Sheet Pan Mini Meatloaf, Potatoes, & Veggies

Sheet Pan Mini Meatloaf with Potatoes and Vegetables

Servings: 4
Time: 50 minutes

INGREDIENTS:

1 lb lean ground beef ** (see tidbit)
1/2 cup BBQ sauce, divided
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried thyme
½ tsp salt
1 pinch of black pepper
1 lb. green beans or brussel sprouts
1 large sweet potato cut into ½ inch pieces (peel if desired)
5 cloves garlic
2 tbsp olive oil
Salt & pepper
Optional fresh parsley chopped as garnish

INSTRUCTIONS:

Preheat oven to 400 degrees
Line a large baking sheet with parchment paper or tin foil. Place the sweet potato cubes, vegetable, and minced garlic on the baking sheet. Drizzle oil then gently toss to coat and sprinkle with salt & pepper before spreading them out in a single layer.
Place the baking sheet in the oven and roast the vegetables for 15 minutes.
While the vegetables are roasting, mix the ground beef with ¼ cup BBQ sauce, garlic powder, onion powder, thyme, salt and pepper. Divide the meat mixture into 4 portions and shape each into a football shape about ¾ inch thick. Set aside.
After the vegetables have been in the oven for 15 minutes, remove the baking sheet from the oven. Stir vegetables then make space between them for the meatloaves.
Place the meatloaves on the pan and spread the remaining BBQ sauce over each one.
Return the baking sheet to the oven and bake for another 15-20 minutes or until at 165 degrees.
Remove the baking sheet from the oven, sprinkle with chopped parsley (if desired) and serve.

TIDBITS:

So this is a meal that's reeeaaalllly easy to eat a lot of. Josh and I each ate 2 loaves and had a lot of vegetables left. If you're trying to portion control I think 1 loaf with veggies is definitely enough BUT if you're like us and would prefer a lot of meat I would double the meat, BBQ sauce, and spices.