Sheet Pan Mini Meatloaves with Crispy Broccoli

Sheet pan dinners have become a weeknight staple in our home, and this Sheet Pan Mini Meatloaves with Crispy Broccoli recipe has quickly risen to the top of the favorites list. Honestly, what’s not to love? Tender, flavorful mini meatloaves that cook up perfectly alongside crispy, vibrant broccoli – all on one pan! Even my picky eaters, who sometimes turn their noses up at vegetables, devour the broccoli when it’s roasted to crispy perfection like this. The ease of preparation and minimal cleanup are huge wins for busy weeknights, and the delicious, satisfying meal makes everyone happy. If you’re looking for a family-friendly, healthy-ish, and incredibly convenient dinner option, you absolutely need to try these sheet pan mini meatloaves. Trust me, your weeknight dinner routine will thank you!

Ingredients for Sheet Pan Mini Meatloaves with Crispy Broccoli

• Ground Beef: 1.5 pounds of ground beef (80/20 blend recommended for juicy and flavorful meatloaves). The foundation of our mini meatloaves, providing protein and rich meaty flavor.
• Broccoli Florets: 1 large head of broccoli, cut into florets (approximately 6 cups). Fresh broccoli is preferred for the best texture and crispiness when roasted.
• Breadcrumbs: 1 cup of breadcrumbs (panko or regular). Helps bind the meatloaf mixture and adds a tender texture. Panko breadcrumbs will offer a slightly coarser texture, while regular breadcrumbs will be finer.
• Milk: ½ cup of milk (dairy or non-dairy). Adds moisture to the meatloaf, keeping it tender and preventing it from drying out during baking.
• Egg: 1 large egg. Acts as a binder, holding the meatloaf ingredients together.
• Onion: ½ cup of finely diced yellow onion. Adds savory flavor and aromatics to the meatloaves. Yellow onions are a classic choice for meatloaf, offering a mild yet distinct onion flavor.
• Garlic: 2 cloves of garlic, minced. Enhances the savory flavor profile of the meatloaves. Freshly minced garlic is recommended for the best flavor.
• Ketchup: ¼ cup of ketchup, plus extra for topping. Adds sweetness, tanginess, and moisture to the meatloaf mixture. Also used as a classic topping.
• Worcestershire Sauce: 1 tablespoon of Worcestershire sauce. Provides a depth of umami flavor to the meatloaves.
• Dried Thyme: 1 teaspoon of dried thyme. Adds a subtle earthy and herbaceous note that complements the beef and other flavors.
• Dried Oregano: ½ teaspoon of dried oregano. Contributes a slightly pungent and aromatic flavor, enhancing the overall savory profile.
• Salt: 1 teaspoon of salt, or to taste. Enhances the flavors of all ingredients and seasons the meatloaves and broccoli.
• Black Pepper: ½ teaspoon of black pepper, or to taste. Adds a touch of spice and depth of flavor. Freshly ground black pepper is recommended for the best aroma.
• Olive Oil: 2 tablespoons of olive oil. Used for roasting the broccoli and adding richness. Extra virgin olive oil is a healthy and flavorful option.
• Optional: Parmesan Cheese: Grated parmesan cheese for sprinkling on broccoli (optional). Adds a salty, cheesy flavor and enhances browning and crispiness of the broccoli.

Instructions for Sheet Pan Mini Meatloaves with Crispy Broccoli

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Parchment paper prevents sticking and makes transferring the cooked meal easier.
2. Prepare the Broccoli: Wash and cut the broccoli into bite-sized florets. Ensure the florets are roughly the same size for even cooking. Place the broccoli florets in a large bowl. Drizzle with 1 tablespoon of olive oil, and season generously with salt and pepper. Toss to coat evenly. For extra flavor and browning, you can optionally sprinkle with grated parmesan cheese at this stage.
3. Make the Meatloaf Mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, diced onion, minced garlic, ketchup, Worcestershire sauce, dried thyme, dried oregano, salt, and black pepper.
4. Mix Gently but Thoroughly: Use your hands or a spoon to gently mix all the meatloaf ingredients together until just combined. Be careful not to overmix, as this can result in tough meatloaves. Mix until everything is evenly distributed.
5. Shape Mini Meatloaves: Divide the meatloaf mixture into approximately 8-10 equal portions. Shape each portion into a small, round or oval meatloaf. Mini meatloaves cook faster and are perfect for individual servings. Aim for consistent sizes so they cook evenly.
6. Arrange on Baking Sheet: Arrange the broccoli florets in a single layer on one side of the prepared baking sheet. Place the mini meatloaves on the other side of the baking sheet, leaving some space between each meatloaf and between the meatloaves and broccoli to ensure even cooking and browning.
7. Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the meatloaves are cooked through and the broccoli is tender-crisp and slightly browned. The internal temperature of the meatloaves should reach 160°F (71°C) when measured with a meat thermometer. The broccoli should be bright green with slightly browned edges and tender but still have a bit of bite.
8. Add Ketchup Topping (Optional): In the last 5-10 minutes of baking, you can optionally brush the tops of the mini meatloaves with extra ketchup for a classic glaze. This will caramelize slightly in the oven and add a touch of sweetness and visual appeal.
9. Rest and Serve: Once cooked, remove the baking sheet from the oven. Let the meatloaves and broccoli rest for a few minutes before serving. This allows the juices in the meatloaves to redistribute, resulting in more tender and flavorful meatloaves.
10. Serve Hot: Serve the Sheet Pan Mini Meatloaves with Crispy Broccoli immediately while they are hot and fresh. Enjoy!

