Mini Meatloaf Sheet Pan Dinner

For the potatoes:

1 lb baby potatoes, halved or quartered, if large
1 tablespoon olive oil

For the meatloaves:

1 lb lean ground beef
2/3 cup breadcrumbs
1/3 cup yellow onion, grated
2 cloves garlic, minced
1/3 cup ketchup, divided
1 tablespoon Worcestershire sauce
1/2 tablespoon prepared horseradish
1 egg, beaten
2 oz Colby-Jack cheese, grated
2 tablespoons fresh parsley, chopped

For the green beans:

12 oz green beans, trimmed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste

Preparation

Preheat oven to 425°F and grease a rimmed half sheet pan with nonstick spray. Set aside.
In a large bowl, combine the ground beef, breadcrumbs, onion, garlic, 2 1/2 tablespoons ketchup, Worcestershire sauce, horseradish, and egg. Season with salt and pepper and mix well with your hands. Add cheese and parsley and mix again.
Divide mixture into 4 equal portions and shape into freeform loaves, about 4×2-inches in size. Arrange in center of baking sheet and brush tops with remaining ketchup.
Place potatoes on one end of the pan, drizzle with olive oil, season with salt and pepper, and toss to combine. Bake for 15 minutes.
Meanwhile, toss green beans with oil, salt and pepper. Arrange green beans on empty end of baking sheet and return pan to oven. Bake until meatloaves read 165°F on a thermometer, 10-15 minutes more.

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