Savory Sheet Pan Meatloaf & Herb-Roasted Potatoes

$- 1 pound ground beef or turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup milk - 1 large egg - 2 cloves garlic, minced - 1 small onion, finely chopped - 1 teaspoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste The main ingredients create a rich flavor. Ground beef or turkey serves as the base. Breadcrumbs and Parmesan add texture. The egg helps bind the mixture. Garlic and onion bring depth. Worcestershire sauce adds a savory kick. Thyme and oregano give it an herbal note. - 1 pound baby potatoes, halved - 2 tablespoons olive oil - Salt, pepper, fresh parsley for garnish The baby potatoes are perfect for roasting. Halving them allows for even cooking. Olive oil enhances browning and flavor. Fresh parsley brightens the dish and adds color. - Large mixing bowl - Sheet pan - Measuring cups and spoons - Baking thermometer A large mixing bowl is key for combining ingredients well. A sheet pan holds both meatloaf and potatoes. Measuring cups and spoons ensure accurate amounts. A baking thermometer helps check doneness. This simple list of ingredients and tools makes the recipe easy to follow. You can find these items in your kitchen or at a local store. Cooking becomes fun when you have the right tools and fresh ingredients! {{ingredient_image_1}} Start by mixing the ground meat with other key ingredients. In a large bowl, combine 1 pound of ground beef (or a mix with turkey), 1/2 cup of breadcrumbs, and 1/4 cup of grated Parmesan cheese. Add 1/4 cup of milk, 1 large egg, and 2 cloves of minced garlic. Next, toss in 1 small finely chopped onion, 1 teaspoon of Worcestershire sauce, and a teaspoon each of dried thyme and oregano. Season with salt and pepper to taste. Mix everything well but do not overwork it. You want a moist mix, not a tough one. Once it's combined, form the mixture into mini meatloaves, about 2-3 inches long. Place these mini meatloaves evenly on a large sheet pan. Now, let’s get the potatoes ready. Take 1 pound of baby potatoes and cut them in half. In a separate bowl, toss the halved potatoes with 2 tablespoons of olive oil. Add salt, pepper, and a sprinkle of oregano for extra flavor. Make sure all the potatoes are coated well. Spread the seasoned potatoes around the mini meatloaves on the sheet pan. This way, they will roast nicely together. Preheat your oven to 400°F (200°C). Once the oven is hot, place your sheet pan inside. Bake for about 20-25 minutes. You want the meatloaf to reach an internal temperature of 160°F (70°C). The potatoes should be golden and tender. Stir the potatoes halfway through cooking for even browning. When done, remove the pan from the oven. Let it cool for a few minutes before serving. Garnish the mini meatloaves with chopped parsley for a fresh look. Enjoy this simple yet flavorful dish! To make a great meatloaf, avoid overmixing the meat mixture. If you mix too much, the meatloaf can turn tough. Just mix until everything is combined. To check for doneness, use a meat thermometer. The meatloaf should reach an internal temperature of 160°F (70°C). This ensures it is safe to eat. If you do not have a thermometer, cut into the meatloaf. The juices should run clear, not pink. When roasting potatoes, cut them into even sizes. This helps them cook evenly. Toss them in olive oil and seasonings before baking. This gives them a nice flavor. You can add many flavors to your potatoes. Try garlic powder, paprika, or rosemary. These spices can make your dish unique. Feel free to mix and match! Serve your mini meatloaf and potatoes hot on the sheet pan. This gives a cozy, rustic look. If you want to plate them, use a large plate. Place the meatloaf first, then add the potatoes. Drizzle with more olive oil and sprinkle fresh parsley on top. This adds color and freshness to your dish. Enjoy your meal! Pro Tips Use Lean Meat: For a healthier option, consider using lean ground beef or a mix of ground turkey. This reduces fat content while still keeping the meatloaf juicy. Add Vegetables: Incorporate finely chopped bell peppers or grated zucchini into the meatloaf mixture for added moisture and nutrition. Check Doneness: Always use a meat thermometer to ensure your meatloaf reaches an internal temperature of 160°F (70°C) for safe consumption. Rest Before Serving: Let the meatloaves rest for a few minutes after baking. This helps retain juices, making each bite more flavorful. {{image_2}} You can switch up the meat in your meatloaf. Try using ground turkey or pork for a lighter taste. Mixing different meats adds depth. You can also add spices or sauces to change the flavor. A dash of hot sauce gives it a kick. If you love sweetness, mix in barbecue sauce. Each tweak makes your dish unique. While baby potatoes are great, you can use other veggies. Carrots or Brussels sprouts work well too. Just chop them into similar sizes for even cooking. Change the seasonings to fit your taste. Try garlic powder or paprika for a new twist. This keeps your meal fresh and exciting. To make this dish gluten-free, use gluten-free breadcrumbs. Check the labels on sauces too. For a vegetarian option, swap the meat for lentils or black beans. Combine them with the other ingredients. You can still enjoy the same great flavors without meat. These adjustments make the meal fit for everyone. To keep your mini meatloaf and potatoes fresh, start by letting them cool. Place leftovers in an airtight container. Store them in the fridge for up to four days. If you have extra meatloaf, wrap it well in plastic wrap before placing it in the container. This helps keep moisture in and flavors strong. The best way to reheat meatloaf and potatoes is in the oven. Preheat your oven to 350°F (175°C). Place the meatloaf and potatoes on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes or until warmed through. You can also use the microwave, but this may change the texture. Heat on medium power for about 2-3 minutes, checking often. Freezing is great for longer storage. First, let the meatloaf and potatoes cool completely. Wrap each mini meatloaf in plastic wrap, then place them in a freezer bag. For the potatoes, store them in a separate airtight container. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight and reheat as mentioned above. Yes, you can make this recipe ahead of time. Here are some tips for meal prep: - Mix the Meatloaf: Combine all the meatloaf ingredients. Cover the bowl and store it in the fridge for up to 24 hours. - Shape the Meatloaf: Form the mini meatloaves. Place them on a sheet pan and cover with plastic wrap. They can also sit in the fridge for a day. - Prep the Potatoes: Cut and toss the baby potatoes with olive oil and seasonings. Store them in a sealed container. This way, you can save time on busy nights. Just pop everything in the oven when you're ready to cook. Mini meatloaf and potatoes are tasty on their own, but you can add more sides. Here are some good options: - Green Beans: Steamed or sautéed green beans add color and crunch. - Salad: A simple garden salad with vinaigrette is a fresh side. - Corn: Sweet corn on the cob or canned corn brings a nice sweetness. - Mashed Potatoes: If you love potatoes, buttery mashed potatoes are a great choice. These sides will make your meal more balanced and colorful. Checking if the meatloaf is done can be simple. Here are a few methods: - Internal Temperature: The meatloaf should reach 160°F (70°C) when cooked. A meat thermometer helps here. - Color: The meatloaf should be brown all the way through. No pink spots should remain. - Texture: Press the top gently. If it feels firm and springs back, it's likely done. These checks ensure your mini meatloaf is safe and tasty to eat. You learned how to make tasty mini meatloaf and roasted potatoes. We covered the main ingredients, cooking tools, and step-by-step instructions. I shared cooking tips and fun variations to spice things up. Proper storage and reheating methods can help you enjoy leftovers too. Making this dish is simple and rewarding. You can impress your family or guests with these easy recipes. Now, get cooking and enjoy the delicious results!$

