I am all about one-pan wonders, and this sheet-pan mini meat loaf is a prime example. If you can roast an entire meal—in this case, meat loaf, potatoes and asparagus—while sitting on the couch pretending to be productive, count me in. This mini meat loaf recipe checks every box: It’s quick, comforting and flavorful, and cleanup is ridiculously easy. The mini loaves cook way faster than a traditional meat loaf, the potatoes get those irresistible golden edges and the veggies roast up tender-crisp alongside them.
The rule for buying ground beef for burgers holds true for meat loaf: Use a good 80/20 blend. It holds together well and stays juicy without making the pan greasy. You can also use other types of ground meat, like turkey, pork or chicken. Asparagus is a go-to for roasting in the oven, but you can change things up with green beans, carrots or Brussels sprouts if you’re feeling fancy or just cleaning out the crisper drawer. If loving sheet-pan dinners is wrong, I don’t want to be right.
Ingredients for Sheet-Pan Mini Meat Loaf
- Eggs: Eggs hold the meat mixture together and add moisture. Lightly beating them before mixing helps everything combine evenly.
- Tomato juice: Tomato juice adds a subtle tang to the meat loaf base without being too heavy. It’s a great alternative to ketchup or tomato paste for a lighter texture.
- Quick-cooking oats: Oats are a classic filler that help stretch the meat and keep a tender texture. Be sure to use the quick-cooking kind so they blend into the mix and soften as they bake.
- Onion: White or yellow onion adds aromatic depth and a little sweetness to the meat loaf. Finely chopping it ensures it melts into the meat without overpowering any bites.
- Salt: Just a touch of salt enhances the overall flavor of the meat mixture.
- Ground beef: A leaner type of ground beef has enough fat to stay juicy but won’t leave you with a greasy sheet pan.
- Glaze: A classic meat loaf topping made with ketchup, mustard, brown sugar and nutmeg adds a sweet-tangy flavor and gorgeous glossy color.
- Potatoes: Yukon Gold or red potatoes are the best potatoes for our mini meat loaf sheet-pan recipe. They hold their shape, get crispy at the edges and don’t turn mushy.
- Fresh asparagus: Asparagus roasts quickly and adds color, crunch and freshness to the dish. Be sure to trim the woody ends before halving.
- Olive oil: Olive oil coats the vegetables before roasting, helping them crisp and adding a layer of rich, earthy flavor.
- Seasonings: Garlic salt and pepper add savory notes to the dish; they’re subtle but essential.
Good Food, Good Meat, Good God, Let's Eat! 