Mini Meatloafs and Potatoes
Get ready to savor a comforting, family-friendly dinner with these delicious Mini Meatloafs and Potatoes! This easy sheet pan recipe combines tender, flavor-packed mini meatloafs, made with a blend of ground beef and pork, with perfectly roasted baby potatoes seasoned with rosemary and paprika. Topped with a glossy ketchup glaze, these individual-sized meatloafs bake alongside the potatoes for a hassle-free, one-pan meal that's ideal for busy weeknights. With just 15 minutes of prep time and loads of hearty, savory flavor in every bite, this recipe is sure to become a household favorite. Serve it straight from the oven for a satisfying, no-fuss dinner that's as comforting as it is delicious.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 1 large Egg
- 0.25 cup Milk
- 0.25 cup Ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pound Baby potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Fresh rosemary
- 0.5 teaspoon Paprika
- 0.25 cup Ketchup (for topping)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper for easy cleanup.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
Divide the meat mixture into 4 equal portions and shape each portion into a small loaf. Place the mini meatloafs on one side of the prepared baking sheet.
Halve or quarter the baby potatoes, depending on their size, to ensure even cooking. In a separate bowl, toss the potatoes with olive oil, fresh rosemary, paprika, salt, and pepper to taste.
Arrange the seasoned potatoes on the other side of the baking sheet, spreading them out in a single layer to ensure they roast evenly.
Brush the tops of the mini meatloafs with the additional ketchup for a flavorful glaze.
Bake in the preheated oven for 30–35 minutes, or until the meatloafs reach an internal temperature of 160°F (71°C) and the potatoes are golden and tender.
Remove the baking sheet from the oven and let the meatloafs rest for 5 minutes before serving.
Serve the mini meatloafs alongside the roasted potatoes, and enjoy a delicious, hearty meal!
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 993 mg | 43% | |
| Total Carbohydrate | 39.9 g | 14% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 9.2 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1011 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
