If there is one food that can make you feel warm, cozy, comfy and snug with just one bite it’s my Sheet Pan Meatloaf.
There is absolutely no substitute for this beloved comfort food, and these cute mini meatloaves are the perfect answer to a busy weeknight or relaxing weekend. This hearty and satisfying sheet pan meatloaf has great flavor in every bite and the sweet and sticky sauce on top adds more flavor. Plus the sauce adds moisture to these delicious mini turkey meat loaves.
Table of contents
What makes a great meatloaf? Most lovers of this classic meal will say that it needs to be flavor packed, moist and the top of the meatloaf should be smothered with a flavor boosting sauce . My Sheet Pan Meatloaf checks all the boxes, plus you won’t be exhausted at the end of your meal since they are so easy to make.
You can even prep them in the morning or the day before, so all you have to do is pop them in the oven at dinner time when you get home.
Reasons Why You Will Love my Sheet Pan Mini Meatloaf
- Reduce your cooking time since these mini loaves cook quicker than one large meatloaf
- Sheet Pan meals are the answer to a quick and easy clean up!
- Every inch of the mini loaves is slathered with the yummy ketchup and brown sugar sauce.
- Put dinner on the table in half the time with these fast cooking, easy sheet pan mini meatloaves
- It’s convenient and easy to make with pantry staple ingredients
- Onions: Instead of chopping them finely by hand, you’ll blitz them in a food processor. Onions release moisture while they cook and help keep the mini meatloaves hydrated.
- Bell pepper: I like adding in a little red bell pepper which adds a slight sweetness and also adds moisture to the mini meat loaves too. You can feel free to leave out if you prefer.
- Garlic: Garlic adds depth of flavor to the meatloaf.
- Ground turkey: Is a great lean protein to add to your weekly meals.
- Egg: The egg adds moisture and helps bind the breadcrumbs
- Kosher salt: the pure salty taste enhances all the flavors in the mini meatloaves
- Panko breadcrumbs: helps bind the meatloaf, keeps it tender and keeps the ground turkey from being too sticky to work with. I haven’t tested this recipe out with any other breadcrumb but I am sure it would work fine.
- Ketchup: adds a subtle sweetness to the loaf
- Worcestershire: Worcestershire adds the umami rich flavor to the meatloaf
- Italian seasoning: adds an earthy, sweet and peppery flavor to the mini meatloaves
- Baby red potatoes: the light and creamy flavor of the baby red potatoes make them perfect for roasting
- Broccolini: the sweet, earthy flavor of broccolini is at it’s best when roasted
- Olive oil: oils with a higher smoke point and mild flavor are perfect when roasting vegetables, I prefer extra virgin olive oil.
Step by Step Directions
- Pulse the onions, bell peppers and garlic in a food processor.
- Mix the ground turkey, bell pepper mixture, seasonings bread crumbs and egg in a bowl until combined.
- Shape into 5 mini meatloaves and place on a baking sheet.
- Toss potatoes and broccolini with olive oil & garlic salt.
- Place broccolini with meatloaves and potatoes on their own baking sheet.
- Bake 20-25 minutes. Brush with ketchup mixture on top and bake for another few minutes.
Tips and Variations
- The great thing about meatloaf is that there are so many different sides that you can make with it. Substitute broccoli, carrots or cauliflower for the broccolini.
- Instead of baby red potatoes, you can use sweet potato, Russet potatoes, Yukon golds, or butternut squash.
- For different meat options, you can always substitute ground beef, ground chicken, or a combination of ground beef and ground pork for the ground turkey.
- Prepare everything in advance and pop it in the oven when you’re ready to have dinner.
Tomato paste always works great, just add a little bit of Worcestershire sauce to mirror the consistency of ketchup.
You can substitute Yukon Gold potatoes for the same flavor and texture.
You can keep the uncooked, tightly wrapped meatloaf in the refrigerator over night or up to 2 days.
Wrap tightly with aluminum foil or plastic wrap and you can keep the cooked meatloaf for 3 to 4 days in the refrigerator.
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Sheet Pan Meatloaf (Mini Meatloaves)
For the meatloaf
- 1/2 small white onion, roughly chopped
- 1/2 red bell pepper, roughly chopped
- 3 cloves garlic
- 1 lb. ground turkey
- 1 large egg
- 3/4 tsp. kosher salt
- freshly ground black pepper
- 1/2 cup Panko breadcrumbs
- 1 1/2 Tbsp. ketchup
- 1 tsp. Worcestershire sauce
- 1/2 tsp. Italian seasoning
For the vegetables
- 16 oz. baby red potatoes, cut in half
- 2 bunches broccolini, trimmed
- 1 Tbsp. olive oil
- 3/4 tsp. garlic salt
- 1/2 cup ketchup
- 1/2 tsp. white vinegar
- 1 1/2 Tbsp. brown sugar
- 1/2 tsp. garlic salt
- Preheat the oven to 425°F. Line 2 baking sheets with parchment paper. Set aside.
- Pulse the roughly chopped onion, bell pepper and garlic in a food processor until very finely chopped.
- To a mixing bowl combine the ground turkey, onion, bell pepper, garlic mixture, egg, salt, pepper, Panko breadcrumbs, ketchup, Worcestershire and Italian seasoning.
- Shape the meat into 5 mini meatloaves and place on one of the baking sheets.
- Toss the potatoes and broccolini with olive oil and garlic salt. Keep the veggies separated when tossing because we’re baking them on different sheet pans. Add a touch more olive oil if needed.
- Place the broccolini all around the meatloaves and place the potatoes on the other sheet pan, cut side facing down.
- Bake for 20 minutes. Meanwhile, combine the ingredients for the ketchup topping together in a bowl. Brush the ketchup topping on top of each meatloaf and continue to cook for another 5-10 minutes or until the meatloaf reaches an internal temp of 165°F. (You might have a little leftover ketchup, you can serve it for dunking potatoes or adding more on to the meatloaf).
- Cook the potatoes an additional 5 minutes longer if needed.
- Let rest for 5 minutes then enjoy!
- Storage: Wrap tightly with aluminum foil or plastic wrap and you can keep the cooked meatloaf for 3 to 4 days in the refrigerator.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie