Mini Meatloaf Dinner Tray

Ingredients

For the Mini Meatloaves:

• 1 lb lean ground beef (85/15 or 90/10)
• ⅓ cup plain breadcrumbs (or panko)
• 1 large egg, lightly beaten
• ¼ cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Meatloaf Glaze:

• ⅓ cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon apple cider vinegar
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika

For the Sheet Pan Vegetables & Sides:

• 1 lb baby Yukon gold potatoes, halved or quartered into bite-sized pieces
• 8 oz fresh green beans, trimmed
• 2 tablespoons olive oil (divided)
• 1 teaspoon dried Italian seasoning
• ¾ teaspoon kosher salt (divided)
• ½ teaspoon black pepper (divided)

Instructions

Step 1: Preheat and Prepare the Pan

1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with heavy-duty aluminum foil or parchment paper for easy cleanup, then lightly coat it with non-stick cooking spray.

Step 2: Mix the Meatloaf Base

1. In a large mixing bowl, combine the lean ground beef, breadcrumbs, beaten egg, diced onion, minced garlic, Worcestershire sauce, Dijon mustard, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Using your hands or a wooden spoon, gently mix the ingredients together just until combined. Chef’s tip: Avoid overmixing, as this can make the meatloaves dense rather than tender.

Step 3: Shape and Place the Mini Loaves

1. Divide the meat mixture into 4 equal portions. Shape each portion into a neat, uniform mini loaf (roughly 4 inches long by 2 inches wide). Arrange the four mini loaves down the center of your prepared baking sheet, leaving space on both sides for the vegetables.

Step 4: Toss and Arrange the Vegetables

1. In a medium bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, ½ teaspoon of Italian seasoning, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper until evenly coated. Spread the potatoes out on one side of the baking sheet around the meatloaves. In the same bowl, toss the trimmed green beans with the remaining tablespoon of olive oil, remaining Italian seasoning, and remaining salt and pepper. Arrange the green beans on the opposite side of the baking sheet.

Step 5: Mix and Apply the Glaze

1. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, garlic powder, and smoked paprika until smooth. Spoon and spread a generous amount of this vibrant glaze evenly over the top of each mini meatloaf, letting it drip slightly down the sides.

Step 6: Roast to Perfection

1. Place the baking sheet into the preheated oven and bake for 30 to 35 minutes, or until the internal temperature of the mini meatloaves reaches 160°F (71°C) and the baby potatoes are fork-tender and golden brown.

Step 7: Rest and Serve

1. Remove the tray from the oven. Let the mini meatloaves rest for 5 minutes before serving. This brief rest allows the juices to redistribute, ensuring every bite is moist and flavorful. Plate each individual mini meatloaf alongside a generous portion of the roasted potatoes and green beans.

Nutrition

Calories: 460 kcal · Protein: 29 g · Fat: 22 g Saturated Fat: 6 g · Carbohydrates: 38 g Dietary · Saturated Fat: 6 g Cholesterol: 115 mg · Fiber: 5 g · Sugar: 10 g · Sodium: 780 mg