Sheet Pan Mini Meatloaf and Veggies ~ An Easy Sheet Pan Dinner! Homemade Mini Meatloaves, Carrots and Potatoes all Made on One Sheet Pan for Busy Nights!
I can’t believe I haven’t shared this Sheet Pan Mini Meatloaf and Veggies recipe with you yet! I saw this recipe over on Countryside Cravings and I knew I had to make it. Of course, I took it and adapted it with my mini meatloaves recipe because I can never leave a recipe alone. I’m sure Malinda’s is AMAZING, but that’s how I roll. Then I posted some pics on my Instagram story of it asking if you’d like to see the recipe for these easy sheet pan dinner.
There was an overwhelming amount of you saying YES to that question! I personally love a good sheet pan meal. Some of my favorites are this Simple Chicken and Vegetable Sheet Pan Dinner, One Pan Parmesan Pork Chops and Veggies Recipe, and One Pan Sausage & Veggies.
One of my husband’s favorite meals are these Li’l Cheddar Meat Loaves that my mom made for us growing up. His whole face lights up as soon as he hears these are on the menu! Sometimes you just can’t beat the staples!
It could be why we go through so much hamburger at our house! In fact we buy it in bulk straight off the farm from neighbors. It’s so nice to have a well-stocked freezer so I always have some handy for making my recipes.
Ingredients Needed for Sheet Pan Mini Meatloaf and Veggies
- Ground beef
- Shredded Cheddar Cheese
- Quick Cooking Oats
- Onion, chopped
- Yukon gold potatoes
- Baby carrots
- Salt & Pepper
- Brown sugar
- Prepared mustard
A few weeks ago I got a chance to travel to Amarillo, Texas to experience a Feedlot to Fork Tour. Now, I’ll readily admit going into this I pretty much thought I knew it all. I mean I grew up on a farm in West Central Minnesota and having friends with beef feedlots, I thought I knew it all!
It’s kind of like when you graduate high school and know it all….
Little do you know, you don’t know much at all when you look back on it!
You know what I loved the most about this experience? Seeing the PASSION in everyone. One thing I’ve learned is that anyone that works in the farming industry is passionate about it. If you aren’t, you don’t last very long. It’s hard work, long hours and not very showy. You truly have to have a love of the industry to do it. It’s seeing that passion that makes my heart swell for the farmers because they are so good at what they do. They want the best for their animals and therefore treat them in the best way they can.
While in Amarillo the nice people at Friona Industries took us to tour of Swisher Farms Beef Feedlot location. While we were there we got to seem them mixing up the feed rations, checking the cattle in the pens and also see the feed yard manager, Trevor, work cattle with his cattle dogs. I have to say, the cattle dogs were my favorite, well maybe a close second to those cowboys!
The amount of knowledge they have is absolutely amazing. From genetics, to feed rations, to the butchering it, all just blows my mind away. Did you know they change the feed ration as a cow grows? It’s truly a science!
Here you can see the “brains” of the feed plant. This essentially makes sure that each batch of feed is mixed exactly the same. At this feedlot they feed the cattle three times per day and at the exact same time of the day to get the best results.
Did you know that every single day the cowboys check each cattle pen on horseback? While checking them they make sure each cow gets up, walks around and they make notes on them. If they think a cow is “sick” they will then separate it out and do an evaluation on it and treat it if needed.
I couldn’t pass up a photo opp with real live cowboys either! Don’t tell the hubs…wink wink!
Also, while in Texas we visited a Market Fresh. This small town Midwest girl was totally jealous of this grocery store! I wanted to put it in my back pocket and take it home with me. They had a ton of great cuts of beef, fresh seafood, and the best part was that they support the local farmers.
I loved the signs hanging up in the store supporting the local farmers. You can tell this a farming town and they are proud of it!
We also visited West Texas A&M Beef Research center. They process 100-150 cattle each year. The students from the university process all the cattle with supervisors. Everything from the processing, packaging and preparing! As they were talking about all the cuts they can make I was transported back in time. Especially when they pulled the meat buyers guide book out of the cabinet. I remember studying that in college and failing that test!
Obviously they did not. They sure knew their cuts of meat!
If you are looking for an easy dinner recipes to put on the menu this week this Sheet Pan Mini Meatloaf and Veggies is the answer! I love how it all bakes on one pan and is a meal in itself!
Tools Need to Make Sheet Pan Mini Meatloaf and Veggies
- Sheet Pan ~ This my favorite! I own multiple of them!
- Silicone Baking Mat ~ I use these from everything from sheet pan dinners, cookies, garlic bread etc. Such a breeze to clean up!
FOR MORE SHEET PAN RECIPES, CLICK HERE:
- Sheet Pan Parmesan Pork Chops & Vegetables
- Simple Chicken and Vegetable Sheet Pan Dinner
- Sheet Pan Chicken Quesadillas
- Sheet Pan Greek Chicken
Disclosure: Elanco has compensated me for my time to create this recipe. Thank you for supporting the brands that make Julie’s Eats & Treats possible. All thoughts are my own.
Sheet Pan Mini Meatloaf and Veggies
- 1 pound small Yukon gold potatoes washed and cut into 1'' chunks
- 1 pound baby carrots
- 1 Tbsp Olive Oil
- Salt & Pepper to taste
- 1 lb lean ground beef
- 1 Egg
- 3/4 c. milk
- 1 c. Shredded Cheddar Cheese
- 1/2 c. Quick Cooking Oats
- 1/2 c. onion chopped
- 1 tsp salt
- 1/2 c. ketchup
- 1/3 c. brown sugar packed
- 1 1/2 tsp prepared mustard
- Preheat oven to 400 degrees F.
- Place potatoes and carrots on large baking sheet and drizzle with 1 Tbsp olive oil, sprinkle with salt and pepper; toss to coat.
- Baked for 25 minutes, stirring once.
- Meanwhile in a medium sized bowl mix together all of ingredients for meatloaves.
- In a separate small mixing bowl combine ingredients for sauce.
- Remove veggies from oven, make room for 8 meatloaves. Top each meatloaf with sauce.
- Form meatloaf mixture into 8 meatloaves, place on sheet pan with veggies. Bake for 25-30 minutes or until meat is no longer pink.
Recipe Inspired by: Sheet Pan BBQ Meatballs Green Beans and Potatoes