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Sheet Pan Mini Meatloaf with Mashed Potato Topping

Close-up of several baked mini meatloaf portions topped with piped mashed potatoes and drizzled with glaze.
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Make individual meatloaf portions quickly on a sheet pan. This recipe offers fast cooking time and easy cleanup, perfect for a family-friendly weeknight dinner or meal prep.

Ingredients

Scale
  • 1.5 lbs ground beef (85/15 recommended)
  • 1/2 cup breadcrumbs (Panko or regular)
  • 1/4 cup milk
  • 1 large egg
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup ketchup (for the mix)
  • 1/4 cup BBQ sauce (for the glaze)
  • 1 tablespoon Worcestershire sauce (for the glaze)
  • 1 cup prepared mashed potatoes (for topping)
  • 1 tablespoon butter (for mashed potatoes)
  • 1/4 cup shredded cheddar cheese (optional topping)
  • 1 cup mixed vegetables (carrots, broccoli florets for the sheet pan)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, salt, pepper, garlic powder, and 1/4 cup of ketchup. Mix gently with your hands until just combined; do not overmix.
  3. Divide the meat mixture into 8 equal portions. Shape each portion into a small loaf shape (about 2 inches wide) and place them on the prepared baking sheet.
  4. In a small bowl, mix the BBQ sauce and Worcestershire sauce to create the glaze. Brush the tops of the mini meatloaves evenly with the glaze.
  5. Arrange the mixed vegetables around the meatloaves on the sheet pan.
  6. Bake for 15 minutes.
  7. While the meatloaves bake, prepare your mashed potatoes. If using pre-made potatoes, stir in the butter.
  8. After 15 minutes of baking, remove the sheet pan from the oven. Spoon or pipe a dollop of mashed potatoes onto the top of each mini meatloaf. Sprinkle with cheddar cheese, if using.
  9. Return the sheet pan to the oven and bake for another 10 to 15 minutes, or until the internal temperature of the meatloaf reaches 160 degrees Fahrenheit and the potatoes are lightly browned.
  10. Remove from the oven and let rest for 5 minutes before serving directly from the sheet pan for a simple, portion-controlled dinner.

Notes

  • For freezer-friendly portions, assemble the meatloaves (without the potato topping), wrap them individually, and freeze. Thaw overnight before baking.
  • Use ground turkey for a lighter option, but add 1 tablespoon of olive oil to keep the texture moist.
  • If you skip the sheet pan vegetables, increase the baking time by 5 minutes.

Nutrition

Find it online: https://dishicious.com/easy-sheet-pan-mini-meatloaf-recipe/