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Savory Sheet Pan Mini Meatloaf & Crispy Roasted Potatoes is a delightful and practical dish that merges the comforting flavors of classic meatloaf with the crispy goodness of roasted potatoes—all prepared on a single baking sheet. This recipe not only streamlines your cooking process but also makes clean-up a breeze. Ideal for busy weeknights or a cozy family dinner, this dish is incredibly versatile, allowing for ingredient substitutions and variations to suit your dietary needs or personal preferences.

Sheet Pan Mini Meatloaf and Roasted Potatoes

Discover the perfect weeknight dinner with this savory sheet pan mini meatloaf and crispy roasted potatoes recipe! Combining tender mini meatloaves made with ground beef or turkey and deliciously seasoned baby potatoes, this meal is both easy and satisfying. With just 15 minutes of prep and only one pan to clean, you'll love the flavorful blend of garlic, herbs, and cheese. Enjoy a comforting dish that the whole family will crave!
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Ingredients
  

For the Mini Meatloaf:

1 pound ground beef or turkey

1/2 cup breadcrumbs (can use gluten-free if desired)

1/4 cup shredded cheddar cheese

1/4 cup finely chopped onion

1/4 cup milk

1 large egg

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 teaspoon dried Italian herbs (or oregano)

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup ketchup (for topping, optional)

For the Roasted Potatoes:

1.5 pounds baby potatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried rosemary (or your favorite herb)

Salt and pepper to taste

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Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Mini Meatloaf Mixture: In a large mixing bowl, combine ground beef (or turkey), breadcrumbs, cheese, onion, milk, egg, minced garlic, Worcestershire sauce, Italian herbs, salt, and black pepper. Mix until just combined, being careful not to over-mix.

      Shape the Meatloaf: Divide the meat mixture into 8 equal portions and shape them into small loaves (about 2 inches in length). Place them on a large sheet pan, spacing them evenly apart. If desired, spoon a bit of ketchup on top of each mini meatloaf for added flavor.

        Prepare the Potatoes: In another bowl, toss the halved baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper until evenly coated.

          Arrange on the Sheet Pan: Scatter the seasoned potatoes around the mini meatloaf on the same sheet pan, ensuring that they have enough space to roast well.

            Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the meatloaves are cooked through (internal temperature reaches 160°F/70°C) and the potatoes are golden and crispy.

              Serve: Once done, remove the sheet pan from the oven and let it cool for a few minutes. Serve the mini meatloaves hot, accompanied by the roasted potatoes. Enjoy your delicious and easy meal!

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                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4