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This satisfying sheet pan meatloaf dinner is my go-to when I want a hearty meal with the easiest cleanup possible The beauty of this recipe is that the mini meatloaves are tender and flavorful while the potatoes and asparagus roast up perfectly all on the same pan Bringing together a classic comfort food dinner with just a single dish is one of my favorite kitchen tricks
Even my pickiest eaters go back for seconds every time I make this and I love how the house fills with that cozy roasted dinner aroma—reminds me of Sundays growing up
Ingredients
- Lean ground beef: gives meatloaf its juicy richness look for pink and fresh ground beef with at least 85 percent lean
- Dried bread crumbs: help bind everything together and keep the meatloaf light opt for unflavored to control seasonings
- Large egg: acts as a binder use a fresh egg with no cracks
- Ketchup: brings both sweetness and a little tang split between the mix and the topping
- Milk: adds moisture to the meatloaf and keeps it tender whole or 2 percent both work
- Lawrys seasoned salt or regular table salt: enhances and balances flavors just a little goes a long way
- Black pepper: gives a mild heat freshly ground tastes best
- Ground sage: brings subtle savory herbal notes dried sage is just fine
- Light brown sugar: creates a slight caramel layer on top of the meatloaf
- Asparagus: roasts beautifully on the pan for a pop of green choose firm spears with closed tips
- Russet potatoes: offer the best balance of crisp and creamy but any potato variety works keep skin on for extra flavor
- Vegetable oil: ensures vegetables roast up golden not dry use a neutral flavored oil
- Dried rosemary: infuses the potatoes and asparagus with fresh herb aroma check for fragrant green needles
- Minced garlic: delivers bold flavor pre-minced is fine for convenience
- Salt and pepper: for seasoning the vegetables to taste
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 400 degrees F and coat a large baking sheet with nonstick spray This high temperature is key for browning without drying things out
- Mix and Shape the Meatloaf:
- Combine the ground beef bread crumbs and beaten egg in a large bowl Use your hands and mix gently to avoid tough meatloaf Add half the ketchup along with milk salt pepper and ground sage Blend until evenly mixed but do not overwork Divide into six equal portions Shape each into a ball or flattened disk Place on the prepared pan with space between each
- Top the Meatloaf:
- Spoon the remaining ketchup over each mini meatloaf then sprinkle the tops with light brown sugar This step adds color and a sweet tangy crust as they bake
- Prep and Arrange the Vegetables:
- Scatter the cut potatoes and trimmed asparagus in a single layer around the meatloaf You want everything to have direct contact with the pan for best roasting Drizzle all vegetables with oil Use your hands or a spatula to coat them well Sprinkle with dried rosemary minced garlic salt and plenty of black pepper
- Bake to Perfection:
- Place the baking sheet in the preheated oven and bake uncovered 35 to 40 minutes Meatloaves should be cooked through and potatoes tender when pierced with a fork Let the pan rest for five minutes after removing from the oven This allows juices to settle before serving
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My favorite ingredient here is that hint of brown sugar melted on top of the ketchup There is something about that slightly caramel top that reminds me of the special meatloaf nights my mom used to make for us and it makes the dinner feel extra nostalgic and comforting
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days Meatloaf slices actually develop even richer flavor after chilling Great for meal prep or an easy next day lunch Reheat in the microwave or oven covered to preserve moisture
Ingredient Substitutions
Not a fan of asparagus You can use green beans broccoli or halved Brussels sprouts instead Change up the potatoes for sweet potatoes or Yukon golds if desired For a cheesier version tuck a cube of cheddar or Colby Jack inside each meatloaf before shaping If ketchup is not your favorite swap in barbecue sauce for a smoky finish
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Serving Suggestions
I like to serve each mini meatloaf with a scoop of the roasted potatoes and a side of vegetables For a fresh touch add a squeeze of lemon over the asparagus and a sprinkle of fresh parsley over everything Homemade rolls or soft dinner rolls on the side are also a huge hit with my family
A Brief History
Meatloaf has been beloved across America for generations because it is simple filling and adaptable Sheet pan methods are a more modern twist taking the original diner classic and making it weeknight friendly by reducing labor and cleanup Bringing everything together in one pan means less mess but just as much homey flavor
Commonly Asked Questions
- → How do I prevent the meatloaf from drying out?
Ensure the meatloaf mixture stays moist by not over-mixing and by including milk and breadcrumbs to lock in moisture. Topping with ketchup and brown sugar helps seal the juices.
- → Can I use different vegetables instead of asparagus?
Definitely! Green beans, broccoli, or carrots work well. Adjust roasting time as needed depending on the vegetable.
- → What kind of potatoes are recommended?
Russet potatoes are classic, but Yukon gold or red potatoes also roast beautifully and offer different textures.
- → How can I add extra flavor to the meatloaf?
Try mixing cheese into the center, or swap ketchup for barbecue sauce on top. Fresh herbs like parsley or thyme boost flavor too.
- → Do I need to cover the pan while baking?
No covering is needed—bake uncovered to allow the meatloaf to brown and the potatoes to crisp up
- → How do I know when the meatloaf is done?
The meatloaf should reach an internal temperature of 160°F and potatoes should be fork-tender. Rest for 5 minutes before serving.