Sheet Pan Meatloaves with Roasted Potatoes and Green Beans
Ingredients
The meatloaf
-
1
lb
raw 95% lean ground beef
-
¼
cup
finely chopped or grated onion
-
¼
cup
plain breadcrumbs
-
⅓
cup
barbecue sauce
-
¼
cup
barbecue sauce
-
1
teaspoon
garlic powder
The vegetables
-
12
oz
fingerling or new potatoes
-
8
oz
green beans
The seasoning and oil
-
4 ½
teaspoons
olive oil
-
to taste
salt
-
to taste
black pepper
Instructions
- Preheat the oven to 400°F and prepare a large sheet pan with aluminum foil and cooking spray.
- Toss the halved or quartered potatoes in 2 ½ teaspoons of olive oil, season with salt and pepper, and spread them on the sheet pan.
- Roast the potatoes in the oven for 20 minutes.
- While the potatoes roast, prepare the green beans by tossing them in the remaining olive oil and seasoning with salt and pepper.
- In a separate bowl, combine the ground beef, onion, breadcrumbs, ⅓ cup of barbecue sauce, and garlic powder, mixing until well combined.
- After 20 minutes, flip the potatoes and move them to one side of the sheet pan.
- Form the meat mixture into four mini loaves and place them on the sheet pan.
- Add the green beans to the remaining space on the sheet pan and return it to the oven.
- Bake for another 20-24 minutes until the meatloaves are cooked through and the vegetables are tender.
- Remove from the oven, spoon the remaining ¼ cup of barbecue sauce over the meatloaves, cover with foil, and let rest for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
353
Total fat
11g
Total carbohydrates
32g
Total protein
29g
Sodium
0mg
Cholesterol
0mg
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