Mini Meat Loaf Sheet-Pan Meal

Ingredients

• 2 large eggs, lightly beaten
• 1 cup tomato juice
• 3/4 cup quick-cooking oats
• 1/4 cup finely chopped onion
• 1/2 teaspoon salt
• 1-1/2 pounds lean ground beef (90% lean)
• 1/4 cup ketchup
• 3 tablespoons brown sugar
• 1 teaspoon prepared mustard
• 1/4 teaspoon ground nutmeg
• 3 large potatoes, peeled and cut into 1/2-inch pieces
• 3 tablespoons olive oil, divided
• 1/2 teaspoon garlic salt, divided
• 1/4 teaspoon pepper, divided
• 1 pound fresh asparagus, trimmed and halved

Directions

• 1. Preheat oven to 425°. In a large bowl, combine eggs, tomato juice, oats, onion and salt. Add beef; mix lightly but thoroughly. Shape into six 4×2-1/2-in. loaves; place on a sheet pan or large shallow roasting pan. Combine ketchup, brown sugar, mustard and nutmeg; brush over loaves.
• 2. Combine potatoes with 2 tablespoons oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan in a single layer. Bake 25 minutes.
• 3. Combine asparagus with remaining 1 tablespoon oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan. Bake until a thermometer inserted into meat loaves reads 160° and vegetables are tender, 15-20 minutes. Let stand 5-10 minutes before serving.

ORIGINAL RECIPE