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sheet pan mini meatloaves from Our Best Bites

Sheet Pan Mini Meatloaves

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 10 reviews
  • Author: kate jones
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4

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 (about 10-12 minutes) 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 alternative. I wouldn’t go any leaner than that or your meatloaves will be very dry.