Mini Meatloaf and Veggie Medley

This dish is like a warm hug on a plate—classic meatloaf, but cuter, quicker, and served with a colorful array of roasted veggies that even picky eaters can get behind. Whether you’re feeding little ones or looking for portion-controlled comfort food, these mini loaves and their veggie companions are a win.

Why You’ll Love Mini Meatloaf and Veggie Medley

This recipe is a crowd-pleaser for all ages. The mini loaves feel special (there’s something satisfying about your own personal meatloaf, right?), and the roasted veggies bring in color, flavor, and balance. It’s a full meal on one pan—less mess, less stress, and all the goodness of a home-cooked dinner.

Ingredients

For the Mini Meatloaf:

• 1 lb ground beef (or ground turkey for a leaner option)
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1/4 cup ketchup (plus more for topping)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

For the Veggie Medley:

• 2 cups baby potatoes, halved
• 1 cup baby carrots
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Optional: a sprinkle of Parmesan or fresh parsley before serving

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it for easy cleanup.
2. Make the Meatloaf Mixture:
   In a large bowl, combine the ground meat, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, ketchup, salt, pepper, and oregano. Mix gently with clean hands or a spatula—don’t overwork it or you’ll end up with dense loaves.
3. Shape into Minis:
   Divide the meat mixture into 4–6 mini loaves and place them on one side of the baking sheet. Top each with a small dollop of ketchup (that glossy glaze is half the charm).
4. Prep the Veggies:
   Toss the potatoes, carrots, zucchini, and bell pepper with olive oil, garlic powder, salt, and pepper. Spread them out on the other side of the baking sheet in a single layer.
5. Bake It All Together:
   Pop the tray in the oven and roast for 25–30 minutes, or until the meatloaves are cooked through (internal temp should hit 160°F) and the veggies are golden and tender.
6. Optional Finishing Touches:
   Sprinkle grated Parmesan over the veggies or garnish the meatloaves with fresh parsley. Totally optional, but highly recommended for that extra oomph.

Tips & Tricks

• Want it sneakily healthy? Shred some carrots or zucchini into the meat mixture. Your kids will never know.
• Short on time? Chop your veggies smaller so they roast faster.
• Making ahead? You can shape the meatloaves a day ahead and refrigerate them. Pop them in the oven when you’re ready.
• Serving for guests? Try baking them in muffin tins for cute, uniform portions.

Discover more About Easy Sheet Pan Dinners Kid Friendly.