Mini Meat Loaf Sheet-Pan Meal


  • 3 large potatoes, peeled and cut into 1/2-inch pieces
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon garlic salt, divided
  • 1/4 teaspoon pepper, divided
  • 2 large eggs, lightly beaten
  • 1 cup tomato juice
  • 3/4 cup quick-cooking oats
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1/4 cup ketchup
  • 3 tablespoons brown sugar
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon ground nutmeg
  • 1 pound fresh asparagus, trimmed and halved


  • Preheat oven to 425°. In a large bowl, combine eggs, tomato juice, oats, onion and salt. Add beef; mix lightly but thoroughly. Shape into six 4×2-1/2-in. loaves; place on a sheet pan or large shallow roasting pan. Combine ketchup, brown sugar, mustard and nutmeg; brush over loaves.
  • Combine potatoes with 2 tablespoons oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan in a single layer. Bake 25 minutes.
  • Combine asparagus with remaining 1 tablespoon oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan. Bake until a thermometer inserted into meat loaves reads 160° and vegetables are tender, about 15-20 minutes. Let stand 5-10 minutes before serving.

Test Kitchen tip

  • If your weeknights are busy, prep the loaves in the morning so they are ready for the oven in the evening.
  • Nutrition Facts

    1 meat loaf with 1-1/4 cups vegetables: 460 calories, 19g fat (5g saturated fat), 133mg cholesterol, 690mg sodium, 45g carbohydrate (13g sugars, 3g fiber), 29g protein.

    Total Time
    Prep: 35 min. Bake: 40 min. + standing

    6 servings

    I grew up with this meat loaf recipe, but I adapted it to mini meatloaves so that it would bake quicker. The sauce topping is always a hit. I added the potatoes and asparagus to make the meal easier. —Deanne Johnson, Reading, Pennsylvania

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    Written by tasteofhome


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