Description
Skip the boring meatloaf and try these mini versions instead! One pan, way less cleanup, and they cook in half the time – your family will be fighting over the last one.
Ingredients
Scale
- 1½ pounds (680g) ground beef (85/15 lean-to-fat ratio)
- ½ cup (50g) breadcrumbs (plain or Italian-seasoned)
- 1 large egg, lightly beaten
- ¼ cup (60ml) milk
- ½ cup (80g) finely diced onion
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup (75g) ketchup, divided
- 1 pound (450g) baby potatoes, halved or quartered
- 2 large carrots, cut into 1-inch chunks
- 1 bell pepper, cut into 1-inch pieces
- 1 medium zucchini, cut into 1-inch chunks
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs (rosemary, thyme, or Italian blend)
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or foil sprayed with cooking spray.
- In a large bowl, combine potatoes, carrots, bell pepper, zucchini, and red onion with olive oil, garlic powder, dried herbs, salt, and pepper until evenly coated.
- In a separate bowl, gently mix ground beef, breadcrumbs, egg, milk, diced onion, garlic, Worcestershire sauce, Italian herbs, salt, and pepper until just combined.
- Divide the meat mixture into 4-6 equal portions and shape each into an oval loaf about 1½ inches tall.
- Arrange the mini meatloaves on one side of the prepared baking sheet and brush the tops with half of the ketchup.
- Spread the seasoned vegetables in a single layer on the remaining space of the baking sheet.
- Bake for 20 minutes, then brush the meatloaves with remaining ketchup and stir the vegetables.
- Return to the oven for another 10-15 minutes until meatloaves reach an internal temperature of 160°F (71°C) and vegetables are tender.
- Let rest for 5 minutes before serving.