Sheet Pan Mini Meatloaves w/ Potatoes and Green Beans

recipe adapted from strawberry blonde kitchen

yields 4 servings

Ingredients:

  • 12 oz Red Potatoes, quartered
  • 8 oz green beans
  • Olive oil
  • Salt and Black Pepper
  • 1 lb. Ground Beef
  • 1/2 cup onion, chopped
  • 2/3 cup breadcrumbs
  • 2 cloves garlic
  • 3 Tbs ketchup + 4 tsp divided
  • 1/2 Tbs horseradish sauce
  • 1/2 Tbs dijon mustard
  • 1 egg
  • 1/2 tsp oregano
  • 3 oz white cheddar cheese, diced into cubes
  • 2 Tbs fresh parsley, chopped
  • 2 Tbs parmesan cheese, grated

Directions:

  1. Preheat oven to 400 F. Line 12 x 17 inch pan with aluminum foil and spray with cooking spray.
  2. Place potatoes on the bottom half of the pan.  Drizzle olive oil and sprinkle with salt and pepper. Toss to combine.
  3. In a medium skillet over medium heat, saute garlic and onion for 2 mins. Place into a large bowl.
  4. Combine onion mixture, breadcrumbs, 3 Tbs ketchup and remaining ingredients.
  5. Shape into 8 loaves.
  6. Place 3 cubes of cheese into each meatloaf and wrap tightly making sure none of the cheese is exposed.
  7. Place onto sheet pans on the upper half of the pan.
  8. Place green beans between potatoes and meatloaves. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
  9. Place 1/2 tsp of ketchup onto each meatloaf.
  10. Bake in the oven for 20-25 mins or until the internal temp of the meatloaves reaches 160 F.
  11.  *you may want to remove the green beans after about half the cooking time depending on your crispiness preference.

Nutritional Data: 1 serving (2 mini loaves, 2 oz green beans and 5 oz of potatoes) 470 cal. 34g carbs and 36g protein.


Zach isn’t usually a fan of meatloaf but he really enjoyed this recipe and even gave permission for it to be made again. So that’s a win to me!

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