Sheet Pan Meatloaf Dinner (Printable Version)
# What You'll Need:
→ Meatloaf
01 -
450 g lean ground beef
02 -
75 g dried bread crumbs
03 -
1 large egg, beaten
04 -
120 ml ketchup, divided
05 -
80 ml 2% milk
06 -
2.5 ml Lawry's seasoned salt or regular table salt
07 -
1.25 ml ground black pepper
08 -
5 ml ground sage
09 -
24 g light brown sugar
→ Vegetables
10 -
225 g asparagus, trimmed
11 -
680 g russet potatoes, cut into 2.5 cm pieces
→ For Roasting
12 -
15 ml vegetable oil
13 -
10 ml dried rosemary
14 -
10 ml minced garlic
15 -
Salt and black pepper, to season vegetables
# Step-by-Step Directions:
01 -
Preheat the oven to 200°C. Lightly coat a large baking sheet with non-stick spray and set aside.
02 -
In a large bowl, gently combine ground beef, bread crumbs, and beaten egg until just incorporated.
03 -
Add half the ketchup, milk, seasoned salt, black pepper, and sage. Mix until evenly distributed, avoiding overmixing.
04 -
Divide the mixture into 6 equal portions. Shape each into a ball or disk and arrange evenly on the prepared sheet pan.
05 -
Spoon the remaining ketchup onto each meatloaf and sprinkle with brown sugar.
06 -
Distribute potatoes and asparagus in a single layer around the meatloaves. Drizzle vegetables with oil and season with rosemary, garlic, salt, and black pepper.
07 -
Place the sheet pan in the preheated oven and bake uncovered for 35–40 minutes, or until meatloaves are cooked through and potatoes are tender.
08 -
Remove the pan from the oven. Allow to stand for 5 minutes before plating and serving.
# Helpful Notes:
01 -
Substitute asparagus with green beans or broccoli as preferred. Different types of potatoes, such as Yukon gold or red, also work well.
02 -
For added flavor, tuck a piece of cheese into the center of each meatloaf or swap ketchup for barbecue sauce.
03 -
Shape the mini meatloaves evenly for consistent cooking; avoid overmixing the meat to maintain tenderness.