Welcome to the ultimate solution for a delicious, hearty, and incredibly easy weeknight dinner: Sheet Pan Mini Meatloaves with Potatoes and Green Beans. This isn’t just any meal; it’s a comforting classic reimagined, cooked entirely on a single pan for effortless preparation and, even better, minimal cleanup. Say goodbye to piles of dishes and hello to a winner-winner, meatloaf dinner that will quickly become a family favorite!

If you’re a fan of the convenience and culinary magic that one-pan meals offer, you’re in for a treat. This recipe exemplifies efficiency without compromising on flavor or nutritional value. Imagine sinking your teeth into tender, perfectly seasoned mini meatloaves, complemented by roasted potatoes and crisp-tender green beans, all infused with rich, savory flavors. It’s a complete meal that delivers on taste and simplicity, proving that healthy comfort food can be both satisfying and easy to prepare.

For those who love discovering new and exciting one-pan recipes, be sure to explore our cookbook, Incredible One Pot Cooking, featuring 60 brand-new recipes not found anywhere else on our blog. And if you’re looking for another fantastic sheet pan dinner, our Sheet Pan Chicken Fajitas are an absolute must-try!

Contents

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Overcoming the Meatloaf Stigma: Why Mini is Mighty

The very mention of “meatloaf” often conjures up images of dense, bland, and uninspiring dinners from childhood. It’s a dish with a notoriously bad reputation, often associated with a less-than-appetizing appearance and a heavy, unexciting texture. Many people, myself included, would recoil at the thought of it. We remember grandmothers meticulously slicing into a monolithic loaf, plopping it onto a plate, and declaring it dinner with an air of finality.

However, what if I told you there’s a revolutionary way to experience meatloaf that not only tastes incredible but also looks undeniably appealing? Enter the concept of **mini meatloaves**. These individual portions completely transform the dish. No longer a daunting slab, each mini meatloaf is perfectly portioned, beautifully browned, and incredibly inviting. They shed the negative connotations of their larger counterpart, appearing far more appetizing and elegant on any plate.

Our mini meatloaves are a game-changer. They are incredibly moist, bursting with rich, savory flavors, and come together effortlessly using **ingredients you likely already have on hand**. The compact size allows for quicker cooking and ensures every bite is perfectly seasoned and tender. This recipe is designed to convert even the staunchest meatloaf skeptics into enthusiastic fans.

If the mere thought of meatloaf still makes you cringe, rest assured, I’ve been there. But this recipe is truly a **game-changer**. It has transformed meatloaf from a dreaded dinner to a beloved staple in my household. Believe it or not, my entire family, including my picky eaters, genuinely loves these mini meatloaves. They’ve become a regular in our dinner rotation, a testament to their irresistible flavor and satisfying appeal.

A Journey to Lighter Comfort Food: Maintaining a Healthy Balance

When I first embarked on my cooking journey, I admit I gravitated towards hearty, indulgent comfort foods that my husband and I both loved. Think chicken fried steak, rich hamburger helper, and tacos with crispy fried shells. And honestly, who doesn’t love pure comfort food? It’s the kind of meal that perfectly accompanies a day of binge-watching your favorite shows, curled up on the couch in your stretchiest sweatpants.

In our early years together, our diet was far from balanced, and our activity levels were low. This lifestyle, while enjoyable at the time, eventually led to a significant weight gain for both of us – approximately 60 pounds each. However, the arrival of children brought about a profound shift. The days of endless indulgence and leisurely lounging quickly faded, replaced by active routines and a renewed focus on health. Slowly but surely, those extra pounds began to disappear.

This particular meatloaf recipe, originally inspired by a “Cooking Light” magazine feature, became a cornerstone of our healthier eating habits. It offers a lightened-up take on classic meatloaf without resorting to less conventional ingredients like oatmeal or quinoa. For seven years now, I’ve successfully maintained my weight loss by strategically **lightening up** some of our most cherished comfort foods, proving that you don’t have to sacrifice flavor for health.

