Sheet Pan Mini Meatloaves
This is a unique and delicious way of making traditional meatloaf! Making free-form loaves lets the grease drain away naturally, and making individual mini meatloaves instead of one big pan means you can have dinner on the table in a fraction of the time.
Servings small meatloaves
Equipment
Ingredients
- 1 pound ground beef see notes
- 1 shallot peeled and grated
- 1 pound baby potatoes halved
- 1 pound young carrots trimmed, peeled, and cut in half lengthwise (or baby carrots)
- 2 tablespoons fresh thyme leaves stripped from woody stems
- ½ cup panko bread crumbs
- 2 cloves garlic minced
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons ketchup
Optional Gravy:
- 1 tablespoon butter
- 1 shallot minced
- 1 tablespoon fresh thyme leaves stripped from woody stems
- 2 tablespoons flour
- 2 teaspoons beef base
- 1 cup water
- salt and pepper to taste
- 2 cloves garlic minced
Instructions
- Make sure all veggies are prepped and ready to go before you start cooking to make sure the meatloaves and veggies are done cooking at the same time.
- Preheat oven to 450℉. Line a baking sheet with aluminum foil and set aside.
- Place peeled (or baby) carrots and halved baby potatoes on the baking sheet. Drizzle with olive oil (about 1-2 tablespoons) and sprinkle with kosher salt and freshly ground black pepper. Roast in oven for about 25 minutes (we'll be adding to the baking sheet in a few minutes).
- While the veggies start roasting, combine beef, grated shallot, bread crumbs, garlic, salt, pepper, and 2 tablespoons thyme leaves in a medium bowl. Shape into 4 individual meatloaves about 1" tall. Remove baking sheet from oven, stir carrots and potatoes (and make room if necessary), then add the meatloaves. Brush with ketchup and return to the oven for the remaining baking time (about 10-12 minutes) or until the meatloaves reach an internal temperature of 165℉.
- If desired, you can make the optional gravy while the meatloaves are baking. Melt 1 tablespoon butter over medium heat. Add minced shallot, 2 cloves garlic, and 1 tablespoon thyme leaves, stirring frequently, until fragrant and the shallot is tender. Sprinkle the flour into the pan and stir to combine. Whisk in the beef base and water and simmer, whisking until smooth and thickened (about 3-4 minutes). Season with salt and pepper.
- When the meatloaves are done, divide the veggies and meatloaves among plates and serve with gravy if desired.
Notes
- These meatloaves taste better and the texture is better with a slightly fattier ground beef like 85/15 or 80/20, but if you're watching calories, ground sirloin (90/10) is a good alternative. I wouldn't go any leaner than that or your meatloaves will be very dry.
- Nutritional information: this recipe was calculated without the roasted carrots; nutritional information provided is per meatloaf only.
Nutrition
Calories: 339kcal, Carbohydrates: 35g, Protein: 29g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 909mg, Potassium: 1000mg, Fiber: 4g, Sugar: 4g, Vitamin A: 378IU, Vitamin C: 33mg, Calcium: 74mg, Iron: 5mg
Calories: 339kcal
Cost: $10
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