Sheet Pan Mini Meatloaf Meal
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There’s something so satisfying about making a delicious dinner without creating a mountain of dishes to wash afterward. That’s why I absolutely love sheet pan meals—they’re simple, flavorful, and keep cleanup to a minimum. This Sheet Pan Mini Meatloaf Meal recipe is a perfect example of how you can create a hearty, satisfying dinner with just one pan. This makes it an ideal choice for busy weeknights or when you just don’t feel like spending extra time in the kitchen.

This sheet pan meal is not only delicious but also incredibly quick to prepare. The mini meatloaves are a game-changer! They cook much faster than traditional meatloaf yet retain all the juicy, flavorful goodness. Cutting the potatoes into smaller, bite-sized pieces ensures they cook to tender perfection in no time. To round out the meal, fresh green beans are added to the sheet pan, and they roast beautifully, becoming tender and slightly caramelized in just minutes. The combination of these quick-cooking components makes this dish a convenient, balanced dinner option that doesn’t sacrifice on flavor.
Ingredients for Sheet Pan Meatloaf Meal
- RUSSET POTATOES
- WATER
- BUTTER
- MILK
- SALT AND PEPPER
- EGG
- ONION
- ITALIAN SEASONING
- KETCHUP
- PANKO BREAD CRUMBS
- MILK
- DRIED PARSLEY
- GROUND BEEF
- BBQ SAUCE
- FRESH TRIMMED GREEN BEANS
- OLIVE OIL
- OPTIONAL KINDERS BUTTERY STEAKHOUSE SEASONING

Instructions for Mini Meatloaf Sheet Pan Recipe
Start with the Mashed Potatoes
Start by lining a large sheet pan with aluminum foil. This will make for easy cleanup. Then, take another piece of foil the same size as the sheet pan and generously spray it with non-stick cooking spray. Place the peeled and cubed russet potatoes (about 1 1/2 pounds) in the center of the foil. Season the potatoes with salt and pepper to taste. Fold the foil up around the potatoes to create a “bowl,” then pour in 1/3 cup of water. Finish folding the foil to seal it tightly, creating a packet to steam the potatoes.
Preheat your oven to 425°F and cook the potato packet on the sheet pan for 10 minutes. While the potatoes are cooking, move on to preparing the meatloaves.
To Make the Meatloaves
In a large bowl, combine all the meat loaf ingredients: egg, onion, Italian seasoning, ketchup, Panko breadcrumbs, milk, parsley, and lean ground beef. Use clean or gloved hands to gently mix everything together until evenly combined. Using your hands really is the best way to ensure all the ingredients are incorporated.
Divide the mixture into four portions and shape them into mini meatloaves. Carefully scoot the potato packet to one side of the sheet pan and place the mini meatloaves in the center. Spread the bbq sauce evenly over the tops of the meatloaves for that classic tangy glaze.
Return the sheet pan to the oven and bake for 23-25 minutes. Once done, carefully remove the pan and use a paper towel to blot any excess grease around the meatloaves. This step helps your meal stay flavorful without being greasy.
To Make the Green Beans
While the meatloaves and potatoes are cooking, prepare the green beans. In a gallon-sized ziploc bag or bowl, add 1 pound of fresh green beans. Drizzle with 1 1/2 tablespoons of olive oil and season with salt and pepper to taste. I like to use Kinders Buttery Steakhouse seasoning mix to season my green beans. Gently toss the beans to coat them evenly in the oil and seasoning. Once the timer goes off, add the green beans to the right side of the pan in a single layer.
Place the pan back into the oven and bake everything together for an additional 18-20 minutes. The beans should be tender with a slight crispness.
To Finish
Remove the pan from the oven. Open the potato packet carefully to avoid the escaping steam. Transfer the potatoes to a bowl.
Add in the butter and milk. Salt & pepper the potatoes to taste. Using a potato masher, mash the potatoes until they’re smooth and creamy.

