Hello World KitchenBeta

Sheet Pan Mini Meatloaves and Garlic Green Beans

A classic comfort food dinner made easy on a single sheet pan. Perfectly portioned mini meatloaves are topped with a sweet and tangy ketchup glaze and roasted alongside fresh, garlicky green beans for a complete 45-minute meal.

Prep 15 min Cook 30 min Total 50 min Level Easy

Serves 4

Ingredients

Meatloaf Mixture

1 lb Ground beef (80/20) — Room temperature for 15 minutes if possible
0.5 cup Panko breadcrumbs
0.25 cup Milk — Any milk works
1 whole Large egg — Lightly beaten
0.25 cup Yellow onion — Finely grated or minced
2 cloves Garlic — Minced
1 tbsp Worcestershire sauce
1 tsp Kosher salt
0.5 tsp Black pepper — Freshly ground

Sweet-Tangy Glaze

0.33 cup Ketchup
1 tbsp Brown sugar — Packed
1 tsp Apple cider vinegar
0.5 tsp Dijon mustard

Garlic Green Beans

1 lb Fresh green beans — Trimmed
1 tbsp Olive oil
0.5 tsp Garlic powder
0.5 tsp Kosher salt
0.25 tsp Black pepper

Instructions

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or heavy-duty aluminum foil.
~5 min
If using foil, spray lightly with non-stick cooking spray to ensure the meatloaves don't stick.
In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard to create the glaze. Set aside.
~2 min
Taste the glaze and add a pinch of salt or more vinegar if you prefer it less sweet.
In a large mixing bowl, combine the ground beef, panko breadcrumbs, milk, beaten egg, grated onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix gently with your hands just until combined.
~5 min
Do not overmix, as this can make the meatloaves tough and dense.
Divide the meat mixture into 4 equal portions. Shape each portion into an oval mini loaf (about 4 inches long and 2 inches wide). Place them on one side of the prepared baking sheet.
~3 min
Spoon the ketchup glaze evenly over the tops of the 4 mini meatloaves. Place the baking sheet in the oven and bake for 15 minutes.
~15 min
Starting the meatloaves first gives them a head start so they finish at the same time as the green beans.
While the meatloaves are baking, toss the trimmed green beans in a bowl with olive oil, garlic powder, salt, and pepper until evenly coated.
~3 min
Carefully remove the baking sheet from the oven. Spread the green beans in an even layer on the empty side of the pan. Return to the oven.
~2 min
Bake for an additional 12-15 minutes, or until the green beans are tender-crisp and the meatloaves reach an internal temperature of 160°F (71°C).
~15 min
Use an instant-read thermometer inserted into the center of a loaf to ensure it's fully cooked.
Remove from the oven and let the meatloaves rest for 5 minutes before serving.
~5 min
Resting allows the juices to redistribute, keeping the meatloaves moist.

Nutrition

420

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

890

Sodium (mg)

125

Cholesterol (mg)

Equipment

Large sheet pan
Parchment paper or aluminum foil
Large mixing bowl
Small bowl
Measuring cups and spoons

Tips & Storage

For easier cleanup, use a sheet of parchment paper over the foil.
Grate the onion instead of chopping it; the juices will add incredible moisture to the meatloaf.
If you prefer softer green beans, cover that half of the pan loosely with foil during the last 5 minutes of baking.
Storage: Store leftover meatloaves and green beans in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a 350°F oven until warmed through.