Tired of dry, bland meatloaves? This sheet pan mini meatloaves recipe is a game-changer! Tender, flavorful mini meatloaves bake alongside perfectly golden potato wedges for a complete and satisfying meal, all on one pan. Say goodbye to complicated dinners and hello to easy cleanup! Get ready to enjoy the juiciest meatloaves you’ve ever made.
Why You’ll Love This Sheet Pan Mini Meatloaves Recipe
This isn’t just another meatloaf recipe; it’s a weeknight winner for several reasons:
- Easy Cleanup: Everything cooks on one sheet pan, minimizing dishes.
- Perfectly Moist: The secret ingredient keeps the mini meatloaves incredibly juicy.
- Complete Meal: Meat and potatoes, all in one go!
- Customizable: Easily adapt the seasonings and sauces to your family’s preferences.
- Kid-Friendly: Mini meatloaves are fun and easy for kids to eat.
Gathering Your Ingredients for Sheet Pan Mini Meatloaves
The key to incredibly flavorful and moist mini meatloaves and perfectly crisp potato wedges lies in the quality of your ingredients and how they work together. Let’s break down what you’ll need to create this delicious sheet pan dinner, focusing on achieving that perfect balance of savory and comforting flavors.
- Ground Beef: You’ll need 1.5 pounds of ground beef. Opt for 85% or 90% lean ground beef. This ensures enough fat for flavor and moisture while preventing excessive grease.
- Breadcrumbs: A cup of breadcrumbs is essential for binding the meatloaf mixture. Plain breadcrumbs work best, allowing the other flavors to shine.
- Milk or Broth: Half a cup of milk or broth is the secret weapon for ultimate moisture. Soaking the breadcrumbs in liquid before adding them to the meat mixture prevents the breadcrumbs from drawing moisture away from the beef, resulting in a more tender meatloaf.
- Egg: One large egg acts as another binding agent, holding the meatloaf together.
- Onion and Garlic: A quarter cup of finely chopped onion and two minced cloves of garlic add essential aromatic depth to the meatloaves. Finely chopping the onion ensures even distribution of flavor.
- Salt and Pepper: One teaspoon of salt and half a teaspoon of black pepper are foundational seasonings. Adjust to your taste preference.
- Italian Herbs: Half a teaspoon of dried Italian herbs adds a classic savory touch. Feel free to experiment with other herb blends.
- Ketchup or Barbecue Sauce: A quarter cup of ketchup or barbecue sauce is mixed into the meatloaves for added flavor and moisture. Plus, you’ll need extra for topping!
- Russet Potatoes: Two pounds of Russet potatoes, cut into wedges, provide a hearty and satisfying side dish. Russets are ideal for baking, as they become fluffy on the inside and crispy on the outside.
- Olive Oil: Two tablespoons of olive oil are used to coat the potato wedges, promoting even browning and crispiness.
- Salt and Pepper (for Potatoes): Half a teaspoon of salt and a quarter teaspoon of black pepper season the potato wedges.
- Fresh Parsley: Chopped fresh parsley adds a pop of color and freshness as a garnish.
Crafting Your Sheet Pan Mini Meatloaves: Step-by-Step
Ready to bring this easy and delicious recipe to life? Here’s a detailed step-by-step guide to ensure your sheet pan mini meatloaves and potato wedges turn out perfectly every time. Don’t worry; we’ll walk you through each step to guarantee juicy meatloaves and golden-brown potatoes!
- Preheat Your Oven: First, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures even cooking and perfectly browned potatoes and meatloaves.
- Soak the Breadcrumbs: In a large bowl, combine the breadcrumbs and milk or broth. Let this mixture sit for 5 minutes. This step is absolutely crucial! Soaking the breadcrumbs allows them to absorb the liquid, which will then release moisture back into the meatloaf as it bakes, preventing dryness.
- Combine the Meatloaf Ingredients: Add the ground beef, egg, chopped onion, minced garlic, salt, pepper, Italian herbs, and 1/4 cup of ketchup or barbecue sauce to the bowl with the soaked breadcrumbs. This combination of ingredients creates a flavorful and well-balanced meatloaf base.
- Gently Mix: Using your hands or a spoon, gently mix all the ingredients together until just combined. Do not overmix! Overmixing will result in tough, dense meatloaves. Aim for a homogenous mixture, but don’t work the meat too much.
- Form the Mini Meatloaves: Shape the mixture into about 8-10 mini meatloaves or large meatballs, roughly uniform in size. This ensures even cooking. Making them mini also helps them cook faster and stay juicy!
