Sheet Pan Meatloaf (Mini Meatloaves)

mini meatloaves topped with ketchen on a sheet pan surrounded by roasted broccoli and potatoes

Sheet Pan Meatloaf (Mini Meatloaves)

Meatloaf gets a fun upgrade in this Sheet Pan Meatloaf recipe. Mini in size but big on flavor, made with ground turkey and served with potatoes and broccolini. It's a super easy classic to make any night of the week!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 314kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

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

Ketchup topping

1/2 cup ketchup
1/2 tsp. white vinegar
1 1/2 Tbsp. brown sugar
1/2 tsp. garlic salt

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Instructions

Preheat the oven to 425°F. Line 2 baking sheets with foil or parchment paper. Set aside.
Pulse the roughly chopped onion, bell pepper and garlic in a food processor until very finely chopped.
1/2 small white onion, roughly chopped, 1/2 red bell pepper, roughly chopped, 3 cloves garlic
To a mixing bowl combine the ground turkey, onion, bell pepper, garlic mixture, egg, salt, pepper, Panko breadcrumbs, ketchup, Worcestershire and Italian seasoning.
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
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.
16 oz. baby red potatoes, cut in half, 2 bunches broccolini, trimmed, 1 Tbsp. olive oil, 3/4 tsp. garlic salt
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).
1/2 cup ketchup, 1/2 tsp. white vinegar, 1 1/2 Tbsp. brown sugar, 1/2 tsp. garlic salt
Cook the potatoes an additional 5 minutes longer if needed.
Let rest for 5 minutes then enjoy!

Video

Notes

Storage: Wrap tightly with aluminum foil or plastic wrap and you can keep the cooked meatloaf for 3 to 4 days in the refrigerator.

Nutrition