🍽️ Recipe Title & Hook:
Sheet Pan Mini Meatloaf & Veggies — a wholesome one-pan dinner with tender roasted potatoes, crisp green beans, and juicy, glazed mini meatloaves the whole family will love.
⏲️ Servings & Timing:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
✅ Ingredients Checklist:
Veggies:
- 1 lb creamer potatoes, halved
- 2 cups green beans or broccoli florets
- 1 tbsp olive oil (or cooking spray)
- Salt and pepper, to taste
Mini Meatloaves:
- 1 lb 93% lean ground beef
- 1/2 medium onion, finely diced or grated
- 1/4 cup reduced-sugar ketchup or BBQ sauce
- 1/4 cup plain breadcrumbs (or use quick oats for WW-friendlier points)
- 1 egg
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/8 tsp black pepper
Glaze:
- 1/4 cup reduced-sugar ketchup
- 1 tbsp brown sugar (or sugar-free substitute)
- 1 tsp apple cider vinegar
👩🍳 Instructions:
- Preheat oven to 400°F. Line a rimmed baking sheet with foil and coat with nonstick spray.
- In separate bowls, toss halved potatoes and green beans (or broccoli) with oil, salt, and pepper.
- Arrange veggies on one half of the baking sheet.
- In a large bowl, combine all meatloaf ingredients and mix just until combined.
- Form into 4 small loaves and place on the other half of the baking sheet, using foil to divide if needed.
- Bake for 25–30 minutes or until meatloaves reach 160°F internally and potatoes are tender.
- Meanwhile, stir together glaze ingredients.
- Brush glaze over meatloaves before serving.
💡 Quick Notes:
- This dish is naturally WW-friendly — swap in quick oats for lower Points.
- Use sugar-free ketchup or glaze for more flexibility.
- Works great with broccoli, green beans, or asparagus.
📸 Behind the Recipe:
I love this meal because it’s cozy, family-style, and all done on one sheet pan. No juggling multiple pots — just real food, roasted to perfection. The glaze brings it all together with tangy-sweet goodness.
🍴 Ingredient Notes & Swaps:
- Beef: Swap with ground turkey for an even leaner version.
- Breadcrumbs: Oats work great here — and save a few Points.
- Vegetables: Swap with any seasonal veggie you have on hand.
- Ketchup: Go sugar-free or use BBQ sauce for a smoky twist.
🔄 Variations & Serving Suggestions:
- Add a pinch of smoked paprika to the meat mix for extra flavor.
- Serve with a side of WW-friendly gravy or extra roasted veggies.
- Try mashed cauliflower instead of potatoes for a low-carb version.
🧊 Storage & Reheating:
- Store leftovers in airtight containers for up to 4 days.
- Reheat in oven at 350°F for 10 minutes or microwave until hot.
- Meatloaves freeze well — wrap individually and freeze for up to 2 months.
📊 Nutrition Info (Estimated Per Serving):
Calories: ~370
Protein: 29g
Carbs: 20g
Fat: 18g
WW Points: ~7 (based on swaps; adjust in your tracker)
❓ FAQ
Q: Can I make this ahead?
A: Yes! Form the meatloaves and chop veggies a day ahead. Refrigerate separately and bake when ready.
Q: Can I double this recipe?
A: Absolutely — use two pans or stagger baking time to ensure even cooking.
Q: What else works for the glaze?
A: Try honey mustard or a dash of hot sauce for a kick!
❤️ Final Notes:
This is one of those sheet pan meals that always earns “make again” status. It’s cozy, satisfying, and WW-smart. If you try it, let me know what veggies or swaps you used — I’d love to hear your twist!
👉 Share this recipe with a fellow WW friend or save it for next week’s meal plan
