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In the fast-paced world we live in today, the allure of sheet pan meals has captured the hearts of busy families and individuals alike. These one-pan wonders not only simplify the cooking process but also minimize cleanup time, making them a perfect solution for those hectic weeknights. Among the myriad of options available, the Savory Sheet Pan Mini Meatloaf & Crispy Potatoes stands out as a delightful choice. This recipe combines the comforting flavors of classic meatloaf with the satisfying crunch of crispy potatoes, all prepared on a single baking sheet.
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Sheet Pan Mini Meatloaf and Roasted Potatoes

Discover the joy of effortless cooking with Savory Sheet Pan Mini Meatloaf & Crispy Potatoes! This delicious one-pan meal combines flavorful mini meatloaves made from lean proteins paired with perfectly roasted baby potatoes, seasoned to perfection. Perfect for busy weeknights, this recipe simplifies cooking and cleanup while delivering a wholesome, nutritious dinner your family will love. Try it out and savor every bite! #SheetPanMeals #Meatloaf #EasyDinner #OnePanRecipes #HealthyEating

Ingredients

For the Mini Meatloaf:

1 lb ground beef (or turkey)

½ cup breadcrumbs (preferably whole wheat)

¼ cup finely chopped onion

2 cloves garlic, minced

1 large egg

2 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp smoked paprika

1 tsp salt

½ tsp black pepper

¼ cup ketchup (plus extra for topping)

For the Roasted Potatoes:

1½ lbs baby potatoes, halved

2 tbsp olive oil

1 tsp garlic powder

1 tsp dried rosemary

½ tsp salt

¼ tsp black pepper

Optional Garnish:

Chopped fresh parsley

Grated cheese

Instructions

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

    Prepare the Meatloaf Mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, egg, Worcestershire sauce, thyme, smoked paprika, salt, black pepper, and ¼ cup of ketchup. Mix until just combined; be careful not to overmix.

      Shape the Meatloafs: Spray a baking sheet with non-stick cooking spray or line it with parchment paper. Form the meat mixture into mini loaves, about 2 inches wide and 1 inch high, and place them on one side of the prepared sheet pan.

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

          Arrange the Sheet Pan: Place the seasoned potatoes on the opposite side of the meatloaf on the sheet pan, leaving space between them for even cooking.

            Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes. After 20 minutes, remove the pan and brush the tops of the meatloaf with additional ketchup for a delicious glaze.

              Check for Doneness: Ensure the meatloaf reaches an internal temperature of 160°F (70°C) and the potatoes are golden and tender. If necessary, give the potatoes an additional 5 minutes.

                Garnish and Serve: Once done, remove the sheet pan from the oven. Let it cool for a few minutes, then sprinkle with fresh parsley and grated cheese, if desired. Serve warm and enjoy your delicious meal!

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