Sheet-Pan Mini Meat Loaf

I am all about one-pan wonders, and this sheet-pan mini meat loaf is a prime example. If you can roast an entire meal—in this case, meat loaf, potatoes and asparagus—while sitting on the couch pretending to be productive, count me in. This mini meat loaf recipe checks every box: It’s quick, comforting and flavorful, and cleanup is ridiculously easy. The mini loaves cook way faster than a traditional meat loaf, the potatoes get those irresistible golden edges and the veggies roast up tender-crisp alongside them.

The rule for buying ground beef for burgers holds true for meat loaf: Use a good 80/20 blend. It holds together well and stays juicy without making the pan greasy. You can also use other types of ground meat, like turkey, pork or chicken. Asparagus is a go-to for roasting in the oven, but you can change things up with green beans, carrots or Brussels sprouts if you’re feeling fancy or just cleaning out the crisper drawer. If loving sheet-pan dinners is wrong, I don’t want to be right.

Ingredients for Sheet-Pan Mini Meat Loaf

• Eggs: Eggs hold the meat mixture together and add moisture. Lightly beating them before mixing helps everything combine evenly.
• Tomato juice: Tomato juice adds a subtle tang to the meat loaf base without being too heavy. It’s a great alternative to ketchup or tomato paste for a lighter texture.
• Quick-cooking oats: Oats are a classic filler that help stretch the meat and keep a tender texture. Be sure to use the quick-cooking kind so they blend into the mix and soften as they bake.
• Onion: White or yellow onion adds aromatic depth and a little sweetness to the meat loaf. Finely chopping it ensures it melts into the meat without overpowering any bites.
• Salt: Just a touch of salt enhances the overall flavor of the meat mixture.
• Ground beef: A leaner type of ground beef has enough fat to stay juicy but won’t leave you with a greasy sheet pan.
• Glaze: A classic meat loaf topping made with ketchup, mustard, brown sugar and nutmeg adds a sweet-tangy flavor and gorgeous glossy color.
• Potatoes: Yukon Gold or red potatoes are the best potatoes for our mini meat loaf sheet-pan recipe. They hold their shape, get crispy at the edges and don’t turn mushy.
• Fresh asparagus: Asparagus roasts quickly and adds color, crunch and freshness to the dish. Be sure to trim the woody ends before halving.
• Olive oil: Olive oil coats the vegetables before roasting, helping them crisp and adding a layer of rich, earthy flavor.
• Seasonings: Garlic salt and pepper add savory notes to the dish; they’re subtle but essential.

Directions

Step 1: Mix and shape the meat loaf

Preheat the oven to 425°F. In a large bowl, combine the eggs, tomato juice, oats, onion and salt. Add the ground beef and mix lightly but thoroughly. Shape into six 4×2-1/2-inch loaves. Place the loaves on a sheet pan or in a large shallow roasting pan.

Editor’s Tip: If you’re not sure your loaves are all the same size, weigh them with a kitchen scale.

Step 2: Make the glaze

In a small bowl, combine the ketchup, brown sugar, mustard and nutmeg. Brush the glaze over the loaves.

Step 3: Prep the potatoes

Combine the potatoes with 2 tablespoons of oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add the seasoned potatoes to the pan in a single layer. Bake the loaves and potatoes for 25 minutes.

Step 4: Add the asparagus

Combine the asparagus with the remaining 1 tablespoon of oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper, tossing to coat. Add to the pan. Bake until a meat thermometer inserted into meat loaves reads 160° and vegetables are tender, 15 to 20 minutes. Let the meat loaf rest five minutes before serving.

Editor’s Tip: Letting the meat loaf rest a few minutes before serving ensures it won’t crumble when someone cuts into it.

Sheet-Pan Mini Meat Loaf Variations

• Try ground turkey or chicken: These lighter ground meats are excellent options for this mini meat loaf sheet-pan recipe. Just be sure to check for doneness with a thermometer, since poultry needs to reach 165°.
• Mix ground pork with the beef: Adding pork to the ground beef creates a classic, moist, juicy meat loaf.
• Go barbecue: Use your favorite barbecue sauce instead of the ketchup glaze for a smoky, sweet topping.
• Add chopped veggies to the loaf: Finely diced bell peppers, carrots or mushrooms can sneak in extra nutrition.
• Switch up the side veggies: Use broccoli florets, sweet potato chunks or even halved Brussels sprouts instead of (or alongside) the asparagus.

How to Store Sheet-Pan Mini Meat Loaf

Let the meat loaf and vegetables cool, and store them separately in airtight containers. Refrigerate for up to four days and reheat as needed for quick lunches or weeknight repeats.

Can you freeze mini meat loaf?

Yes, you can freeze mini meat loaves. Wrap the individual loaves tightly in foil or storage wrap and freeze for up to three months. You can also freeze the cooked potatoes, but skip freezing the asparagus—it’s better fresh.

How do you reheat a mini meat loaf?

Reheat the mini meat loaves in a 350° oven for about 15 minutes or microwave them on medium power until heated through. If frozen, thaw in the fridge overnight before reheating.

Sheet-Pan Mini Meat Loaf Tips

How do you make sure meat loaf doesn’t fall apart?

To keep your mini meat loaves from crumbling, use enough binding agents, like eggs and oats, and don’t overmix the meat. Shaping them tightly but gently helps them hold together without becoming dense.

What else can you serve with sheet-pan mini meat loaf?

Besides roasted potatoes and asparagus, these mini loaves pair well with a simple side salad or even a classic mac and cheese. A warm buttery roll and a dollop of extra glaze also don’t hurt.