Nutrition Facts for Sheet Pan Mini Meatloaves with Crispy Broccoli

(Per Serving, approximately 1 meatloaf and 3/4 cup broccoli)

• Serving Size: 1 serving
• Calories: Approximately 450 kcal
• Protein: 35g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time for Sheet Pan Mini Meatloaves with Crispy Broccoli

• Prep Time: 20 minutes (Includes chopping vegetables, mixing meatloaf ingredients, and shaping mini meatloaves)
• Cook Time: 25-30 minutes (Baking time in the oven)
• Total Time: Approximately 45-50 minutes (From start to finish, ready to serve)

This recipe is wonderfully efficient, getting a complete and delicious meal on the table in under an hour, making it perfect for busy weeknights.

How to Serve Sheet Pan Mini Meatloaves with Crispy Broccoli

This versatile sheet pan meal can be served in numerous delicious ways. Here are a few ideas:

• Classic Comfort Meal:
  • Serve with a dollop of extra ketchup on top of the mini meatloaves.
  • Pair with creamy mashed potatoes or roasted sweet potatoes for a heartier meal.
  • Add a side of warm dinner rolls to soak up any delicious pan juices.
• Healthy and Balanced Plate:
  • Serve alongside a fresh garden salad with a light vinaigrette.
  • Add a serving of quinoa or brown rice for extra fiber and whole grains.
  • Include other roasted vegetables like carrots, bell peppers, or zucchini for added nutrients and color.
• Kid-Friendly Options:
  • Cut the mini meatloaves into smaller, bite-sized pieces for younger children.
  • Serve with a side of their favorite dipping sauce, such as BBQ sauce or ranch dressing.
  • Offer a simple side of fruit like apple slices or grapes to round out the meal.
• Meatloaf “Bowls”:
  • Create a base of fluffy mashed potatoes, rice, or quinoa in a bowl.
  • Top with a mini meatloaf and a generous serving of the crispy roasted broccoli.
  • Drizzle with a flavorful gravy or pan sauce for extra richness.
• Leftover Meatloaf Sandwiches:
  • Slice leftover mini meatloaves and serve them on toasted buns or bread.
  • Add your favorite sandwich toppings like cheese, lettuce, tomato, onion, and condiments like mustard or mayonnaise.
  • Serve with a side of chips or a simple salad for a quick and easy lunch or next-day meal.

