Sheet Pan Mini Meatloaves

When I was little, one of my favorite meals (and still one of my favorite comfort foods) was meatloaf. I didn’t understand why it got such a bad rap. It seemed to be one of those things my friends complained about, that was in books and movies as the worst dinner ever, and I was all like, “Beef? Good. Onions? Good. Ketchup? Good.”

Even as I got older, meatloaf continued to be one of my favorites, but I could start to see the issue some people took with it. My biggest problem was always the layer of fat that rose to the surface and then kind of congealed on the top. Another problem I had was that I kind of discovered oatmeal probably doesn’t have a place in meatloaf. Also, it took forever to bake in a bread pan. Luckily, these problems are all easily remedied with a few easily solutions: making free-form loaves let’s the grease drain away naturally, panko bread crumbs are way less creepy than oatmeal and serve the same purpose, and making individual mini meatloaves instead of one big pan means you can have dinner on the table in a fraction of the time.

I got this recipe from Hello Fresh, which I’m sure some of you are saying, “Why in the world does a food blogger need a meal delivery service???” and my answer is that I am tired and they help me get dinner on the table. I’m not actually using it right now for a variety of reasons (although if you guys want my thoughts on the different meal delivery services, I do have them…) and many of their family-oriented meals were a little too basic for my taste (or it felt like we were eating the same thing again and again, just in different ways), but this was always a meal my family and I were always happy to see in the rotation.

To make these meatloaves, you’ll need baby potatoes,

young carrots (small-ish whole carrots with the greens attached) or baby carrots, a shallot (look for them near the specialty produce like ginger), fresh thyme, panko bread crumbs, ketchup, and ground beef. 

Quick note about beef–these are going to taste better and have a better texture if you use a slightly fattier ground beef like 85/15 or 80/20, but if you’re watching calories, ground sirloin (90/10) works pretty well. I wouldn’t go any leaner than that or these will be very dry.

If you want to make the optional gravy (which is super delicious, I just didn’t make it this time because my kids won’t eat it), you’ll also need beef base, some more garlic and thyme, another shallot, some flour, butter, salt and pepper. 

Make sure all veggies are prepped and ready to go before you start cooking to make sure the meatloaves and veggies are done cooking at the same time.

Preheat oven to 450 F. Line a baking sheet with aluminum foil and set aside. 

Place peeled (or baby) carrots and halved baby potatoes on the baking sheet. Drizzle with olive oil (about 1-2 tablespoons) and sprinkle with kosher salt and freshly ground black pepper.

Roast in oven for about 25 minutes (we’ll be adding to the baking sheet in a few minutes).

While the veggies start roasting, combine beef, grated shallot, bread crumbs, garlic, salt, pepper, and 2 tablespoons thyme leaves in a medium bowl.

Shape into 4 individual meatloaves about 1″ tall.

Remove baking sheet from oven, stir carrots and potatoes (and make room if necessary), then add the meatloaves. Brush with ketchup

and return to the oven for the remaining baking time or until the meatloaves reach an internal temperature of 165 F. 

If desired, you can make the optional gravy while the meatloaves are baking. Melt 1 tablespoon butter over medium heat. Add minced shallot, 2 cloves garlic, and 1 tablespoon thyme leaves, stirring frequently, until fragrant and the shallot is tender. Sprinkle the flour into the pan and stir to combine. Whisk in the beef base and water and simmer, whisking until smooth and thickened (about 3-4 minutes). Season with salt and pepper.

When the meatloaves are done, divide the veggies and meatloaves among plates and serve with gravy if desired.

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Sheet Pan Mini Meatloaves

  • Author: kate jones
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4

Description

 


Ingredients

  • 1 pound ground beef (see notes)
  • 1 shallot, peeled and grated
  • 1 pound baby potatoes, halved
  • 1 pound young carrots, trimmed, peeled, and cut in half lengthwise (or baby carrots)
  • 2 tablespoons fresh thyme leaves (stripped from woody stems)
  • 1/2 cup panko bread crumbs
  • 2 cloves garlic, minced
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons ketchup

Optional Gravy:

  • 1 tablespoon butter
  • 1 shallot, minced
  • 1 tablespoon fresh thyme leaves (stripped from woody stems)
  • 2 tablespoons flour
  • 2 teaspoons beef base
  • 1 cup water
  • salt and pepper to taste
  • 2 cloves garlic, minced

Instructions

Make sure all veggies are prepped and ready to go before you start cooking to make sure the meatloaves and veggies are done cooking at the same time.