If you’re interested in learning more about my personal journey and strategies for maintaining weight loss, you can read all about it in my post: How I Lost 70 Pounds and Kept It Off. It shares insights and practical tips that might help you on your own path to healthier eating.

Essential Ingredients for Your Sheet Pan Dinner

Crafting these delicious sheet pan mini meatloaves is simple, thanks to a straightforward list of wholesome ingredients. Here’s what you’ll need to create this balanced and flavorful meal:

For the Potatoes:

Red potatoes, quartered (we recommend a flavorful variety like Blushing Belle by The Little Potato Company)
Olive oil
Salt and freshly ground black pepper

For the Meatloaves:

1lb lean ground beef (90/10 blend works wonderfully for moisture and flavor)
Onion, finely chopped
Breadcrumbs (for binding and texture)
Garlic, minced
Ketchup (divided, for both the mix and the glaze)
Prepared horseradish (a secret ingredient for depth of flavor)
Dijon mustard (adds a subtle tang)
Egg (acts as a binder)
Dried oregano
Salt
Freshly ground black pepper
White cheddar cheese, diced into small cubes (for that irresistible cheesy center)
Fresh parsley, chopped
Grated Parmesan cheese

For the Green Beans:

Fresh green beans, trimmed
Olive oil
Salt and pepper

Simple Steps to Create Your One-Pan Masterpiece

Follow these easy steps to assemble your sheet pan mini meatloaves with potatoes and green beans. The beauty of this recipe lies in its straightforward process and minimal hands-on time:

Begin by preheating your oven to 400° F (200°C). Line a 12×17 inch sheet pan with aluminum foil for even easier cleanup, then lightly spray it with cooking spray.
Spread the quartered potatoes evenly across the bottom half of the prepared sheet pan. Drizzle them generously with olive oil, then season with salt and pepper. Toss gently to ensure all potatoes are well coated.
In a medium skillet, heat a small amount of oil over medium heat. Sauté the minced garlic and chopped onion for approximately 2 minutes, or until fragrant and slightly softened. Transfer this aromatic mixture into a large mixing bowl.
To the bowl with the sautéed onion and garlic, add the ground beef, breadcrumbs, 3 tablespoons of ketchup, prepared horseradish, Dijon mustard, egg, dried oregano, salt, black pepper, fresh parsley, and Parmesan cheese. Mix all ingredients thoroughly, but be careful not to overmix, which can lead to tough meatloaves.
Divide the meat mixture into 8 equal portions. For consistent cooking and sizing, I recommend weighing the total mixture and dividing it by 8 to achieve uniform loaves.
Take each portion and flatten it slightly. Place 3 small cubes of white cheddar cheese into the center of each flattened meatloaf. Carefully shape the meat mixture around the cheese, ensuring it is completely enclosed and none of the cheese is exposed. This prevents the cheese from melting out during baking.
Arrange the shaped mini meatloaves on the upper half of the sheet pan, leaving some space between them.
In a separate medium bowl, place the trimmed green beans. Drizzle with 1 teaspoon of olive oil and season with salt and pepper. Toss until the green beans are lightly coated.
Distribute the seasoned green beans in between the meatloaves and potatoes on the sheet pan, filling in the gaps.
Finally, place ½ teaspoon of the remaining ketchup on top of each mini meatloaf. This will create a delicious, slightly caramelized glaze as they bake.

Bake the sheet pan in the preheated oven for 20-25 minutes, or until the internal temperature of the meatloaves reaches 160° F (71°C). For best results, use a meat thermometer to confirm doneness.*
- *A quick tip for vegetable perfection: You might consider removing the pan and gently pulling the green beans after 12-15 minutes of cooking. We personally love our green beans slightly browned and crispy, but if you prefer them a little less cooked or more vibrant, removing them earlier will achieve that desired texture.

