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–+ servings
Mini meatloaves and roasted vegetables on sheet pan.
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4.60 from 32 votes

Mini Meatloaf Sheet Pan Dinner

This mini turkey meatloaf sheet pan dinner is a complete meal, all on one sheet pan, perfect for an easy weeknight meal!
Prep Time20 minutes
Cook Time35 minutes
Cooling Time5 minutes
Total Time1 hour
Course: Main Dish
Cuisine: American
Servings: 4
Author: Rachel Gurk

Ingredients

For Meatloaf:

  • 1 pound ground turkey (I recommend 93/7)
  • 1 small onion, grated or finely minced
  • 1 large egg, beaten
  • ½ cup ketchup, additional for topping if desired
  • ½ cup bread crumbs
  • ½ cup minced fresh parsley
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon coarse ground black pepper

For Vegetables:

  • 1 pound small potatoes, cut in half
  • 1 pound carrots, cut into ½ -inch rounds (or whole baby carrots)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt, or to taste
  • ¼ teaspoon coarse ground black pepper, or to taste

Instructions

  • Preheat oven to 400°F.
  • In a large bowl, combine ground turkey, onion, egg, ketchup, bread crumbs, parsley, Italian seasoning, salt, and pepper. Mix until just combined (I use my hands). Do not overmix.
    1 pound ground turkey , 1 small onion, grated or finely minced, 1 large egg, beaten, ½ cup ketchup, additional for topping if desired, ½ cup bread crumbs, ½ cup minced fresh parsley, 1 teaspoon Italian seasoning, ½ teaspoon coarse ground black pepper, ½ teaspoon kosher salt
  • Divide meat mixture into 4 evenly sized mini meatloaves and place on a rimmed sheet pan, 13 x 18 inches.
  • Toss the potatoes and carrots with olive oil, salt, and pepper in a clean bowl. Arrange potatoes and carrots around meatloaves in an even, single layer.
    1 pound small potatoes, cut in half, 1 pound carrots, cut into ½ -inch rounds , 2 tablespoons olive oil, ½ teaspoon kosher salt, or to taste, ¼ teaspoon coarse ground black pepper, or to taste
  • Bake for 20 minutes. Remove pan from oven, carefully stir potatoes and vegetables, and return pan to oven.
  • Continue to bake for 10 to 15 minutes or until internal temperature of meatloaves registers as 165°F on an instant read thermometer, and potatoes and carrots are tender. If desired, top meatloaves with additional ketchup in the last 2 to 3 minutes of cooking time.
  • Let cool for 5 minutes before serving.

Notes

  • Meat: Any type of ground meat or a combination can be used. Choose meat with a lower fat percentage so the sheet pan meal doesn't get too greasy. 
  • Different vegetables: Feel free to substitute vegetables you prefer or have in the fridge. Shorter-cooking vegetables can be added halfway through the total cooking time. 
  • Variations: To make Whole30 compliant, use almond meal/flour instead of breadcrumbs, or skip the breadcrumbs completely. Use a Whole30 compliant ketchup. To make gluten-free, use oats or oat flour instead of breadcrumbs.

Nutrition

Serving: 1meatloaf with vegetables | Calories: 428kcal | Carbohydrates: 50g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 1132mg | Potassium: 1420mg | Fiber: 7g | Sugar: 15g | Vitamin A: 19845IU | Vitamin C: 29mg | Calcium: 113mg | Iron: 4mg

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