Ingredients
General
- Cooking spray
- Salt and pepper
Potatoes
- 1-1/2 pounds baby gold potatoes (halved or quartered depending on size)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
Meatloaf
- 1 large egg (lightly beaten)
- 1/3 cup grated yellow onion (1 small onion)
- 1 teaspoon Italian seasoning
- 1 tablespoon tomato paste
- 1/4 cup panko breadcrumbs
- 1-1/2 tablespoons Worcestershire sauce
- 2 tablespoons milk (1%, 2%, or whole)
- 3 tablespoons fresh flat-leaf parsley (finely chopped) or fresh basil
- 1 pound lean ground beef
- 1/3 cup ketchup
Green Beans
- 1 pound fresh green beans (trimmed)
- 1-1/2 tablespoons olive oil (divided: 1 tbsp for green beans, 1/2 tbsp extra)
Instructions
- Prep: Preheat your oven to 400°F (200°C) and lightly coat a large sheet pan with cooking spray to prevent sticking.
- Prepare Potatoes: Place the baby gold potatoes on the sheet pan. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss the potatoes to ensure they are evenly coated and then spread them in a single layer on one side of the pan. Bake for 10 minutes.
- Prepare Meatloaf Mixture: In a large bowl, lightly beat the egg with a fork. Grate the onion directly into the bowl. Add 1 teaspoon Italian seasoning, 1 tablespoon tomato paste, 1/4 cup panko breadcrumbs, 1-1/2 tablespoons Worcestershire sauce, 2 tablespoons milk, 3 tablespoons finely chopped fresh parsley (or basil), 3/4 teaspoon salt, and 1/2 teaspoon pepper. Whisk all ingredients together until well-combined. Add 1 pound lean ground beef and gently mix just until combined, being careful not to overmix to keep the meatloaf tender.
- Form Meatloaves: Divide the meat mixture into 8 equal portions (about 100 grams each) and shape each into a mini meatloaf. Remove the sheet pan from the oven and toss the partially cooked potatoes. Push potatoes to one side of the pan and arrange the mini meatloaves evenly in the center section. Spread 1/3 cup ketchup evenly over the tops of each meatloaf. Return the sheet pan to the oven and bake for 15 minutes.
- Add Green Beans: Carefully remove the pan from the oven. If there is excess grease, blot it off with paper towels. Place the trimmed green beans in the empty section of the sheet pan. Drizzle with 1 tablespoon olive oil and season with 1/4 teaspoon salt and a pinch of black pepper. Toss to coat the green beans evenly.
- Bake Again: Return the sheet pan to the oven and bake for an additional 15 to 20 minutes, or until the potatoes and green beans are tender and the meatloaves reach an internal temperature of 160°F (71°C).
- Serve: Remove from the oven and serve immediately while hot, enjoying the juicy mini meatloaves with the perfectly roasted potatoes and crisp green beans.
Notes
- For more flavor, feel free to add chopped fresh basil instead of parsley or a mix of both.
- Make sure not to overmix the meat mixture to keep the meatloaf tender and moist.
- Use a meat thermometer to accurately check that meatloaves have reached a safe internal temperature of 160°F.
- Panko breadcrumbs help keep the meatloaf light; if unavailable, regular breadcrumbs can be used instead.
- You can substitute baby gold potatoes with other small potatoes like red or fingerling potatoes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- This recipe is easily doubled to feed a larger group using a larger baking pan.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
