There is something truly comforting and downright satisfying about a homemade meatloaf, but when you pair it with vibrant veggies all cooked together, it becomes a weeknight game-changer. This Sheet Pan Mini Meatloaf with Veggies Recipe is perfect if you want a wholesome, savory meal without a mountain of dishes. The mini meatloaves are tender and flavorful, while the roasted mushrooms and green beans add that perfect earthy crunch and freshness. It’s an all-in-one dinner that feels cozy, fresh, and just downright delicious, making it one of my absolute favorites to share with friends and family.
Ingredients You’ll Need
This recipe keeps things simple but powerful: every ingredient plays a key role in building layers of flavor and texture. From the ground meat to the fresh herbs and crunchy veggies, here’s what you’ll want to gather before you start cooking.
- 2 lbs ground turkey or ground beef: Choose your favorite protein base for juicy, meaty mini loaves.
- 1 large egg, beaten: Acts as the perfect binder to hold everything together without drying out.
- ½ cup almond flour or crushed pork rinds: A gluten-free filler that keeps the loaf tender while soaking up flavors.
- ⅓ cup chopped sweet onion: Adds subtle sweetness and moisture to the mixture.
- 1 (8 oz) can tomato sauce: Gives a rich, tangy depth to the meatloaf batter.
- ¾ tsp salt, or to taste: Essential for enhancing all the flavors.
- ½ tsp cracked black pepper: Adds a mild kick and complexity.
- 1 tbsp fresh or dried parsley: Brightens the dish with herbal freshness.
- 3 cloves garlic, finely minced: For that irresistible aromatic punch.
- 2 tsp coconut aminos or tamari: Provides a rich umami boost while keeping it gluten-free.
- 8 tbsp no-sugar-added ketchup for topping: Creates a glossy, slightly sweet glaze on the mini loaves.
- 8 oz button mini mushrooms, cleaned: Earthy veggies that roast beautifully alongside the meat.
- 1 ½ lbs green beans, frozen or fresh, cleaned: Adds vibrant color and a satisfying crunch.
- 1 large sweet onion, roughly chopped into chunks: Roasts up tender and sweet with the veggies.
- 1 ½ tbsp avocado oil: A healthy fat that helps everything crisp up nicely.
- ½ tsp garlic powder: Boosts the savory flavor of the vegetables.
- ½ tsp onion powder: Compliments the fresh onion for a more layered veggie taste.
- Salt and pepper, to taste: To perfectly season the veggies.
How to Make Sheet Pan Mini Meatloaf with Veggies Recipe
Step 1: Preheat the Oven
Start by setting your oven to 400°F (200°C). While it heats up, grab a large sheet pan and lightly spray it with non-stick cooking spray. This will keep everything from sticking and make clean-up a breeze.
Step 2: Prepare the Meatloaf Mixture
In a large bowl, gently combine your ground turkey or beef with the almond flour and beaten egg. Mix just until everything starts to come together—you don’t want to overwork the meat because that can make the meatloaf tough. Next, stir in the tomato sauce, chopped sweet onion, salt, cracked black pepper, parsley, and minced garlic until the mixture looks well-incorporated and fragrant.
Step 3: Shape the Meatloaves
Divide the meat mixture evenly into 8 portions. Using your hands, gently form each portion into a mini loaf shape and place them on one side of your prepared sheet pan. Keeping them spaced out ensures they cook evenly and have a little room to brown.
Step 4: Start Cooking the Meatloaves
Pop the sheet pan into your preheated oven and let the mini meatloaves bake for 10 minutes to get things started.
Step 5: Prepare the Veggies
While the meatloaves begin baking, toss your green beans, chopped sweet onion chunks, and cleaned mini mushrooms in a medium bowl. Add avocado oil, garlic powder, onion powder, and a good pinch of salt and pepper. Make sure everything is evenly coated for maximum flavor after roasting.
Step 6: Add the Veggies and Finish Cooking
After the initial 10 minutes, carefully remove the hot sheet pan from the oven. Arrange the seasoned green beans, mushrooms, and onion chunks on the empty side of the pan opposite your meatloaves. Then spoon 1 tablespoon of no-sugar-added ketchup on top of each mini meatloaf for a delicious glaze. Return the pan to the oven and bake for another 15 minutes, until the meatloaf reaches an internal temperature of 165°F to make sure it’s juicy and perfectly cooked. The veggies will roast tender with a nice crisp.
How to Serve Sheet Pan Mini Meatloaf with Veggies Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dash of cracked black pepper on top brightens up the presentation and adds a pop of color. For an extra touch, a little drizzle of extra ketchup mixed with a hint of smoked paprika can complement the meatloaf glaze beautifully.
Side Dishes
This Sheet Pan Mini Meatloaf with Veggies Recipe is a full meal on its own, but if you want to round it out, creamy mashed potatoes or a light baby spinach salad with lemon vinaigrette pair wonderfully. The creamsiness of potatoes balances out the savoriness, and a fresh salad keeps things bright and light.
