recipe. I prefer using yellow onion for most dishes because it’s a milder onion compared to the flavor of a white onion. 
• Use Quick Oats : Use quick oats, please! This recipe has been tested and designed using the quick oats. Regular whole old-fashioned oats are much larger in size. If all you have is whole old-fashioned oats, I would suggest you take the time to chop them up in a food processor before adding them into the meatloaf mix. 
• What Salt To Use : I use kosher salt for almost all my savory recipes. It’s a larger flake salt, so if you are using table salt (which is a much smaller/finer salt) you probably want to start with less. Kosher salt has the best flavor in my opinion. It elevates the flavors of the dish without making it taste salty. 

Mini Meatloaf FAQ’s

• Do I Have To Line My Sheet Pan with Parchment Paper?
  • You don’t have to use parchment paper. You could just spray the sheet pan or line it with tin foil. I prefer, and highly recommend, using parchment paper because it helps to reduce stains on the sheet pan from the cooking juices, and prevents anything from sticking. I also think that vegetables, when roasted on parchment paper, get crispier on the outside. 
  • I love using the pre-cut parchment sheet which are the perfect size for a half sheet pan, or also called a cookie sheet (18″ x 13″).
• What Size Is a Sheet Pan?
  • This recipe is labeled as ‘sheet pan’ but if you want to get technical it’s actually a half-sheet pan size. A half sheet pan is also more commonly referred to as a ‘jelly roll pan’ or a ‘cookie sheet’. 
  • A half sheet pan usually has taller rims on it, about 1-inch in height. 
  • A half sheet pan, which is what you need for this recipe, measures at 18″ x 13″. I have linked to the one that I use in the recipe card below. 
• How To Store Leftover Mini Meatloaf
  • Store any leftover mini meatloaf and vegetables inside air-tight containers, in the fridge, for up to 4 days. 
• Can I Use Ground Turkey or Ground Chicken Instead of Ground Beef?
  • This recipe works really well with any ground meat you prefer. I usually make it with ground beef or ground turkey, but again any ground meat like ground chicken or ground pork will work as well. Keep in mind, that the fattier the ground meat you use the more grease it will give off during the bake time. 
  • I prefer using a lean ground beef (96/4 or 93/7) or a 93/7 ground turkey. 
• Substitution/Variation Ideas For this Mini Meatloaf Sheet Pan Recipe
  • Ground Meat : Use any ground meat you prefer. Ground beef, ground turkey, ground chicken, or even ground pork are all great options.
  • Seasonings : The seasonings are super adaptable for this recipe. Want more of something? Add it. Want to add something? Do it. We love it as is, but I know others will want to spice it up or add something to it to make the recipe their own. 
  • Sweeter Glaze : For a sweeter glaze try adding 1 tablespoon (or less/more to taste) of brown sugar to the ketchup + Worcestershire sauce glaze mix. 
  • Make It Spicy! : Use a spicy ketchup or jalapeño ketchup in the glaze. Add some red chili flakes or red cayenne pepper into the meatloaf. You could even switch out the black pepper with red cayenne pepper or do half and half. 
• I Need More Servings. What Should I Do?
  • This is a common question with this recipe. The recipe as is, serves 4, with each person getting a mini meatloaf + roasted vegetables on the side. If you need more servings there are a few things you can do. 
  • Double the meatloaf recipe, to make 8 mini loaves, and put them on a cookie sheet (or sheet pan). Cook according to directions without the vegetables. You can then cook the vegetables on another sheet pan and roast them separately. If you don’t have two ovens to do that, maybe skip the roasted vegetables and only make the double recipe of meatloaf. 
  • Try adding a non-oven vegetable recipe on the side like this Honey Butter Skillet Corn, Slow Cooker Sweet Carrots, or Slow Cooker Creamy Ranch Potatoes.
  • You could also make six smaller mini loaves instead of four. They will be smaller, but if you’re feeding little kids then it might be the perfect size for them. 

More Sheet Pan Dinner Recipes You’ll Love

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• Lemon Chicken and Potatoes (Sheet Pan Dinner Recipe)
• Sheet Pan Baked Chicken & Vegetables
• Sheet Pan Honey Garlic Chicken and Potatoes
• Sheet Pan Philly Cheesesteak