Tired of doing a load of dishes at the end of family meal prep? Well, I’m here to help make clean-up a breeze with this One-Pan Mini Meatloaf dish. Classic meatloaf formed into individual servings partnered with herby roasted potatoes and honey-glazed carrots. This one will soon be on your menu rotation and leave the family coming back for more!
For the Potatoes
1, 1.5 lb bag of Blushing Belle Little Potato Company Potatoes
2 tablespoons Olive Oil
2 teaspoons Montreal Steak Seasoning
For the Carrots
1, 12 oz Bag of Baby Carrots
1/4 cups Honey
2 tablespoons Olive Oil
1 teaspoon Garlic Powder
1/2 teaspoon Kosher Salt
2 tablespoons Italian Parsley
For the Mini Meatloaf
1.5 lbs Lean Ground Beef
1 cups Dried Italian Breadcrumbs
1 Green Bell Pepper, diced
1 Small Sweet Onion, diced
2 large eggs
1.5 teaspoons Montreal Steak Seasoning
1.5 cups Ketchup
1.5 tablespoons Worcestershire Sauce
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Prep potatoes by cutting each little potato in half and placing into a large bowl. Drizzle cut potatoes with olive oil and Montreal steak seasoning and toss to combine. Transfer potatoes to the left side of your lined baking sheet, placing potatoes cut side down.
Prep carrots by pouring contents of entire bag into the same mixing bowl. (No need to wash bowl.) Toss carrots with honey, olive oil, garlic powder, kosher salt, and Italian parsley. Add prepared carrots to the right side of your lines baking sheet, leaving the center aisle of the baking sheet open for the individual meatloafs.
To prepare the individual meatloafs, add ground hamburger to the same mixing bowl (Again, no need to wash.) Add breadcrumbs, green bell pepper, onion, eggs, Montreal steak seasoning, 1 cup ketchup, and Worcestershire. Mix with hands until all ingredients are combined.
To begin forming your mini meatloaves, grab a handful of the meat mixture (roughly 6 oz) and form in to a rectangle. The goal is to get 4 mini meatloaves out of the 1.5 pounds of ground beef. Place mini meatloaves staggered down the center of the pan, between the potatoes and carrots.
Bake all ingredients on the pan for 25 minutes. Remove pan from oven, baste each meatloaf with additional 1/2 cup of ketchup. Put back in the oven and cook for an additional 10 minutes or until the internal temperature of the meatloaves reaches 160°F.
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Total Time: 50 Minutes
Servings: 4
