Description
This Sheet Pan Mini Meatloaf with Veggies recipe is a quick, wholesome dinner that features flavorful individual meatloaves baked alongside seasoned green beans and mushrooms. Using ground turkey or beef combined with almond flour, tomato sauce, and spices, the mini meatloaves are topped with a no-sugar-added ketchup glaze and cooked on a single sheet pan for easy preparation and cleanup.
Ingredients
Scale
Meatloaf
- 2 lbs ground turkey or ground beef
- 1 large egg, beaten
- ½ cup almond flour or crushed pork rinds
- ⅓ cup chopped sweet onion
- 1 (8 oz) can tomato sauce
- ¾ tsp salt, or to taste
- ½ tsp cracked black pepper
- 1 tbsp fresh or dried parsley
- 3 cloves garlic, finely minced
- 2 tsp coconut aminos or tamari
- 8 tbsp no-sugar-added ketchup for topping
Vegetables
- 8 oz button mini mushrooms, cleaned
- 1 ½ lbs green beans, frozen or fresh, cleaned
- 1 large sweet onion, roughly chopped into chunks
- 1 ½ tbsp avocado oil
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly spray a large sheet pan with non-stick cooking spray and set aside to prepare the cooking surface.
- Prepare the Meatloaf Mixture: In a large mixing bowl, combine the ground turkey or beef, almond flour, and beaten egg. Mix gently until just combined to avoid making the meat tough. Add the tomato sauce, chopped sweet onion, salt, cracked black pepper, parsley, minced garlic, and coconut aminos or tamari. Stir everything thoroughly to incorporate all ingredients.
- Shape the Meatloaves: Divide the meat mixture into 8 equal portions. Shape each portion into a mini meatloaf and arrange them evenly spaced on one side of the prepared sheet pan.
- Start Cooking the Meatloaves: Place the sheet pan in the preheated oven and bake the mini meatloaves for 10 minutes to begin the cooking process.
- Prepare the Veggies: While the meatloaves cook, toss the green beans in a medium bowl with avocado oil, garlic powder, onion powder, salt, and pepper until evenly coated. Add the cleaned mushrooms and roughly chopped sweet onion to the bowl and toss everything together to evenly season the vegetables.
- Add the Veggies: After the initial 10 minutes of baking, carefully remove the sheet pan from the oven. Arrange the seasoned green beans, mushrooms, and onion chunks on the opposite side of the pan from the mini meatloaves. Top each mini meatloaf with 1 tablespoon of no-sugar-added ketchup to create a flavorful glaze.
- Finish Cooking: Return the sheet pan to the oven and bake for an additional 15 minutes, or until the internal temperature of the meatloaves reaches 165°F (74°C), ensuring they are fully cooked and juicy.
Notes
- You can substitute ground beef for ground turkey based on your preference or dietary needs.
- Using almond flour keeps the recipe gluten-free and adds subtle nuttiness, but crushed pork rinds are a good low-carb alternative.
- Ensure not to overmix the meat mixture to keep the meatloaves tender and moist.
- Check internal temperature with a meat thermometer to guarantee food safety.
- This recipe is convenient for meal prep as the mini portions reheat well.
