Sheet pan mini meatloaves with potatoes and green beans
Little glazed meatloaves, crispy potatoes and green beans all roast together, so dinner and cleanup take one pan.
- 55 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.51 a serving
- 540 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ lb baby potatoes, halved
- 1 large egg
- ¼ cup milk
- ½ cup panko breadcrumbs
- 1 lb 85/15 ground beef
- 2 tsp Worcestershire sauce
- ⅓ cup ketchup
- 12 oz green beans, trimmed
From your pantry
- 2 tbsp olive oil, divided
- 1½ tsp salt, divided
- ½ tsp black pepper
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 tbsp brown sugar
Each serving has about 540 calories, 29 g protein, 49 g carbs and 26 g fat, and costs about $3.51 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No milk? Half-and-half works.
- No 85/15 ground beef? 90/10 ground beef works.
- No green beans? Frozen green beans work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the potatoes with 1 tablespoon oil, ½ teaspoon salt and the pepper on a large . Turn them cut side down and 15 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 15 min
Dolly’s tip: Cut side down against the hot pan is how they get a crisp, golden face.While they roast, the egg and milk in a bowl, stir in the panko, and let it soak 3 minutes.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Timer: 3 min
Add the beef, onion powder, garlic powder, Worcestershire and ¾ teaspoon salt, and mix gently with your hands just until combined.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Shape the mixture into 4 small loaves, each about 4 inches long and 1½ inches thick.
Stir the ketchup and brown sugar together in a small bowl.
Push the potatoes to the edges of the pan, set the loaves in the middle, and spread the ketchup over their tops.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
the green beans with the remaining oil and ¼ teaspoon salt, and scatter them around the loaves.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
20 to 22 minutes, until the loaves read 160°F in the middle and the potatoes are .
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 21 min
Dolly’s tip: Small loaves cook fast. Check one at 20 minutes so they don’t dry out.Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Let the loaves 5 minutes, then serve everything straight from the pan.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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