Mini Meatloaf Recipe
This mini meatloaf recipe is baked on a sheet pan alongside potatoes and veggies to make for a quick and delicious weeknight dinner! You can make this mini meatloaf with ground beef or ground turkey- so you have options. Either way, you’ll get a healthy filling dinner that's portioned-out for the perfect serving!
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Servings: 4 people
Calories: 447kcal
Equipment
- Mixing Bowls
- large rimmed baking sheet
Ingredients
- 1 slice bread
- 3 tablespoons milk
- 1/4 cup ketchup
- 2 tablespoons mustard
- 1 lb ground beef
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 cup parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg beaten
- 1/2 cup shredded cheddar cheese
- 1 lb baby potato butter potatoes halved
- 3 cups broccoli florets cut into bite-size pieces
- 2 tablespoons olive oil divided
- salt and pepper
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl, mix together milk and bread until a paste is formed.
- In a small bowl, mix together the ketchup and mustard.
- Then in the bowl, with the milk and bread paste, add the ground beef, Worcestershire sauce, onion powder, garlic powder, salt, pepper, parmesan cheese, shredded cheddar cheese, egg, and half of the ketchup mustard mixture. Mix all of the ingredients until everything is evenly distributed throughout the meat. Form into four loaves and place onto a sheet pan coated with cooking spray. Spread the remaining ketchup and mustard mixture evenly onto the top of the meatloaves.
- In another medium bowl, mix together the potatoes with 1 tablespoon of olive oil, salt, and pepper. Place onto the sheet pan next to the meatloaf.
- In the same medium bowl as the potatoes, mix together broccoli florets and 1 tablespoon of olive oil. Place on the sheet pan next to the potatoes.
- Cook for 40 minutes or until meatloaves are cooked completely and veggies are roasted.
- Serve immediately or store in glass meal prep containers for dinner throughout the week.
Video
Notes
Storage tips
Meatloaf is one of the best recipes for meal prep. Just about every recipe I've made tastes great made ahead of time.
For the week
Assemble the ingredients and prepare the mini meatloaves ahead of time. You can store the uncooked meatloaves on the sheet pan, cover them with plastic wrap and a refrigerator.
If you don't have that kind of room in your refrigerator, you can store the meatloaves in glass meal prep containers. Or, you can keep them on a plate and cover them with plastic wrap or foil. When you're ready to cook them, continue with the recipe.
Cook ahead of time and then heat and eat during the week. This is the way I cook ahead meatloaf most often. Meatloaf is a recipe that reheats great so, if I have time on meal prep day, I'll make it then. I will also cook the veggies to store alongside the meatloaf to make individual meal prep bowls to heat and eat all week for lunch or dinner.
To freeze
Freezing mini meatloaf is the same as freezing whole meatloaf recipes.
- Mix the ingredients and assemble the mini meatloaves.
- Then, place the meatloaves onto a sheet pan and flash freeze. Individually wrap the meatloaves in plastic wrap and foil, stick them into a large freezer bag, label, and freeze.
- When ready to eat, remove the meatloaves from the freezer the night before and let the loaves thaw overnight in the refrigerator.
- Remove the wrapping and continue with the recipe. If the meatloaves are still frozen a little, you'll need to add more cooking time.
Nutrition
Serving: 1g | Calories: 447kcal | Carbohydrates: 11g | Protein: 29g | Fat: 32g | Saturated Fat: 13g | Fiber: 1g | Sugar: 5g