Sheet Pan Mini Meatloaf

Overhead picture of a sheet pan with vegetables on it and mini meatloafs.

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.

Course Dinner

Cuisine American

Keyword mini meatloaf, mini meatloaf recipe, sheet pan meatloaf recipe

Prep Time 20

Cook Time 40

Total Time 55

Servings

Calories 506kcal

Author Jessica - Together as Family

Equipment

Ingredients

Mini Meatloaf

1 pound ground beef
1/3 cup quick-cooking oats
1/4 cup finely minced onion
1 large egg
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 cup ketchup
1 tablespoon Worcestershire sauce

Roasted Vegetables

16 oz carrots (peeled, quartered, and sliced thin)
24 oz baby potatoes (halved or quartered)
2 tablespoons extra virgin olive oil
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Preheat oven to 450° F. Line a half sheet pan (with rimmed sides on it) with parchment paper. You can also just spray with cooking spray or line with tin foil.
* I recommend using parchment paper sheets that are made to fit into the cookie sheets (aka - half sheet pans)
In a large mixing bowl, add the ground beef, quick oats, egg, garlic powder, salt, and black pepper. Mix together with clean hands, gently, just until combined.
* To avoid over-mixing, I recommend using clean hands to mix the meatloaf together.
Divide the meatloaf mixture into 4 equal portions. Take each portion and shape it into a mini loaf size. Place them onto the prepared sheet pan.
In a small bowl, mix together the ketchup and Worcestershire sauce. Use a brush or a spoon, to glaze the tops of each mini meatloaf.
In a separate mixing bowl, add the carrots, baby potatoes, olive oil, onion powder, salt, and black pepper. Stir together until combined. Evenly scatter them onto the sheet pan, in an even layer.
Bake for 35-40 minutes, or until the internal temperature of the meatloaf is 165° F, and the vegetables are tender.

Notes

Sheet Pan : This is technically called a half-sheet pan, or more commonly referred to as cookie sheet. A half sheet pan, which is what you need for this recipe, measures 18" x 13". Make sure you are using one with taller rimmed sides (about 1 inch). I have linked the one I use above in the recipe card (affiliate link).

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 couple 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. Or you can make a non-oven side dish to go along with the meatloaf. Don't try to make a double meatloaf recipe + the vegetables on the one sheet pan! There won't be room.

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.

Ground Meat : Use any ground meat you prefer. Ground beef, ground turkey, ground chicken, or even ground pork are all great options. I prefer using a leaner ground beef, like 96/4 or 93/7 for this recipe. If you use a fattier beef, it may taste better and be moist, but it will cook off lots more grease during the cook time. So it just kind of depends on what you want to use.

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.

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.

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