Expert Tips and Tricks for Perfect Sheet Pan Mini Meatloaves

Achieving consistently delicious results with your Sheet Pan Mini Meatloaves is simple with a few smart techniques. Here are some pro tips to help you master this dish:

Uniformity is Key: To ensure all your mini meatloaves cook evenly and are done at the same time, aim for consistent sizing. Using a kitchen scale to weigh out each portion of meat mixture is the most precise method. If you don’t have a scale, a cookie scoop or a measuring cup can also help create similarly sized portions.
Cheese Choices: While white cheddar adds a fantastic sharp and creamy element, feel free to get creative with your cheese. Mozzarella offers a delightful gooey melt, while pepper jack could introduce a subtle kick. Use whatever firm cheese you have on hand or prefer!
Vegetable Versatility: Don’t limit yourself to green beans. This recipe is incredibly adaptable! Sweet potatoes can be swapped for red potatoes for a different flavor profile and added fiber. Broccoli florets, carrot slices, or cauliflower florets are all excellent substitutes or additions that roast beautifully alongside the meatloaves. Adjust cooking times slightly based on the vegetable’s density.

Can You Make This in a Loaf Pan? Absolutely!

While the mini meatloaves offer quick cooking and charming individual portions, you can certainly adapt this recipe to a traditional loaf pan if preferred. Here’s how:

If you opt for a loaf pan, you’ll still want to ensure even cheese distribution. I suggest dividing the meat mixture in half. Press the first half evenly into the bottom of your loaf pan. Then, sprinkle your diced cheese cubes (or even a layer of shredded cheese) over this layer, gently pressing them into the meat. Finally, place the remaining meat mixture on top, carefully enclosing the cheese. You’ll need to adjust the baking time for a loaf pan, typically longer than for mini loaves, usually around 45-60 minutes at the same temperature, or until the internal temperature reaches 160° F (71°C).

Even Healthier Meatloaf Variations

This recipe is already a healthier take on classic meatloaf, focusing on lean ingredients and thoughtful preparation. However, for those looking to maximize nutritional benefits without sacrificing flavor, consider these simple substitutions:

Leaner Protein Choices: Replace the lean ground beef with ground turkey for an even lighter option. Alternatively, use a 50/50 mixture of ground beef and ground turkey to reduce fat content while maintaining some of the beef’s rich flavor.
Sugar-Free Ketchup: To reduce added sugars, swap regular ketchup for a high-quality sugar-free ketchup. We highly recommend this one for a delicious, guilt-free glaze.
Oat-Based Binders: Instead of traditional breadcrumbs, use ground oatmeal or oat flour. This not only adds fiber but also keeps the meatloaves moist and tender.
Reduced-Fat Cheese: Opt for fat-free or reduced-fat cheese varieties for stuffing your meatloaves. While it may alter the texture slightly, it significantly cuts down on saturated fat.
Sweet Potato Power: For an excellent source of fiber, vitamins, and a touch of natural sweetness, substitute red potatoes with sweet potatoes. They roast beautifully and offer a different nutritional profile.

The Horseradish Revelation: A Flavor Secret

Now, I know what you might be thinking – horseradish in meatloaf? And before you even consider clicking away from this page in disgust, please, hear me out. I confess, I’m not a huge fan of horseradish on its own, but its inclusion in this recipe is nothing short of brilliant.

It’s utterly delicious and transformative. The horseradish doesn’t dominate the flavor profile; instead, it lends a subtle, peppery bite and an unexpected depth that truly elevates the meatloaf. It adds that mysterious “something extra” that makes people wonder what your secret ingredient is. It’s a sophisticated nuance that takes this comfort food classic from good to absolutely outstanding. Trust me on this one – once you try it, you’ll never make meatloaf without it again.

Effortless Cleanup: The One-Pan Advantage

One of the most appealing aspects of this recipe, second only to its fantastic taste, is the incredibly simple cleanup. This truly is a **one-pan plan** meal. By lining your baking sheet with aluminum foil, you create a barrier that catches any drips or spills. Once dinner is served, simply discard the foil, and your baking sheet is practically spotless. It’s what I call “zilch, nothing, nada” cleanup – precisely the kind of dinner every busy individual dreams of.