Additional Tips for Perfect Sheet Pan Mini Meatloaves with Crispy Broccoli

1. Don’t Overcrowd the Pan: Ensure that both the broccoli and mini meatloaves are arranged in a single layer on the baking sheet. Overcrowding will steam the vegetables instead of roasting them, resulting in less crispy broccoli. It can also prevent the meatloaves from browning properly. If necessary, use two baking sheets to ensure everything has enough space.
2. Customize Your Meatloaf Seasoning: Feel free to adjust the seasonings in the meatloaf mixture to your liking. You can add other herbs and spices such as Italian seasoning, paprika, garlic powder, onion powder, or a pinch of red pepper flakes for a little heat. Experiment to find your favorite flavor combinations.
3. Use Different Ground Meats: While ground beef is classic, you can also use a combination of ground beef and ground pork, ground turkey, or even ground chicken for a leaner option. Adjust cooking times slightly as needed, ensuring the internal temperature reaches 160°F (71°C) for beef and pork, and 165°F (74°C) for poultry.
4. Add Cheese to the Meatloaves: For extra flavor and richness, incorporate shredded cheese into the meatloaf mixture. Cheddar, mozzarella, Monterey Jack, or a blend of cheeses would all work well. You can also top the mini meatloaves with cheese during the last few minutes of baking for a cheesy crust.
5. Vary the Vegetables: Broccoli is fantastic in this recipe, but you can easily substitute or add other vegetables to the sheet pan. Consider adding cauliflower florets, Brussels sprouts, bell peppers, sliced carrots, green beans, or cubed potatoes. Adjust roasting times as needed depending on the density of the vegetables. Heartier vegetables like potatoes and carrots may need a slightly longer roasting time.
6. Make Ahead Meatloaf Mixture: You can prepare the meatloaf mixture ahead of time and store it in the refrigerator for up to 24 hours. This can be a great time-saver for busy weeknights. Just shape the mini meatloaves and bake as directed when you’re ready to cook.
7. Freeze Cooked Meatloaves: Cooked mini meatloaves freeze exceptionally well. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Reheat them in the oven, microwave, or skillet until heated through.
8. Elevate the Broccoli with Lemon and Garlic: For an extra flavorful broccoli, toss it with minced garlic and lemon zest before roasting. A squeeze of fresh lemon juice after roasting also brightens up the flavors and adds a zesty touch. This combination pairs beautifully with the savory meatloaves.

Frequently Asked Questions (FAQ) about Sheet Pan Mini Meatloaves with Crispy Broccoli

Q1: Can I use frozen broccoli for this recipe?
A: While fresh broccoli is recommended for the best crispiness, you can use frozen broccoli florets in a pinch. Thaw the frozen broccoli completely and pat it dry thoroughly with paper towels before roasting. Frozen broccoli tends to release more moisture, so ensure it’s dry to help it crisp up better. You may also need to roast it for a slightly longer time to achieve desired crispiness.

Q2: Can I make these meatloaves ahead of time and bake them later?
A: Yes, you can prepare the mini meatloaves ahead of time. You can shape them and store them in the refrigerator, covered, for up to 24 hours before baking. When ready to cook, simply place them on the sheet pan with the broccoli and bake as directed.

Q3: How do I prevent my meatloaves from being dry?
A: To ensure juicy meatloaves, use ground beef with a higher fat content (like 80/20 blend). Don’t overmix the meatloaf mixture, as overmixing can make them tough. Adding milk and breadcrumbs also helps retain moisture. Be careful not to overbake the meatloaves; use a meat thermometer to check for doneness and remove them from the oven as soon as they reach an internal temperature of 160°F (71°C).

Q4: Can I make this recipe vegetarian or vegan?
A: To make this recipe vegetarian, you would need to substitute the ground beef with a plant-based ground meat alternative. There are many commercially available options that work well in meatloaf recipes. For a vegan version, ensure your breadcrumbs and milk are vegan-friendly, use a flax egg or other vegan egg substitute, and choose a vegan ground meat alternative. Double-check all ingredient labels to confirm they are vegan.

Q5: What can I use instead of breadcrumbs in the meatloaf?
A: If you don’t have breadcrumbs, you can use other binders such as rolled oats (quick-cooking or old-fashioned), crushed crackers (like Ritz or saltines), or even cooked rice. These alternatives will help bind the meatloaf mixture and provide a tender texture.

Q6: How long will leftover mini meatloaves and broccoli last in the refrigerator?
A: Leftover cooked mini meatloaves and broccoli can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven, microwave, or skillet until heated through.

Q7: Can I add vegetables to the meatloaf mixture itself?
A: Yes, you can definitely add finely chopped vegetables to the meatloaf mixture. Grated carrots, zucchini, finely diced bell peppers, or mushrooms can be incorporated to add extra nutrients and moisture to the meatloaves. Just make sure the vegetables are finely chopped so they cook through evenly.

Q8: What if I don’t have Worcestershire sauce? Is there a substitute?
A: Worcestershire sauce adds a unique umami flavor, but if you don’t have it on hand, you can substitute it with a mixture of soy sauce and a touch of vinegar (like apple cider vinegar or balsamic vinegar). Alternatively, you can use a small amount of steak sauce or even a dash of fish sauce (for non-vegetarians) to provide a similar savory depth of flavor.

This Sheet Pan Mini Meatloaves with Crispy Broccoli recipe is truly a weeknight winner – easy to prepare, delicious, and satisfying for the whole family. Give it a try and experience the convenience and flavor for yourself!

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