Frequently Asked Questions
Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes can be used as a substitute for russet potatoes. Keep in mind that sweet potatoes cook slightly faster, so monitor them closely to avoid overcooking.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free breadcrumbs or crushed gluten-free crackers in place of Panko breadcrumbs, and ensure your BBQ sauce and seasonings are gluten-free.
Can I prepare the meatloaves ahead of time?
Yes, you can mix and shape the meatloaves a day in advance. Store them in an airtight container in the refrigerator and bake them as directed when ready.
How do I know when the meatloaves are fully cooked?
Use a meat thermometer to check the internal temperature of the meatloaves. They should reach 160°F to ensure they are fully cooked and safe to eat.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the meatloaves, potatoes, and green beans in the oven at 350°F for 10-15 minutes or in the microwave until heated through.
Can I use something other than green beans for this recipe?
Yes, slice carrots into thin sticks or rounds and toss them with olive oil and seasoning. Roast them alongside the meatloaves and potatoes. They take slightly longer to cook, so add them at the same time as the meatloaves.
FOR MORE RECIPES LIKE THIS, TRY:
- Mini Cheddar Meatloaves
- Easy Stuffing Mix Meatloaf
- Instant Pot Meatloaf with Mashed Potatoes
- Bacon Cheeseburger Smoked Meatloaf

Sheet Pan Mini Meatloaf Meal
Real Mom Kitchen
Equipment
Ingredients
For The Mashed Potatoes
- 1 ½ lbs russet potatoes peeled & diced
- ⅓ cup water
- 1 tbsp butter
- ⅔ cup milk
- salt & pepper to taste
For The Mini Meatloaves
- 1 large egg beaten
- ½ cup onion finely diced
- 1 tsp Italian seasoning
- 1 Tbsp ketchup
- ¼ cup Panko breadcrumbs
- 2 Tbsp milk
- 1 Tbsp dried parsley
- 1 ½ lbs lean ground beef
- ⅓ cup bbq sauce
For The Green Beans
- 1 lb fresh green beans trimmed
- 1 ½ Tbsp olive oil
- salt and pepper or Kinders Buttery Steakhouse seasoning
Instructions
Mashed Potatoes
- Line a large sheet pan with aluminum foil. Take another piece of foil the same size as the sheet pan and generously spray it with non-stick cooking spray. Place the peeled and cubed russet potatoes (about 1 1/2 pounds) in the center of the foil.
- Season the potatoes with salt and pepper to taste. Fold the foil up around the potatoes to create a “bowl.” Pour in 1/3 cup of water, then seal the foil tightly to create a packet.
- Preheat the oven to 425°F and cook the potato packet on the sheet pan for 10 minutes. While the potatoes cook, prepare the meatloaves.
Meatloaves
- In a large mixing bowl, combine the following ingredients: egg, onion, Italian seasoning, ketchup, Panko breadcrumbs, milk, dried parsley (or 3 tablespoons fresh), and lean ground beef.
- Use clean or gloved hands to gently mix everything together until evenly combined. Divide the mixture into four portions and shape them into mini meatloaves.
- Carefully scoot the potato packet to one side of the sheet pan and place the mini meatloaves in the center. Spread 1/4 cup of BBQ sauce evenly over the tops of the meatloaves.
- Return the sheet pan to the oven and bake for 23-25 minutes. Once done, remove the pan and use a paper towel to blot any excess grease around the meatloaves.
Green Beans
- In a gallon-sized Ziploc bag or mixing bowl, combine 1 pound of fresh green beans, 1 1/2 tablespoons olive oil, and salt and pepper to taste. For extra flavor, use Kinders Buttery Steakhouse seasoning.
- Gently toss the green beans to coat them evenly with the oil and seasoning.
- After the meatloaves and potatoes have baked for 10 minutes, add the green beans to the right side of the sheet pan in a single layer.
- Place the pan back in the oven and bake everything together for an additional 18-20 minutes, until the green beans are tender with a slight crispness.
To Finish
- Remove the sheet pan from the oven. Carefully open the potato packet to avoid escaping steam and transfer the potatoes to a bowl.
- Add 2 tablespoons butter and 1/4 cup milk to the potatoes. Season with salt and pepper to taste. Mash the potatoes with a potato masher until smooth and creamy. Serves 4.
Nutrition
This recipe is adapted from 4 Sons ‘R’ Us.