Sheet Pan Mini Meatloaf with Vegetables
Ingredients
The meatloaf
-
1
lb.
lean ground beef
-
⅓
cup
BBQ sauce
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
¼
teaspoon
dried thyme
-
½
teaspoon
salt
-
1
pinch
black pepper
The vegetables
-
1
lb.
Brussels sprouts
-
1
large
sweet potato
-
2
cloves
garlic
-
2
tablespoons
olive oil
-
salt and pepper
-
optional
fresh parsley
Instructions
- Preheat the oven to 400℉ and line a large baking sheet with parchment paper or a silicone mat.
- Place sweet potato cubes, Brussels sprouts, and minced garlic on the baking sheet, drizzle with olive oil, toss to coat, and season with salt and pepper.
- Roast the vegetables in the oven 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, then shape into 4 mini meatloaves.
- After 15 minutes, stir the vegetables and make space for the meatloaves on the baking sheet.
- Place the meatloaves on the pan and spread the remaining BBQ sauce over each one.
- Return the pan to the oven and bake for an additional 12-15 minutes until the meatloaves reach 165℉ internally.
- Remove from the oven, sprinkle with parsley if desired, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
380
Total fat
17g
Total carbohydrates
32g
Total protein
29g
Sodium
645mg
Cholesterol
mg
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