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
Scale
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.
