Sheet Pan Mini Meatloaf and Potatoes
Sheet Pan Mini Meatloaf and Potatoes features tender mini meatloaves with seasoned potato wedges. It's quick to prep and bakes in under 40-minutes. Great for busy weeknights or lazy evenings. Your kids will love this one!
Post update 06/2/26
Why This Recipe Works
- Mini meatloaves cook faster and develop crispy edges on a sheet pan.
- Potatoes roast perfectly alongside the meatloaf at the same time.
- Individual meatloaves make portioning easy, so it's ideal for smaller eaters and meal prepping.
Sheet Pan Mini Meatloaf Recipe Is Genius!
If you love meatloaf but hoping for a less fussy and time-saving recipe, this sheet pan meal is your go-to. The ingredients are simple, pantry and fridge staples, and it takes practically no time to prep and baking in the oven. This is basically classic comfort food without a ton of work and a sink full of dishes. Plus, who doesn't love anything when it's in mini form.
This is also a great meal for the meat and potato lover in your life. My husband was super excited to see the main event on the sheet pan was a hearty piece of beef and roasted potatoes.
Ingredients You Need
- Ground beef- We use lean ground beef.
- Potatoes- Russet potatoes make great wedge potatoes.
- Meatloaf filling- Onions, shredded carrots, bread crumbs, parm cheese, ketchup, A1 steak sauce, egg, and seasonings.
- Olive oil- For the potatoes while they roast.
How To Make This Easy Meatloaf Sheet Pan Meal
- Preheat oven to 400℉ and prepare your sheet pan with a baking rack.
- Prepare potatoes by cutting into wedges. Place in a bowl and toss with oil and seasonings.
- Next make meat loaf mixture by combining all the filling first--egg, bread crumbs, parm cheese, seasonings, onions, and carrots, then add ground beef and combine.
- Divide meatloaf into 4 sections and form into mini meatloaf shapes.
- Assemble meatloaf and potatoes on your prepared baking sheet and bake in the oven for 35-40 minutes. NOTE: if using a glaze, spoon over the top the last 5-minutes of baking.
Ang's Helpful Tips
- Use a full-size sheet pan for space and airflow, along with a baking rack to keep the grease separate while cooking.
- Don't overmix your meat mixture. Combine just until it comes together.
- A meat thermometer is helpful to make sure you don't undercook or overcook the meatloaves. Check for a temp of 160 °F for best results.
- Rotate or stir veggies midway if needed for even roasting. If you're using veggies that cook faster, remove them when they are tender.
Customize or Substitute
- Meat choices: Swap in ground turkey, pork, or mix ground beef/pork for flavor balance.
- Binders: Use oat flour, quick oats, or gluten-free bread crumbs.
- Veggies: Swap regular potatoes for sweet potatoes, cauliflower, or brussels sprouts. Make sure they are on the larger side so they don't over cook.
- Make a glaze: We add ketchup to the top just before serving or make this simple glaze from my Ground Turkey Meatloaf With Brown Sugar Glaze. You can also spread on BBQ sauce for a smoky flavor.
Try These Sheet Pan Meals Next!
Join the sheet pan club and make these fantastic recipes next:
- Sheet Pan Chicken Fajitas
- Pesto Chicken Sheet Pan Meal
- Teriyaki Salmon Sheet Pan Meal
- Sheet Pan Breakfast Quesadillas
- Caprese Chicken Sheet Pan Meal
Sheet Pan Mini Meatloaf and Potatoes
Sheet Pan Mini Meatloaf and Potatoes features tender mini meatloaves with seasoned potato wedges. It's quick to prep and bakes in under 40-minutes. Great for busy weeknights or lazy evenings. Your kids will love this one!
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Servings: 4 servings
Calories: 484kcal
Equipment
- half sheet pan
- foil
- baking rack
- medium bowl
Ingredients
For the Potato Wedges
- 4 medium russet potatoes, scrubbed clean and cut into large wedges I leave the skin on
- 2 tablespoon olive oil
- ½ teaspoon garlic powder
- ¾ teaspoon dried rosemary
- ½ teaspoon dried parsley
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
For the Mini Meatloaves
- 1 lb lean ground beef
- 1 egg
- ¼ cup yellow onion, diced fine
- ½ cup shredded carrots, from 2 small carrots optional
- ½ cup panko bread crumbs
- ¼ cup parmesan cheese
- ¼ cup ketchup, plus more for glazing
- 1 tablespoon A1 steak sauce or use 2 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Preheat oven to 400℉ and line a large sheet pan with foil, then place a baking rack on top.
- In a medium bowl combine potato wedges with 2 tbsp olive oil, ½ tsp garlic powder, ¾ tsp dried rosemary, ½ tsp dried parsley, ¾ tsp kosher salt, and ½ teaspoon black pepper. Spread potatoes in an even layer on half of your prepared sheet pan.
- In the same bowl combine 1 egg, ¼ cup onion, ½ cup shredded carrots, ½ cup panko crumbs, ¼ cup parm cheese, ¼ cup ketchup, 1 tbsp A1 sauce, 1 tsp oregano, and ½ teaspoon each of garlic powder, parsley, kosher salt, and pepper. Add ground beef and combine just until incorporated.
- Divide meat mixture into 4 pieces and form into mini loaves. Place on the other half of the sheet pan at least 1-inch apart. See post for images.
- Place sheet pan in your preheated oven and bake for 35-40 minutes or until meatloaf reaches an internal temperature of 160℉. Optional to glaze the top of each meatloaf with ketchup the last 5-minutes of the cooking time.
If your potato wedges need more time, remove the meatloaves and keep warm under foil while you finish roasting the potatoes.
Notes
Leftovers:
Meatloaf makes great sandwiches the following day. Slice and add to your favorite bread with mayo and a thick slice of tomato. Yum!
See post for additional tips and suggestions.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Nutrition
Calories: 484kcal | Carbohydrates: 50g | Protein: 34g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 115mg | Sodium: 1057mg | Potassium: 1417mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2807IU | Vitamin C: 14mg | Calcium: 152mg | Iron: 6mg
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