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These Sheet Pan Mini Meatloaves with Potatoes and Green Beans are cozy, comforting and so easy to make. It’s a simple one-pan dinner the whole family will love!
Who doesn’t love an easy but delicious sheet pan dinner? Our days are getting busier, but I still want to feed my family a cozy, homemade meal. These mini meatloaves cook much faster than a traditional meatloaf, and the potatoes and green beans roast right alongside them. It’s simple, comforting and perfect for busy weeknights! It will definitely be one you want to add into your rotation.
Why You’ll Love These Sheet Pan Mini Meatloaves
Ingredients You’ll Need
How to Make Sheet Pan Mini Meatloaves
Please see the recipe card at the bottom of this post for the full recipe details.
- Start the potatoes. Preheat your oven to 425°F and line a large rimmed sheet pan with parchment paper. Toss the potatoes with olive oil, garlic powder, onion powder, salt and pepper. Arrange them cut-side down and roast for 15 minutes.
- Prepare the meatloaf mixture. In a large bowl, combine the ground oats, egg, milk, ketchup, Worcestershire sauce and seasonings. Add the ground beef and gently mix just until everything is combined. Let the mixture rest for 5 minutes so the oats can absorb some of the moisture.
- Shape the mini meatloaves. Divide the mixture into four equal portions. Shape each portion into a small oval loaf about 1½ inches thick.
- Make the glaze. In a small bowl, mix the ketchup, brown sugar or maple syrup, Dijon mustard, Worcestershire sauce and garlic powder until smooth.
- Add the meatloaves to the pan. Remove the potatoes from the oven and carefully flip them. Arrange the mini meatloaves on the pan and brush half of the glaze over the tops. Return the pan to the oven and bake for 15 minutes.
- Add the green beans. Toss the green beans with olive oil, garlic powder, salt and pepper. Add them to the sheet pan and brush the meatloaves with the remaining glaze.
- Finish roasting. Bake everything for another 15–18 minutes, or until the meatloaves reach an internal temperature of 160°F, the potatoes are tender and the green beans are cooked to your liking. Let the meatloaves rest for 5 minutes before serving.
Recipe Tips
Cut the potatoes small: Keep them around 1 inch so they cook through and become golden alongside the meatloaves.
Don’t overmix the beef: Gently mix just until combined to keep the mini meatloaves tender.
Make evenly sized loaves: Shape all four meatloaves to roughly the same size and thickness so they finish cooking together.
Give everything room: Use a large rimmed sheet pan and avoid overcrowding it. This helps the vegetables roast instead of steam.
Use a meat thermometer: The meatloaves are ready when the centers reach 160°F.
How to Store and Reheat
Store leftover meatloaves, potatoes and green beans in an airtight container in the refrigerator for up to 4 days.
To reheat, place everything on a sheet pan, cover loosely with foil and warm at 350°F for 10–15 minutes, or until heated through. For a quicker option, microwave individual portions in 30-second intervals.
Frequently Asked Questions
More Sheet Pan Recipes You’ll Love
Easy Sheet Pan Mini Meatloaves with Potatoes and Green Beans
Ingredients
For the Potatoes
- 1½ pounds baby potatoes cut into 1-inch pieces
- 1½ tablespoons olive oil
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Mini Meatloaves
- 1 pound ground beef
- ⅓ cup oats I prefer them grounded to a flour
- 1 large egg
- 3 tablespoons milk
- 1½ tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sweet Ketchup Glaze
- ⅓ cup ketchup
- 2 tablespoons brown sugar or pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
For the Green Beans
- 12 ounces fresh green beans trimmed
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly grease it.
- Add the potatoes to the prepared pan. Drizzle with olive oil and season with garlic powder, onion powder, salt and pepper. Toss to coat, then arrange the potatoes cut-side down.
- Roast the potatoes for 15 minutes while you prepare the meatloaves.
- In a large bowl, combine the oats, egg, milk, ketchup, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt and pepper.
- Add the ground beef and gently mix just until combined. Let the mixture rest for 5 minutes so the oats can absorb some of the moisture.
- Divide the mixture into four equal portions and shape each portion into an oval loaf about 1½ inches thick.
- In a small bowl, stir together the ketchup, brown sugar or maple syrup, Dijon mustard, Worcestershire sauce and garlic powder.
- Remove the potatoes from the oven and carefully flip them. Arrange the mini meatloaves on the pan and brush half of the glaze over the tops.
- Return the pan to the oven and roast for 15 minutes.
- Toss the green beans with olive oil, garlic powder, salt and pepper.
- Remove the pan from the oven and add the green beans. Brush the meatloaves with the remaining glaze.
- Roast for another 15–18 minutes, or until the meatloaves reach an internal temperature of 160°F, the potatoes are tender and the green beans are cooked to your liking.
- Let the meatloaves rest for 5 minutes before serving.
Notes
- Cut the potatoes into evenly sized 1-inch pieces so they cook through.
- Mix the ground beef gently to keep the meatloaves tender.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Did you make this recipe?
I’d love to see! Tag @simplychelseahome on Instagram and leave a comment below!!
