Sheet Pan Mini Meatloaves with Potatoes and Green Beans is the ultimate comfort food, cooked on one pan for easy cleanup. Now that’s what I call a winner-winner, meatloaf dinner!
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Meatloaf…the word is just terrible. I mean I get it. It’s meat in the shape of a loaf but it gets such a bad rap.
When I was a kid, I would turn up my nose just at the sound of it.
For many people, that statement still holds true today. They think back to when their grandmothers would slice into that loaf, plop it on the plate and call it “dinner.”
BUT there’s something about mini meatloaves that seem more appetizing and look better than a loaf of meat.
These mini meatloaves are moist, flavorful and come together simply with ingredients you already have on hand!
If the thought of meatloaf grosses you out, I was there once, but I’ve got a game changer recipe here.
Meatloaf has become a staple in my house and I make these on rotation. Believe it or not, my family, including my kids, love them.
Lightened up comfort food
When I first started cooking, I’d cook everything my husband liked; chicken fried steak, hamburger helper, tacos with fried shells, etc. I loved it too. I mean who doesn’t love pure comfort food? It’s the kind of food where you sit on your butt, binge watching your favorite shows all day long, in the comfort of your stretchy sweat pants.
We didn’t eat well and were not active in our early years together. Insert 60lb weight gain…for both of us.
Then along came children and long gone were the days of being lazy and indulging in our favorites all the time, and soon, long gone were those 60lbs+
I found this recipe in Cooking Light magazine, so it’s a healthier take on meatloaf without adding oatmeal or quinoa.
It’s been 7 years and I’ve kept the weight off by lightening up some of our favorite comfort foods.
If you’d like to read how I’ve maintained the weight loss, check out this post How I lost 70 pounds and kept it off
Ingredients for sheet pan dinner
For the Potatoes:
- red potatoes, quartered
- olive oil
- salt and black pepper
For the meatloaves:
- 1lb ground beef, (I used 90/10)
- prepared horseradish
- dijon mustard
- dried oregano
- black pepper
- white cheddar
- fresh parsley
- Parmesan cheese
For the Green Beans:
- green beans, trimmed
- olive oil
- salt and pepper
Steps to make
- Preheat oven to 400° F and line a sheet pan with aluminum foil and spray with cooking spray.
- Place potatoes on the bottom half of the pan. Drizzle olive oil and sprinkle with salt and pepper. Toss to combine.
- In a medium skillet over medium heat, saute garlic and onion for 2 minutes. Place into a large bowl.
- Combine onion mixture, breadcrumbs, ketchup and remaining ingredients.
- Shape into 8 loaves. (I weighed the mixture and divided by 8 so I would come out with 8 equal loaves.)
- Place cubes of cheese into each meatloaf and wrap tightly making sure none of the cheese is exposed.
- Place onto sheet pans on the upper half of the pan.
- In a medium bowl, place green beans and toss with olive oil, salt and pepper.
- Place green beans in between the meatloaves and potatoes.
- Place ketchup onto the top of each meatloaf.
- Bake in the oven for 20-25 minutes or until the internal temperature of the meatloaves reaches 160° F.*
- *you may want to remove the pan and pull the green beans after 12-15 minutes of cooking. Ours were slightly browned and crispy, which we like, but you may prefer them slightly under cooked.
Tips and Tricks for this Sheet Pan Mini Meatloaves with Potatoes and Green Beans
- Use a kitchen scale or some sort of utensil to have all the meatloaves the same size.
- You can stuff these with mozzarella cheese instead of white cheddar if that is what you have on hand.
- Switch up the veggies and use sweet potatoes, broccoli, carrots and/or cauliflower instead of the green beans.
Yes, you can make meatloaf with a loaf pan.
To get these meatloaves all the same size, I use a kitchen scale and weigh them out.
You want them all to cook and be done at the same time. If you do not have a kitchen scale, you can use a cookie scoop or measuring cup.
If you prefer not to measure them, yes, you can make this in a loaf pan.
I suggest dividing the meat in half and placing it into the pan. Sprinkle the top with your cheese cubes, pressing into the meat and then placing the remaining meat on top, enclosing the cheese cubes.
Even healthier meatloaf
This is already a pretty healthier take on meatloaf but to make it even healthier, use these substitutes:
- Use ground turkey for the lean ground beef or do a mixture of 50 ground beef/50 ground turkey
- Sub the ketchup for sugar free ketchup. We love this one
- Sub ground oatmeal or oat flour for the breadcrumbs
- Use Fat free cheese
- For for fiber, use sweet potatoes instead of red potatoes
Not only are these meatloaves stuffed with white cheddar, they also have horseradish in them.
Now, before you click off of this page because you despise horseradish, hear me out.
It’s utterly delicious in here. I’m not a huge fan of horseradish myself, but it lends a subtle bite to the meatloaf that sends it over the top. A little somethin’ somethin’ that is so good and you can’t quite but your finger on it. You’ll never make meatloaf without it again.
This is a one pan plan. I lined my baking sheet with foil and the cleanup was a breeze. Or should I say zilch, nothing, nada. That’s my kind of dinner.
The ultimate comfort food, cooked on one pan for easy cleanup.
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