Description
A comforting and easy weeknight dinner featuring mini meatloaves and tender roasted potatoes, all made on a single sheet pan.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup ketchup
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
Instructions
- Preheat your oven to 400°F (200°C).
- Combine ground beef, breadcrumbs, ketchup, egg, onion, garlic, Worcestershire sauce, salt, and pepper in a large bowl and mix until well combined.
- Shape the mixture into mini meatloaf shapes and place them on one side of a sheet pan.
- Arrange the halved baby potatoes on the other side of the sheet pan. Drizzle them with olive oil, and sprinkle with rosemary and thyme.
- Bake for 25-30 minutes or until the meatloaves are cooked through and the potatoes are tender. Serve hot and enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days and freeze beautifully for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf with 1/2 cup potatoes
- Calories: 380
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg