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A wooden plate featuring a glazed meatloaf, creamy mashed potatoes, roasted potatoes, and green beans.

Homestyle Mini Meatloaf and Roasted Potatoes

A comforting, easy-to-make dish featuring individual savory meatloaves paired with tender, herb-roasted mini potatoes, all baked on one sheet pan. Perfect for a weeknight family meal with minimal cleanup.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Potatoes
  • 1.5 lbs Baby Potatoes or small red/gold potatoes, quartered or halved
  • 2 tbsp Olive Oil
  • 1 tsp Dried Rosemary
  • 0.5 tsp Dried Thyme
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper freshly ground
For the Mini Meatloaves
  • 1.5 lbs Ground Beef lean (85-90%)
  • 0.5 cup Breadcrumbs plain or panko
  • 1 Large Egg
  • 0.25 cup Milk
  • 0.25 cup Onion finely chopped
  • 2 cloves Garlic minced
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp Ketchup for the meatloaf mixture
  • 1 tsp Salt
  • 0.5 tsp Black Pepper freshly ground
For the Glaze
  • 0.25 cup Ketchup for the glaze
  • 1 tbsp Light Brown Sugar packed
  • 1 tsp Dijon Mustard
For Garnish (Optional)
  • 1 tbsp Fresh Parsley chopped

Equipment

  • Large mixing bowl
  • Small Mixing Bowl
  • Large Baking Sheet
  • Parchment Paper (optional)
  • Cutting board
  • Sharp knife
  • Measuring cups
  • Measuring spoons

Method
 

Prepare for Baking
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup, if desired.
Roast the Potatoes
  1. In a large bowl, combine the quartered or halved baby potatoes with olive oil, dried rosemary, dried thyme, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until the potatoes are evenly coated.
  2. Spread the seasoned potatoes in a single layer on one side of the prepared baking sheet. Set aside.
Make the Mini Meatloaves
  1. In a separate large mixing bowl, gently combine the ground beef, breadcrumbs, egg, milk, finely chopped onion, minced garlic, Worcestershire sauce, 2 tbsp ketchup, 1 tsp salt, and 1/2 tsp black pepper. Mix until just combined; do not overmix, as this can make the meatloaf tough.
  2. Divide the meatloaf mixture into 4 equal portions. Form each portion into an oval-shaped mini meatloaf, about 4-5 inches long. Place the mini meatloaves on the other side of the baking sheet, leaving some space between them and the potatoes.
Prepare the Glaze
  1. In a small bowl, whisk together the 1/4 cup ketchup, light brown sugar, and Dijon mustard until smooth. This is your glaze.
Bake and Glaze
  1. Place the baking sheet in the preheated oven and bake for 25 minutes. At this point, the potatoes should be starting to soften and brown, and the meatloaves will be partially cooked.
  2. Remove the baking sheet from the oven. Spoon or brush the prepared glaze generously over the top of each mini meatloaf.
  3. Return the baking sheet to the oven and continue to bake for another 10-15 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C) and the potatoes are tender and golden brown.
Serve
  1. Carefully remove the baking sheet from the oven. Let the meatloaves rest for 5 minutes before serving. This allows the juices to redistribute, keeping them moist.
  2. Garnish with fresh chopped parsley, if desired, and serve immediately.

Notes

For best results, avoid overmixing the meatloaf mixture to ensure a tender texture. If your oven tends to cook unevenly, rotate the baking sheet halfway through the cooking time. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.