Sheet Pan Mini Meatloaves
From the kitchen of Dianna Watkins
A fresh take on a comfort classic!
INGREDIENTS
- 12 ounces baby new potatoes, quartered
- 8 ounces fresh green beans, trimmed and cut in half
- 2 tablespoons olive oil
- salt and pepper, to taste
- 1 pound lean ground beef
- 1/4 cup very finely minced onion
- 1/4 cup fine dry bread crumbs
- 1/2 cup barbecue sauce, divided
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs
- pinch of crushed red pepper flakes
DIRECTIONS
- Preheat the oven to 400°F. Coat a large, rimmed 15×10-inch baking sheet with nonstick spray.
- Place the quartered baby potatoes and cut green beans on one half of the baking sheet pan. Drizzle with olive oil and sprinkle with some salt and pepper. Toss to coat, then push them to the side, trying to keep them in a single layer, with the potatoes cut side down.
- In a large bowl combine lean ground beef, finely minced onion, breadcrumbs, 1/3 cup barbecue sauce, coarse salt, black pepper, garlic powder, dried Italian herbs, and a pinch of crushed red pepper flakes. Mix lightly until incorporated.
- Divide the mixture into 4 equal sections.
- Shape beef mixture into (4) 3 & 1/2 x 2-inch mini meat loaves, then place on the baking sheet with the veggies.
- Transfer to the oven and bake for 23 to 25 minutes or until loaves are done (160°F internally) and vegetables are fork tender.
- Remove from the oven, baste the meat loaves with the remaining barbecue sauce. Loosely cover with foil and let stand 10 minutes.
- Serve and enjoy!