- Prepare the Potato Wedges: On a large baking sheet, toss the potato wedges with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make sure the potatoes are evenly coated with the oil and seasonings for optimal flavor and browning.
- Arrange on the Baking Sheet: Spread the potato wedges out in a single layer on the baking sheet. Place the mini meatloaves or meatballs evenly spaced among the potatoes. Again, ensure everything is in a single layer to promote even cooking and prevent steaming. Overcrowding the pan can lead to soggy potatoes.
- Bake: Bake the sheet pan for 15 minutes. This initial baking period starts the cooking process for both the potatoes and the meatloaves.
- Add the Sauce: Remove the baking sheet from the oven and brush the tops of the meatloaves or meatballs with additional ketchup or barbecue sauce. This adds a layer of sweet and tangy flavor and creates a beautiful caramelized crust.
- Continue Baking: Return the baking sheet to the oven and bake for another 15-20 minutes, or until the internal temperature of the meat reaches 160 degrees Fahrenheit (71 degrees Celsius) and the potatoes are tender and golden brown. Use a meat thermometer to ensure the meat is cooked through. Baking just until done is crucial to keeping the meat moist.
- Garnish and Serve: Garnish with fresh chopped parsley before serving. The parsley adds a pop of color and freshness to the finished dish.
Tips for Perfect Sheet Pan Mini Meatloaves Every Time
Want to guarantee success with your sheet pan mini meatloaves? Here are a few extra tips to help you achieve meatloaf and potato perfection:
- Don’t overmix the meatloaf mixture: As mentioned earlier, overmixing leads to tough meatloaves. Handle the mixture gently.
- Use a meat thermometer: The best way to ensure the meatloaves are cooked through without being dry is to use a meat thermometer. Aim for an internal temperature of 160°F (71°C).
- Customize your seasonings: Feel free to experiment with different herbs and spices in the meatloaf mixture. Smoked paprika, garlic powder, or onion powder can add depth of flavor.
- Vary the sauce: If you’re not a fan of ketchup or barbecue sauce, try using a glaze made from balsamic vinegar, brown sugar, and Dijon mustard.
- Roast other vegetables: You can easily add other vegetables to the sheet pan along with the potatoes. Broccoli florets, carrots, or bell peppers would all be delicious additions.
- For extra crispy potatoes: Soak the potato wedges in cold water for 30 minutes before tossing them with olive oil and seasonings. This helps remove excess starch and promotes crispiness. For ultimate crispiness, try our recipe for irresistible Parmesan potato wedges.
- Make it ahead: You can prepare the meatloaf mixture and form the mini meatloaves ahead of time. Store them in the refrigerator until you’re ready to bake. You can also chop the potatoes in advance and store them in cold water to prevent browning.
What to Serve With Sheet Pan Mini Meatloaves
While the sheet pan mini meatloaves and potatoes make a complete meal on their own, you can always add a side dish to round things out. A simple side salad with a vinaigrette dressing would provide a refreshing contrast to the savory meatloaves and potatoes. You could also serve them with some steamed green beans or roasted asparagus. And for a truly comforting meal, consider serving them alongside our creamy cauliflower broccoli salad with smoked paprika dressing.
Your Sheet Pan Mini Meatloaves Questions Answered (FAQ)
Can I use ground turkey or ground chicken instead of ground beef?
Yes, you can substitute ground turkey or ground chicken for ground beef. However, keep in mind that turkey and chicken are leaner than beef, so you may need to add a little extra moisture to the meatloaf mixture. A tablespoon or two of olive oil or broth should do the trick. Ground turkey or chicken will also reach a safe internal temperature at 165°F (74°C).
Can I make these meatloaves gluten-free?
Absolutely! Simply substitute gluten-free breadcrumbs for regular breadcrumbs. There are many great gluten-free breadcrumb options available at most grocery stores.
How do I store leftover mini meatloaves and potato wedges?
Store leftover mini meatloaves and potato wedges in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave until heated through.
Can I freeze these meatloaves?
Yes, you can freeze cooked mini meatloaves. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. The texture of the potatoes may change slightly after freezing, but they will still be delicious.
Enjoy Your Homemade Sheet Pan Mini Meatloaves!
There you have it! A foolproof recipe for sheet pan mini meatloaves that are guaranteed to be juicy, flavorful, and easy to make. This is a fantastic weeknight meal solution that the whole family will enjoy. So gather your ingredients, preheat your oven, and get ready to experience the best meatloaf you’ve ever made. Don’t forget to leave a comment below and let us know how your sheet pan mini meatloaves turned out! We love hearing from you. And if you enjoyed this recipe, be sure to share it with your friends and family on social media!
