Sheet Pan Mini Meatloaves
Ingredients
The meatloaves
-
1
pound
ground beef
-
1
shallot
peeled and grated
-
½
cup
panko bread crumbs
-
2
cloves
garlic, minced
-
¾
teaspoon
kosher salt
-
¼
teaspoon
freshly ground black pepper
-
2
tablespoons
fresh thyme leaves
-
2
tablespoons
ketchup
The vegetables
-
1
pound
baby potatoes, halved
-
1
pound
young carrots, trimmed, peeled, and cut in half lengthwise
Optional gravy
-
1
tablespoon
butter
-
1
shallot
minced
-
1
tablespoon
fresh thyme leaves
-
2
tablespoons
flour
-
2
teaspoons
beef base
-
1
cup
water
-
2
cloves
garlic, minced
-
to taste
salt and pepper
Instructions
- Prepare all vegetables before starting to ensure everything cooks evenly.
- Preheat the oven to 450°F and line a baking sheet with aluminum foil.
- Place the carrots and halved baby potatoes on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25 minutes.
- While the vegetables are roasting, mix the ground beef, grated shallot, panko, minced garlic, salt, pepper, and thyme in a bowl. Shape into 4 mini meatloaves.
- After 25 minutes, remove the baking sheet, stir the vegetables, and make space for the meatloaves. Place the meatloaves on the sheet and brush with ketchup.
- Return the baking sheet to the oven and bake until the meatloaves reach an internal temperature of 165°F, about 10-12 minutes.
- If making gravy, melt butter in a pan, add minced shallot, garlic, and thyme, then stir in flour. Whisk in beef base and water, simmer until thickened.
- Serve the meatloaves with the roasted vegetables and gravy if desired.
Nutrition Facts (estimated)
Servings
4
Calories
339
Total fat
9g
Total carbohydrates
35g
Total protein
29g
Sodium
909mg
Cholesterol
78mg
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