Creative Ways to Present
Make dinner fun by serving the mini meatloaves family-style on your sheet pan straight from the oven, letting everyone pick their favorite veggie companion. Or plate each mini meatloaf like a personal entree, surrounded by colorful roasted veggies for an elegant but cozy vibe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover mini meatloaves and veggies in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making for an even tastier lunch or dinner the next day.
Freezing
If you want to prep in advance, these mini meatloaves freeze beautifully. Place the cooled meatloaves and veggies in a freezer-safe container or bag, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Warm leftovers gently in the oven at 350°F (175°C) for about 15 minutes or until heated through. You can also microwave single portions covered with a damp paper towel, but the oven method helps keep veggies from getting soggy.
FAQs
Can I use beef instead of turkey for this recipe?
Absolutely! Ground beef is a great choice and adds a more classic meatloaf flavor. Just keep an eye on the fat content to avoid excess grease on the pan.
What can I substitute for almond flour or pork rinds?
If you don’t have almond flour or pork rinds, you can use gluten-free breadcrumbs or regular breadcrumbs if gluten is not a concern. Just note it might slightly change the texture.
Are there any vegetable alternatives I can use?
Definitely. Feel free to swap the green beans and mushrooms for any veggies you love roasting such as Brussels sprouts, zucchini, or bell peppers. Just adjust the cooking time as needed.
Can this recipe be made dairy-free?
Yes! This recipe is naturally dairy-free since it uses almond flour and doesn’t include any cheese or milk. Just double-check your ketchup and seasonings to avoid hidden dairy.
Is the coconut aminos necessary?
It adds a great umami flavor similar to soy sauce but gluten-free. If you don’t have it, low-sodium soy sauce or tamari works fine as a substitute.
Final Thoughts
This Sheet Pan Mini Meatloaf with Veggies Recipe is such a delightful, fuss-free way to bring warmth and flavor to your dinner table. I love how the meatloaves come out perfectly tender and juicy, paired with beautifully roasted veggies that add fantastic texture and color. It’s a recipe that fits into busy nights but feels like an extra special meal to share with people you care about. Give it a try soon—I promise it will become a regular favorite in your house too!
Print
Sheet Pan Mini Meatloaf with Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 mini meatloaves (serves 4)
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
This Sheet Pan Mini Meatloaf with Veggies recipe offers a simple and delicious way to prepare individual meatloaves alongside perfectly roasted green beans and mushrooms. Using ground turkey or beef combined with almond flour, tomato sauce, and aromatic seasonings, these mini meatloaves are infused with rich flavors and topped with a savory no-sugar-added ketchup glaze. The sheet pan cooking method makes this meal convenient and limits cleanup, perfect for busy weeknights or family dinners.
Ingredients
Meatloaf
- 2 lbs ground turkey or ground beef
- 1 large egg, beaten
- ½ cup almond flour or crushed pork rinds
- ⅓ cup chopped sweet onion
- 1 (8 oz) can tomato sauce
- ¾ tsp salt, or to taste
- ½ tsp cracked black pepper
- 1 tbsp fresh or dried parsley
- 3 cloves garlic, finely minced
- 2 tsp coconut aminos or tamari
- 8 tbsp no-sugar-added ketchup for topping
Vegetables
- 8 oz button mini mushrooms, cleaned
- 1 ½ lbs green beans, frozen or fresh, cleaned
- 1 large sweet onion, roughly chopped into chunks
- 1 ½ tbsp avocado oil
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly spray a large sheet pan with non-stick cooking spray to prepare for baking.
- Prepare the Meatloaf Mixture: In a large mixing bowl, combine the ground turkey or beef, almond flour, and beaten egg. Mix gently until just combined to avoid overworking the meat. Then add the tomato sauce, chopped sweet onion, salt, cracked black pepper, parsley, minced garlic, and coconut aminos or tamari. Stir until fully incorporated.
- Shape the Meatloaves: Divide the meat mixture evenly into 8 portions. Shape each portion into a mini meatloaf and arrange them spaced evenly on one side of the prepared sheet pan.
- Start Cooking the Meatloaves: Place the sheet pan in the preheated oven and bake the mini meatloaves for 10 minutes to begin cooking.
- Prepare the Veggies: While the meatloaves bake, toss the green beans with avocado oil, garlic powder, onion powder, salt, and pepper in a medium mixing bowl. Add the cleaned mushrooms and gently toss again until all veggies are evenly seasoned.
- Add the Veggies: After the initial 10 minutes of baking, carefully remove the sheet pan from the oven. Arrange the seasoned green beans, mushrooms, and chopped onion on the opposite side of the pan from the mini meatloaves. Top each mini meatloaf with 1 tablespoon of no-sugar-added ketchup to create a flavorful glaze.
- Finish Cooking: Return the sheet pan to the oven and bake for another 15 minutes, or until the meatloaves reach an internal temperature of 165°F, ensuring they are fully cooked and juicy.
Notes
- Use ground turkey for a leaner option or ground beef for richer flavor.
- Almond flour can be substituted with crushed pork rinds for a low-carb alternative.
- Ensure meatloaves are not overmixed to keep them tender.
- Check internal temperature with a meat thermometer to prevent under or overcooking.
- Feel free to switch vegetables based on preference or seasonality.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
