Mini Meatloaves with Green Beans and Potatoes

Mini meatloaf, roasted potatoes and green beans on a dark plate with a loaf of sourdough bread behind it.

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5 from 1 vote

Mini Meatloaves with Green Beans and Potatoes

One Pan individual meatloaf servings, roasted crispy potatoes, and tender roasted green beans.

Prep Time15

Cook Time36

Course: Dinner, Main Course

Cuisine: American

Keyword: green beans, mini meatloaves, potatoes

Servings:

Calories: 566kcal

Author: Leigh Harris

Ingredients

Mini Meatloaves

1.5 lbs Lean ground beef 1 to 1.5lbs
1 large Egg lightly beaten
3 tbsp Plain breadcrumbs
1 tsp Worcestershire sauce
1/4 cup Onion minced
1/4 tsp Garlic powder
1/4 tsp Onion powder
2 tbsp Ketchup
1/2 tsp Kosher salt
1/4 tsp Black pepper

Meatloaf Topping

1/4 cup Ketchup
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1 tbsp Dark brown sugar

Potatoes

1.5 lbs Bite size potatoes
2 tbsp Olive oil
3/4 tsp Dried thyme
1/4 tsp Kosher salt
1/4 tsp Black pepper

Green Beans

1 lb Fresh green beans
2 tsp Olive oil
1/4 tsp Kosher salt
1/4 tsp Black pepper

Instructions

Mini Meatloaves

Preheat the oven to 350 degrees F. Line a large sheet pan with aluminum foil and then with parchment paper.
In a large bowl combine the egg, breadcrumbs, Worcestershire sauce, onion powder, garlic powder, minced onion, ketchup, salt, and pepper. Add the ground beef and mix to combine. DO NOT OVERMIX.
1.5 lbs Lean ground beef, 1 large Egg, 3 tbsp Plain breadcrumbs, 1 tsp Worcestershire sauce, 1/4 cup Onion, 1/4 tsp Garlic powder, 1/4 tsp Onion powder, 2 tbsp Ketchup, 1/2 tsp Kosher salt, 1/4 tsp Black pepper
Divide the meatloaf mixture into 4 equal size servings and shape them into rounds. Place them on one side of the prepared sheet pan.
In a small bowl combine the ketchup, dijon, Worcestershire sauce, and brown sugar. Spread the sauce evenly over the top of each mini meatloaf.
1/4 cup Ketchup, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 tbsp Dark brown sugar

Potatoes

In another large bowl toss the potatoes with olive oil, dried thyme, salt, and pepper and coat evenly. Arrange the potatoes in the middle third of the sheet pan.
1.5 lbs Bite size potatoes, 2 tbsp Olive oil, 3/4 tsp Dried thyme, 1/4 tsp Kosher salt, 1/4 tsp Black pepper
Bake, uncovered for 20 minutes.

Green Beans

Toss the green beans in the same bowl that the potatoes were in with 2 teaspoons of olive oil, kosher salt, and black pepper.
1 lb Fresh green beans, 2 tsp Olive oil, 1/4 tsp Kosher salt, 1/4 tsp Black pepper
Remove the pan from the oven and add the green beans to the last third of the sheet pan. Bake for 20-25 minutes until the potatoes are tender and the meatloaves have reached an internal temperature of 160 degrees F.

Notes

DON’T OVERMIX. Meatloaf when overmixed tends to become compact, dense, and tough.

If you don’t have a sheet pan large enough you can use two pans. Cook the meatloaves and potatoes in one pan and the green beans in the other pan.

Storing Leftovers- Cool the meatloaves completely, place them in an airtight container, and refrigerate for up to 4 days.

Freezing - You can freeze the unbaked meatloaves without sauce in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight, and continue with the recipe as instructed.

Nutrition