Sheet Pan Mini Meatloaves: Easy and Delicious One-Pan Dinner Recipe

Sheet Pan Mini Meatloaves are a delightful twist on a classic comfort food that brings warmth and satisfaction to any dinner table. As a busy home cook, I often find myself searching for recipes that are not only delicious but also convenient, and these mini meatloaves fit the bill perfectly. Originating from the heart of American cuisine, meatloaf has been a beloved dish for generations, often associated with family gatherings and cozy evenings at home. What I love most about Sheet Pan Mini Meatloaves is their incredible flavor and texture; they are juicy on the inside with a slightly crispy exterior, making each bite a true delight.

People adore this dish for its versatility and ease of preparation. With just one sheet pan, you can create a wholesome meal that includes the meatloaves and your favorite vegetables, all cooked together to perfection. This not only saves time on cleanup but also allows the flavors to meld beautifully. Whether you’re serving them for a weeknight dinner or a casual gathering with friends, Sheet Pan Mini Meatloaves are sure to impress and satisfy everyone at the table.

Ingredients:

• 1 pound ground beef (or a mix of beef and pork)
• 1 cup breadcrumbs (preferably Italian seasoned)
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 1/4 cup ketchup (plus extra for topping)
• 1 large egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 tablespoon olive oil (for greasing the pan)
• Fresh parsley, chopped (for garnish)

Preparing the Meatloaf Mixture

1. In a large mixing bowl, combine the ground beef, breadcrumbs, and grated Parmesan cheese. I like to use my hands for this part, as it helps to mix everything evenly.
2. Add the milk, ketchup, and egg to the mixture. This will help keep the meatloaf moist and flavorful.
3. Next, add the finely chopped onion and minced garlic. These ingredients add a wonderful depth of flavor to the meatloaf.
4. Pour in the Worcestershire sauce, dried oregano, and dried basil. Don’t forget to season with salt and pepper to taste. I usually start with about a teaspoon of salt and half a teaspoon of pepper, but feel free to adjust according to your preference.
5. Using your hands, mix everything together until just combined. Be careful not to overmix, as this can make the meatloaf tough.

Shaping the Mini Meatloaves

1. Preheat your oven to 375°F (190°C). While the oven is heating, I like to prepare my baking sheet.
2. Grease a sheet pan with olive oil to prevent sticking. You can also line it with parchment paper for easier cleanup.
3. Using your hands, divide the meat mixture into equal portions. I usually aim for about 8 mini meatloaves, but you can make them larger or smaller depending on your preference.
4. Shape each portion into a small loaf and place them on the prepared sheet pan, leaving some space between each one for even cooking.

Adding the Topping

1. Once all the mini meatloaves are shaped, it’s time to add the ketchup topping. I like to use about a tablespoon of ketchup on each meatloaf, spreading it evenly over the top.
2. If you want to get a little creative, you can mix the ketchup with a bit of brown sugar or mustard for a different flavor profile. Just drizzle it over the top before baking.

Cooking the Mini Meatloaves

1. Place the sheet pan in the preheated oven and bake for about 25-30 minutes. The meatloaves should be cooked through and have an internal temperature of 160°F (70°C).
2. Halfway through the cooking time, I like to check on them and baste with any juices that have collected in the pan. This helps keep them moist and adds extra flavor.
3. Once they are done, remove the sheet pan from the oven and let the mini meatloaves rest for about 5 minutes. This allows the juices to redistribute, making them even more delicious.

Serving the Mini Meatloaves

1. To serve, I like to place the mini meatloaves on a platter and garnish with freshly chopped parsley for a pop of color.
2. These mini meatloaves pair wonderfully with mashed potatoes, steamed vegetables, or a simple salad. You can also serve them with extra ketchup or your favorite barbecue sauce on the side.
3. If you have leftovers, they store well in the refrigerator for up to 3 days. You can reheat them in the microwave or in the oven at 350°F (175°C) until warmed through.

Tips and Variations

• If you want to add some veggies, finely chopped bell peppers

Conclusion:

In summary, these Sheet Pan Mini Meatloaves are an absolute must-try for anyone looking to elevate their weeknight dinners with minimal effort and maximum flavor. The beauty of this recipe lies not only in its simplicity but also in its versatility. You can easily customize the meatloaves by adding your favorite herbs, spices, or even incorporating different types of ground meat, such as turkey or chicken, for a lighter option. For serving suggestions, consider pairing these delightful mini meatloaves with a side of roasted vegetables or a fresh garden salad to create a well-rounded meal. You could also serve them with creamy mashed potatoes or a tangy barbecue sauce for a fun twist. If you’re feeling adventurous, try topping them with a slice of cheese during the last few minutes of baking for a melty, indulgent finish. I wholeheartedly encourage you to give this recipe a try! I promise you won’t be disappointed. Once you’ve made these Sheet Pan Mini Meatloaves, I’d love to hear about your experience. Did you add your own twist? What sides did you serve? Share your thoughts and any variations you tried in the comments below or on social media. Let’s inspire each other to make mealtime a little more exciting! Happy cooking!

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