Description
Quick and easy mini meatloaves baked alongside tender potatoes and crisp vegetables for a complete one-pan dinner.
Ingredients
- 1 pound baby potatoes, halved
- 2 cups fresh green beans or broccoli florets
- 1 tablespoon oil (olive or canola)
- Salt and pepper to taste
- 1 pound lean ground beef
- ½ medium onion, finely chopped
- ¼ cup ketchup or barbecue sauce
- ¼ cup fine breadcrumbs
- 1 egg
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup ketchup (for glaze)
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
Instructions
- Preheat your oven to 400°F. Line a rimmed baking sheet with foil and spray generously with nonstick spray.
- In a medium bowl, place the halved potatoes and drizzle with oil; season with salt and pepper. Spread the vegetables on one end of the prepared baking sheet.
- Fold a second piece of foil to create a raised divider and place it down the middle of the pan.
- In a separate bowl, mix together the ground beef, chopped onion, ketchup or barbecue sauce, breadcrumbs, egg, Italian seasoning, salt, and pepper until just combined.
- Shape the beef mixture into four evenly sized rectangular mini meatloaves and line them up on the other side of the baking sheet.
- Bake for 25-30 minutes, until the potatoes are fork-tender and the meatloaf reaches an internal temperature of 160°F.
- While everything bakes, mix together the glaze ingredients: ketchup, brown sugar, and apple cider vinegar in a small bowl.
- Remove from the oven, brush the glaze over each meatloaf, and serve immediately.
Notes
For best results, use fresh vegetables instead of frozen, and consider lining the entire baking sheet with foil for easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American