Back to Recipe
Sheet Pan Meatloaf and Vegetables

Sheet Pan Meatloaf and Vegetables

Make a quick, easy and delicious sheet pan dinner with this Sheet Pan Mini Meatloaf and Vegetables Recipe!

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6 serving

Calories: 778 kcal per serving

Ingredients

  • 2 Pounds - Lean Ground Beef
  • 2 - Eggs
  • 2 Cups - Old Fashioned Oats or Gluten Free Oats
  • ½ Cups - Evaporated Milk
  • ½ Cups - Onion
  • 1 Tsp - Salt
  • ½ Tsps - Black Pepper
  • 1 - Frozen Green Beans
  • 4 - Yukon Gold Potatoes
  • olive oil spray
  • Garlic Salt
  • 2 Cups - Ketchup
  • 1 ½ Cups - Brown Sugar
  • ½ Tsps - Onion Powder
  • 1 Tsp - Liquid Smoke
  • ½ Tsps - Garlic Powder

Instructions

  1. Preheat the oven to 400°F.
  2. Combine the meatloaf ingredients in a large bowl.
  3. Spray a full size sheet pan with non stick cooking spray.
  4. Line 1/3 of the pan with foil to place the meatloaf on.
  5. Shape a handful of the meat ingredients into a mini meatloaf and place on the foil.  This should make at least 6 mini meatloaf. 
  6. Evenly add the veggies beside the meatloaf.
  7. Coat the veggies with olive oil spray and garlic salt.
  8. Bake in the oven at 400°F for 20 minutes.
  9. While it is baking, bring the sauce ingredients to boil in a small saucepan and on medium-high heat and whisk them together until the sugar is well dissolved.
  10. After 20 minutes, carefully remove the sheet pan and coat the meatloaf with the sauce, plus turn the vegetables, and then continue cooking for an additional 20 minutes.  The internal temperature of the meat should be at least 165°F.
  11. Remove and serve.

Nutrition

Energy: 778 kcal | Total Fat: 13 g | Saturated: 5 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 162 mg | Total Carbs: 125 g | Fiber: 7 g | Sugars: 78 g | Proteins: 44 g | Sodium: 1,741 mg | Polyunsaturated: 2 g | Monounsaturated: 5 g

©2026 OnlineCook LLC