Description
This Sheet Pan Mini Meatloaf with Veggies recipe is a convenient and delicious one-pan meal perfect for a quick dinner. Juicy mini meatloaves are paired with flavorful green beans, mushrooms, and onions, all cooked together for a satisfying meal.
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
Veggies:
- 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 the oven to 400°F (200°C) and prepare a sheet pan with non-stick cooking spray.
- Mix the meatloaf: Combine ground meat, egg, almond flour, onion, tomato sauce, seasonings, and garlic. Shape into mini loaves and place on the sheet pan.
- Bake the meatloaves: Bake for 10 minutes to start cooking.
- Prepare the veggies: Toss green beans, mushrooms, and onions with seasonings and oil. Arrange on the sheet pan with the meatloaves.
- Finish baking: Top meatloaves with ketchup and bake for an additional 15 minutes until fully cooked.
Notes
- You can use ground turkey or ground beef for the meatloaf.
- Adjust the seasoning and vegetables to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 100 mg