Mini Meatloaf Sheet Pan

Ingredients

• 1 slice bread
• 3 tablespoons milk
• 1/4 cup ketchup
• 2 tablespoons mustard
• 1 lb ground beef
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 cup parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large egg beaten
• 1/2 cup shredded cheddar cheese
• 1 lb baby potato butter potatoes halved
• 3 cups broccoli florets cut into bite-size pieces
• 2 tablespoons olive oil divided
• salt and pepper

Instructions

• Preheat oven to 375 degrees.
• In a medium bowl, mix together milk and bread until a paste is formed.
• In a small bowl, mix together the ketchup and mustard.
• Then in the bowl, with the milk and bread paste, add the ground beef, Worcestershire sauce, onion powder, garlic powder, salt, pepper, parmesan cheese, shredded cheddar cheese, egg, and half of the ketchup mustard mixture. Mix all of the ingredients until everything is evenly distributed throughout the meat. Form into four loaves and place onto a sheet pan coated with cooking spray. Spread the remaining ketchup and mustard mixture evenly onto the top of the meatloaves.
• In another medium bowl, mix together the potatoes with 1 tablespoon of olive oil, salt, and pepper. Place onto the sheet pan next to the meatloaf.
• In the same medium bowl as the potatoes, mix together broccoli florets and 1 tablespoon of olive oil. Place on the sheet pan next to the potatoes.
• Cook for 40 minutes or until meatloaves are cooked completely and veggies are roasted.
• Serve immediately or store in glass meal prep containers for dinner throughout the week.

ORIGINAL RECIPE