Ingredients
Vegetables
- 12 ounces baby new potatoes, quartered
- 8 ounces fresh green beans, trimmed and cut in half
- 2 tablespoons olive oil
- Salt and pepper to taste
Meatloaf
- 1 pound lean ground beef
- 1/4 cup very finely minced onion
- 1/4 cup fine dry bread crumbs
- 1/2 cup barbecue sauce, divided
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs
- Pinch of crushed red pepper flakes
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F. Lightly coat a large 15x10-inch rimmed baking sheet with nonstick spray to prevent sticking.
- Prepare vegetables: On one half of the baking sheet, place the quartered baby potatoes and cut green beans. Drizzle with olive oil and season with salt and pepper. Toss gently to coat evenly, then spread them in a single layer, placing potatoes cut side down.
- Make meatloaf mixture: In a large bowl, combine lean ground beef, very finely minced onion, bread crumbs, 1/3 cup of the barbecue sauce, coarse salt, black pepper, garlic powder, dried Italian herbs, and crushed red pepper flakes. Mix just until all ingredients are incorporated, being careful not to overwork the meat.
- Form mini meatloaves: Divide the meat mixture into four equal portions. Shape each portion into a mini loaf approximately 3 1/2 x 2 inches. Place the mini loaves on the baking sheet alongside the vegetables.
- Bake: Place the baking sheet in the preheated oven and bake for 23 to 25 minutes, or until the internal temperature of the meatloaves reaches 160°F and the vegetables are fork tender.
- Glaze and rest: Remove the pan from the oven and baste the meatloaves with the remaining barbecue sauce. Loosely cover with foil and let rest for 10 minutes to allow juices to redistribute and flavors to meld.
- Serve: Serve the mini meatloaves warm with the roasted potatoes and green beans and enjoy your easy sheet pan dinner!
Notes
- For best results, use lean ground beef with about 10% fat content to keep meatloaves moist but not greasy.
- Feel free to substitute Italian herbs with a mix of dried oregano, basil, and thyme if unavailable.
- If you prefer spicier meatloaves, increase the crushed red pepper flakes slightly.
- Ensure potatoes are cut into similarly sized pieces for even roasting.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
