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Sheet Pan Mini Meatloaves and Veggies

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Ingredients

For the meatloaves:

  • 1 cup (2.5 oz) grated cheddar or mozzarella cheese
  • ½ cup (63g) rolled oats, ground into a coarse meal/flour
  • ½ cup (4 oz) milk
  • 1 large egg
  • ¼ cup chopped parsley, plus more for topping, optional
  • 1 tbsp dried oregano
  • 1 tbsp dijon mustard
  • 1 tbsp soy sauce or tamari
  • 1 tbsp tomato paste (or ketchup)
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 lb grass-fed ground beef

For the glaze:*

  • ¼ cup tomato paste
  • 2 tbsp apple cider vinegar
  • 2 tsp maple syrup
  • 2 tsp soy sauce or tamari
  • 2 tsp dijon mustard
  • ¼ tsp kosher salt

For the sheet pan:

  • 5 cups chopped veggies (zucchini, cauliflower, broccoli, bell pepper, potato, mushrooms, etc…)**
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • *If you want to skip this step, you can use ketchup as a glaze instead.
  • **If using a starchy vegetable like potatoes, make sure to chop them nice and small so that they cook through all the way. My favorite to use is broccoli because it gets so charred and crispy!
  • **You can really load it up with more veggies if you’d like, they just won’t get as browned/charred because it will create more steam.
  • Bulk it up! ~ You can serve this with any cooked grain or cooked pasta tossed in olive oil and salt. Or simply with some crusty bread or mashed potatoes.

Items you can prep ahead (optional)

  • Make the meatloaf mixture
  • Make the glaze
  • Chop 5 cups worth of veggies

Instructions

  • Preheat oven to 425F convection. Line a baking sheet with parchment paper.
  • To a large bowl, add all of the meatloaf ingredients except the meat. Whisk to combine, then let it sit/soak for about 5-10 minutes.
  • Meanwhile, to make the glaze, add all of the ingredients to a small pot over medium-low heat and whisk to combine. Bring it to a gentle simmer for 2 minutes, stirring often (be careful of splatter).
  • To the baking sheet, add veggies, oil, and salt and toss to coat. Spread the veggies out, then make 8 spaces to nestle in the meatloaves.
  • To the bowl, add the beef and use your hands to break the beef up into chunks and mix until everything is combined and evenly distributed. Form into 8 mini meatloves and place them onto the spaces on the baking sheet.
  • Reserve about 2-3 tbsp of the glaze, then spoon the rest on top of each mini meatloaf.
  • Bake for 30-35 minutes or until the veggies are slightly charred and the meatloaves are browned on the edges and on top.
  • Serve the meatloaves and veggies topped with parsley (if using) and with the reserved glaze on the side for dipping as needed.

Notes

Substitutions:

  • To make dairy-free, use a dairy-free cheese or leave out the cheese. Use an alternative milk. 
  • This cannot be made vegan due to the necessity of meat.
  • Replace the oats with panko breadcrumbs, if you’d like.
  • Use ground turkey, chicken, or bison in place of beef.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Meatloaf: up to 4 days in the fridge or 2 months in the freezer
    • Veggies: up to 6 days in the fridge or 2 months in the freezer 

Leftovers + Repurposing:

  • Warm up meatloaf and veg in the microwave until warmed through.
  • Turn it into a pasta! Cook pasta, toss with the veggies + olive oil/salt/pepper. Top with chopped up meatloaf (like meatballs) and cheese.
  • Make a meatloaf sandwich! Two minis should fit perfectly in between a couple slices of good country-style bread.
  • Serve it all over any cooked grain or pasta (just season it with oil, salt, and maybe a little parmesan cheese).