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Name: Sheet Pan Meatloaf & Veggies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: For The Veggies:; 1 1/2 lbs. baby red potatoes cut into small 1 inch pieces; 1 lb. green beans ends trimmed; 2 Tablespoons olive oil; 4 garlic cloves minced; 1 teaspoon salt; 1/4 teaspoon ground black pepper; For The Meatloaf:; 1 lb. 93% lean ground beef; 1/2 cup dried breadcrumbs; 1/2 cup diced yellow onion; 1/4 cup milk; 1 large egg beaten; 2 Tablespoons ketchup; 1 Tablespoon Worcestershire sauce; 1 teaspoon dried parsley leaves; 3/4 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon ground black pepper; For The Meatloaf Topping:; 4 Tablespoons ketchup

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INGREDIENTS

For The Veggies:
1 1/2 lbs. baby red potatoes cut into small 1 inch pieces
1 lb. green beans ends ; trimmed
2 Tablespoons olive oil
4 garlic cloves ; minced
1 teaspoon salt
1/4 teaspoon ground black pepper
For The Meatloaf:
1 lb. 93% lean ground beef
1/2 cup dried breadcrumbs
1/2 cup diced yellow onion
1/4 cup milk
1 large egg beaten
2 Tablespoons ketchup
1 Tablespoon Worcestershire sauce
1 teaspoon dried parsley leaves
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
For The Meatloaf Topping:
4 Tablespoons ketchup

INSTRUCTIONS

Preheat oven to 400°F. Spray a large rimmed baking sheet with cooking spray.

Prepare the veggies:

Add the potatoes and green beans to the baking sheet. Drizzle with the olive oil. Sprinkle with garlic, salt, and pepper. Stir well until the veggies are evenly coated in oil and seasoning. Push the veggies over to one side so that they only cover 2/3 of the baking sheet.

Prepare the meatloaf:

In a large bowl, add the beef, breadcrumbs, onion, milk, beaten egg, 2 Tablespoons of ketchup, the Worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.

Take 1/4 of the meat mixture and place it on the empty side of the baking sheet. Press the meat into a loaf shape. Repeat with the remaining meat, making 4 mini meatloaves. Separate each meatloaf by at least 1 inch.

Meatloaf Topping:

Top each meatloaf with 1 Tablespoon of ketchup. Spread the ketchup over the tops of the meatloaves.

Bake for 25-30 minutes, until the meatloaf reaches an internal temperature of 160°F.

Nutrition

NOTES

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Sheet Pan Meatloaf & Veggies

For The Veggies:
1 1/2 lbs. baby red potatoes cut into small 1 inch pieces
1 lb. green beans ends trimmed
2 Tablespoons olive oil
4 garlic cloves minced
1 teaspoon salt
1/4 teaspoon ground black pepper
 For The Meatloaf:
1 lb. 93% lean ground beef
1/2 cup dried breadcrumbs
1/2 cup diced yellow onion
1/4 cup milk
1 large egg beaten
2 Tablespoons ketchup
1 Tablespoon Worcestershire sauce
1 teaspoon dried parsley leaves
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
 For The Meatloaf Topping:
4 Tablespoons ketchup

Preheat oven to 400°F. Spray a large rimmed baking sheet with cooking spray.
Prepare the veggies:
Add the potatoes and green beans to the baking sheet. Drizzle with the olive oil. Sprinkle with garlic, salt, and pepper. Stir well until the veggies are evenly coated in oil and seasoning. Push the veggies over to one side so that they only cover 2/3 of the baking sheet.
Prepare the meatloaf:
In a large bowl, add the beef, breadcrumbs, onion, milk, beaten egg, 2 Tablespoons of ketchup, the Worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.
Take 1/4 of the meat mixture and place it on the empty side of the baking sheet. Press the meat into a loaf shape. Repeat with the remaining meat, making 4 mini meatloaves. Separate each meatloaf by at least 1 inch.
Meatloaf Topping:
Top each meatloaf with 1 Tablespoon of ketchup. Spread the ketchup over the tops of the meatloaves.
Bake for 25-30 minutes, until the meatloaf reaches an internal temperature of 160°F.
Nutrition
Serving: 1/4th of the recipe | Calories: 541kcal | Carbohydrates: 56g | Protein: 33g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1600mg | Potassium: 1602mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1029IU | Vitamin C: 33mg | Calcium: 144mg | Iron: 6mg

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Nutrition

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Serving Size: 1 (1938g)
Recipe Makes: 1

Calories: 1357
Calories from Fat: 384 (28%)

Amt Per Serving		% DV

	Total Fat 42.7g	57 %
	Saturated Fat 15.2g	76 %
	Monounsaturated Fat 18.3g
	Polyunsanturated Fat 5.1g
Cholesterol 498.7mg		153 %
Sodium 2385.5mg		82 %
Potassium 2499.8mg		66 %
Total Carbohydrate 115.4g		34 %
	Dietary Fiber 6g	24 %
	Sugars, other 109.4g
Protein 123g		176 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1357

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