Sheet Pan Mini Meatloaf with Veggies Recipe

Let me tell you, this Sheet Pan Mini Meatloaf with Veggies Recipe is one of those magical weeknight dinners that looks impressive but feels like such a breeze to make. I love how everything cooks together on a single sheet pan—less cleanup and more time to relax after a busy day. Plus, the mini meatloaves are perfectly portioned and packed with flavor, making them a fun and tasty twist on the classic meatloaf we all grew up loving.

What makes this recipe stand out for me is the way the veggies roast alongside the meatloaf, soaking up all those delicious juices. It’s such a cozy, satisfying meal that’s easy to prep and wholesome, especially if you swap in ground turkey for a leaner option. Whether you’re cooking for the family or meal prepping for the week, this Sheet Pan Mini Meatloaf with Veggies Recipe really delivers on convenience and flavor.

Ingredients You’ll Need

These ingredients come together beautifully, balancing rich, savory meat with fresh, roasted veggies. I always suggest grabbing good-quality ground meat and fresh green beans if you can—they make a big difference in taste.

• Ground turkey or ground beef: Feel free to choose based on your preference; turkey keeps it lighter, beef adds richness.
• Large egg: Acts as the perfect binder to keep those mini meatloaves together without drying them out.
• Almond flour or crushed pork rinds: A great gluten-free binder; I sometimes use almond flour when I want a slightly nutty flavor.
• Chopped sweet onion: Adds subtle sweetness and moisture—don’t skip it!
• Tomato sauce: Keeps the meat moist and adds that classic meatloaf tang.
• Salt and cracked black pepper: Essential for seasoning to bring out all the flavors.
• Fresh or dried parsley: Brightens the meat mixture with fresh herbaceous notes.
• Minced garlic: Because garlic makes everything better, right?
• Coconut aminos or tamari: Adds a subtle umami without overpowering the dish; I usually reach for coconut aminos for its slight sweetness.
• No-sugar-added ketchup: The glaze that gives the mini meatloaves that classic, shiny finish.
• Button mini mushrooms: These little gems roast beautifully and soak up the meat drippings.
• Green beans (fresh or frozen): Crisp, fresh, and after roasting, they have the perfect bite to complement the meatloaf.
• Large sweet onion (for veggies): Roughly chopped to roast alongside for extra flavor.
• Avocado oil: I love this oil for roasting—high smoke point and subtle flavor.
• Garlic powder and onion powder: For seasoning those veggies, so they’re bursting with flavor.

Variations

I’m all for making recipes your own, and this Sheet Pan Mini Meatloaf with Veggies Recipe is incredibly versatile. Over time, I’ve tried swapping in different veggies or mixing up the seasoning to suit my mood, and it always turns out delicious. Don’t hesitate to get creative!

• Ground meat swaps: I’ve used ground chicken and even a plant-based meat substitute for a vegetarian-friendly spin—both worked surprisingly well.
• Veggie mix-ins: Sometimes I toss in chopped carrots or Brussels sprouts for extra crunch and color.
• Spice it up: Adding a pinch of smoked paprika or cumin brings in a cozy warmth that’s a nice change.
• Different binders: I’ve swapped almond flour for oat flour or even breadcrumbs when that’s what I have on hand.

How to Make Sheet Pan Mini Meatloaf with Veggies Recipe

Step 1: Get Ready with Your Oven and Pan

Preheat your oven to 400°F (200°C). While it’s warming up, lightly spray a large sheet pan with non-stick cooking spray or rub it with a little oil. This step prevents sticking and helps with easy cleanup, which you’ll appreciate later. I like to set this aside while I mix everything up—that way, I’m ready to go once the meatloaf mixture is formed.

Step 2: Make the Meatloaf Mixture

In a large mixing bowl, combine your ground turkey or beef with the almond flour and beaten egg. Mix these gently—trust me, overworking the meat can make your meatloaf tough. After that, add in tomato sauce, chopped sweet onion, salt, pepper, parsley, minced garlic, and coconut aminos or tamari. Stir just until all the ingredients are well incorporated. The tomato sauce adds a nice moisture balance, so the meatloaves stay juicy.

Step 3: Form and Bake the Mini Meatloaves

Divide the mixture evenly into eight portions—this makes serving simple and perfect for portion control. Shape each portion into a mini meatloaf and place them spaced apart on your prepared sheet pan. Pop the pan into your preheated oven and bake for 10 minutes. This first bake sets their shape before we add the veggies.

Step 4: Season and Add the Veggies

While the mini loaves are baking, toss your green beans and mushrooms in a bowl with avocado oil, garlic powder, onion powder, salt, and pepper. This simple seasoning really lets the veggies roast beautifully. After the initial 10 minutes, carefully take your pan out and arrange the seasoned veggies on the empty side. Then, top each mini meatloaf with a tablespoon of no-sugar-added ketchup—that glaze makes such a difference!

Step 5: Finish Baking

Return the sheet pan to the oven and bake for an additional 15 minutes, or until your meatloaves reach an internal temperature of 165°F. This ensures they’re fully cooked, juicy, and tender. The veggies will roast alongside perfectly, soaking up all those savory flavors. Once done, you’re ready to plate up!

How to Serve Sheet Pan Mini Meatloaf with Veggies Recipe

Garnishes

I love sprinkling a little fresh parsley or chopped chives on top right before serving—it adds a pop of color and a fresh bite that contrasts nicely with the rich meatloaf. Sometimes, I’ll drizzle a tiny bit of hot sauce or a mustard glaze for a tangy kick if we’re feeling adventurous.

Side Dishes

This dish is quite balanced since you’ve got protein and veggies, but I often pair it with a light side salad or some creamy mashed cauliflower for extra comfort. A slice of crusty bread or even some creamy polenta also works beautifully if you want more carbs on the side.

Creative Ways to Present

For special dinners, I like to serve the mini meatloaves stacked slightly, with roasted veggies artistically arranged around them. Sometimes I add a drizzle of balsamic reduction or a dollop of herbed sour cream on the side for a little flair. It’s a great way to make a comforting dish feel a little more elegant.

Make Ahead and Storage

Storing Leftovers

Leftovers are fantastic because the mini meatloaves hold up well in the fridge. I usually transfer them into an airtight container and keep the veggies alongside or mixed together. They last about 3-4 days, which makes for super easy lunches or quick dinners.

Freezing

I’ve frozen these mini meatloaves successfully by wrapping each one individually in plastic wrap and then placing them in a freezer bag with the veggies. When you want to enjoy them, thaw in the fridge overnight and reheat gently. They maintain their moisture and flavor surprisingly well!

Reheating

For reheating, I usually pop them into a 350°F oven for about 10-15 minutes, loosely covered with foil to keep them from drying out. If I’m short on time, the microwave works too—just cover with a damp paper towel to keep moisture in. Either way, the meatloaf remains tender and the veggies tasty.

FAQs

Final Thoughts

I can’t recommend this Sheet Pan Mini Meatloaf with Veggies Recipe enough—it’s one of those reliably comforting dishes that feels like a warm hug after a long day. Making mini meatloaves keeps it fun and manageable, plus the roasted veggies add such a tasty, nutritious side without extra effort. Next time you want a meal that’s both easy and crowd-pleasing, give this recipe a try—you might just find yourself making it again and again like I do!