Sheet Pan Mini Meatloaves with Potatoes & Green Beans: Your Ultimate One-Pan Comfort Food

This recipe delivers the ultimate comfort food experience, combining flavorful mini meatloaves, tender roasted potatoes, and fresh green beans, all cooked to perfection on a single sheet pan. It’s the ideal solution for an easy, delicious, and low-cleanup dinner that the whole family will love.

Sheet Pan Mini Meatloaves with Potatoes & Green Beans

Yield:
4 servings

Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

Sheet Pan Mini Meatloaves with Potatoes & Green Beans is the ultimate comfort food, cooked on one pan for easy cleanup. Now that’s what I call a winner-winner, meatloaf dinner!

Ingredients

For the Potatoes:
12 ounces red potatoes, quartered (we used Blushing Belle by The Little Potato Company)
1 tablespoon olive oil
Salt and black pepper to taste
For the Meatloaves:
1lb lean ground beef (90/10 blend recommended)
1/2 cup onion, finely chopped
2/3 cup breadcrumbs
2 cloves garlic, minced
3 tablespoons ketchup + 4 teaspoons, divided
1/2 tablespoon prepared horseradish
1/2 tablespoon Dijon mustard
1 large egg
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
3 ounces white cheddar cheese, diced into 24 small cubes
2 tablespoons fresh parsley, chopped
2 tablespoons grated Parmesan cheese
For the Green Beans:
8 ounces fresh green beans, trimmed
1 teaspoon olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 400° F (200°C). Line a 12 x 17 inch sheet pan with aluminum foil and spray lightly with cooking spray for easy cleanup.
Place the quartered potatoes on the bottom half of the sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss gently to combine and coat evenly.
In a medium skillet, heat a small amount of oil over medium heat. Sauté the minced garlic and chopped onion for approximately 2 minutes, until fragrant and slightly softened. Transfer the mixture to a large mixing bowl.
To the bowl with the onion mixture, add the ground beef, breadcrumbs, 3 tablespoons of ketchup, prepared horseradish, Dijon mustard, egg, oregano, 1/4 teaspoon salt, 1/8 teaspoon black pepper, fresh parsley, and Parmesan cheese. Mix all ingredients thoroughly until well combined, being careful not to overmix.
Divide the meat mixture into 8 equal portions. For uniform cooking, you can weigh the mixture and divide by 8 to ensure consistent loaf sizes. Shape each portion into a small loaf.
Take each small meatloaf and flatten it slightly. Place 3 cubes of white cheddar cheese into the center of each, then carefully wrap the meat mixture tightly around the cheese, ensuring no cheese is exposed.
Arrange the shaped mini meatloaves on the upper half of the prepared sheet pan, leaving some space between them.
In a separate medium bowl, place the trimmed green beans. Drizzle with 1 teaspoon of olive oil and season with salt and pepper. Toss to coat evenly.
Distribute the seasoned green beans in between the meatloaves and potatoes on the sheet pan.
Spoon approximately 1/2 teaspoon of the remaining ketchup onto the top of each mini meatloaf.
Bake in the preheated oven for 20-25 minutes, or until the internal temperature of the meatloaves reaches 160° F (71°C). Use a meat thermometer to ensure doneness.
*Optional tip: For perfectly crisp-tender green beans, you may want to remove the pan and gently pull the green beans after 12-15 minutes of cooking. We enjoy ours slightly browned and crispy, but if you prefer them less cooked, adjust their baking time accordingly.

Notes

Adapted from Cheesy Meat Loaf Minis

*Nutritional data provided is per serving, which includes 2 mini meatloaves, 2 ounces of green beans, and 5 ounces of potatoes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Thank you for supporting my blog.

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack), Silver
Ozeri Pronto Digital Multifunction Kitchen and Food Scale
Wilton Perfect Results Non-Stick Mini Loaf Pan, 8-Cavity

Nutrition Information:

Yield: 4
Serving Size: 2 mini meatloaves, 2 ounces green beans and 5 ounces of potatoes

Amount Per Serving:
Calories: 470Total Fat: 22gSaturated Fat: 9gCholesterol: 142mgSodium: 890mgCarbohydrates: 34gFiber: 5gSugar: 10gProtein: 36g

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