Preheat oven to 450 F. Line a baking sheet with aluminum foil and set aside. 

Place peeled (or baby) carrots and halved baby potatoes on the baking sheet. Drizzle with olive oil (about 1-2 tablespoons) and sprinkle with kosher salt and freshly ground black pepper. Roast in oven for about 25 minutes (we’ll be adding to the baking sheet in a few minutes).

While the veggies start roasting, combine beef, grated shallot, bread crumbs, garlic, salt, pepper, and 2 tablespoons thyme leaves in a medium bowl. Shape into 4 individual meatloaves about 1″ tall. Remove baking sheet from oven, stir carrots and potatoes (and make room if necessary), then add the meatloaves. Brush with ketchup and return to the oven for the remaining baking time or until the meatloaves reach an internal temperature of 165 F. 

If desired, you can make the optional gravy while the meatloaves are baking. Melt 1 tablespoon butter over medium heat. Add minced shallot, 2 cloves garlic, and 1 tablespoon thyme leaves, stirring frequently, until fragrant and the shallot is tender. Sprinkle the flour into the pan and stir to combine. Whisk in the beef base and water and simmer, whisking until smooth and thickened (about 3-4 minutes). Season with salt and pepper.

When the meatloaves are done, divide the veggies and meatloaves among plates and serve with gravy if desired.


Notes

These meatloaves taste better and the texture is better with a slightly fattier ground beef like 85/15 or 80/20, but if you’re watching calories, ground sirloin (90/10) is a good alternatives. I wouldn’t go any leaner than that or your meatloaves will be very dry.

16 comments

  1. Have an estimate on how long meat will take to get to 165? (I know exact times will vary based on your oven).

  2. Yum! My husbands family always uses a mix of 50/50 ground beef and sage sausage in their meatloaf. Soooo good! , might have to try this with those meat proportions this week πŸ™‚

    1. Yes…but…ground turkey tends to be much leaner than ground beef, so you might want to be careful. If you choose a leaner variety, try soaking the bread crumbs in 1/2 cup of buttermilk for about 5 minutes before mixing them in. If the mixture is too wet, try adding just enough bread crumbs until it comes together the way you want it.

  3. I would love to hear your thoughts on meal delivery services. I have often looked into them (because I too am tired!) put have never pulled the trigger.

  4. I didn’t read the whole recipe, but we do a version of these at home. In the middles, we put in a few cubes of a combo of white and yellow cheese to make a “yolk,” and call them dinosaur eggs. My kids love them, and they are fun around the spring and Easter, or really anytime. πŸ™‚

  5. In the list of ingredients for the gravy, right above “2 teaspoons beef base, it says “2 Tablespoons gravy.” Can you clarify that ingredient please?

  6. Mince up the carrot tops and mix them in! They’re really good.

    I’ve always loved meatloaf, too. I don’t know why it is such a punchline. I’ll have to try these minis out on my husband, because he won’t eat anything with sauce (seriously, it’s ludicrous), so I can have mine with the sauce and his can be plain.

  7. These look great! I’m a little confused. Do you put the meatloaves on a separate foil sheet on top of the veggies? If yes, where does the grease go? Does it flow into the veggies? Thanks!

    1. It depends on personal preference If you’re using lean ground beef, there probably won’t be a whole lot of grease. You can easily use one or two pans depending on what you prefer! πŸ™‚

  8. I also would love your thoughts on food prep services. I have looked into a couple but am still undecided. Any thoughts would be appreciated!

    I love meatloaf! Can’t wait to try a smaller version πŸ™‚

  9. We served these mini meatloaves at our local Gospel Rescue Mission women’s shelter to celebrate Mother’s Day! They were such a special, individual treat. And so delicious! (We got to share the meal.)

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