Savory Sheet Pan Meatloaf & Herb-Roasted Potatoes

A delicious combination of mini meatloaves and herb-roasted potatoes, all cooked on one sheet pan.

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Prep Time 15

Cook Time 25

Total Time 30

Course Main Course

Cuisine American

Servings 4

Ingredients

1 pound ground beef (or a mix of ground beef and turkey)
0.5 cup breadcrumbs
0.25 cup grated Parmesan cheese
0.25 cup milk
1 large egg
2 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
to taste Salt and pepper
1 pound baby potatoes, halved
2 tablespoons olive oil
for garnish Fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, chopped onion, Worcestershire sauce, thyme, oregano, salt, and pepper. Mix until just combined.
Form the mixture into mini meatloaves, about 2-3 inches in length, and place them evenly spaced on a large sheet pan.
In a separate bowl, toss the halved baby potatoes with olive oil, salt, pepper, and a sprinkle of oregano for extra flavor. Spread the potatoes around the mini meatloaves on the sheet pan.
Bake in the preheated oven for about 20-25 minutes, or until the meatloaf reaches an internal temperature of 160°F (70°C) and the potatoes are golden and tender, stirring the potatoes halfway through.
Once finished, remove the sheet pan from the oven and let it cool for few minutes.
Garnish the mini meatloaves with chopped parsley before serving for a fresh touch.

Notes

Serve hot on the sheet pan for a rustic look or plate individually, drizzling with a little extra olive oil and sprinkling more fresh parsley for color.

Keyword easy dinner, meatloaf, potatoes, sheet pan