Sheet Pan Meatloaf and Vegetables
Published Jun 15, 2021 Updated Jul 11, 2023
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Sheet Pan Meatloaf and Vegetables
Sheet pan recipes always save the day when I want to get a nutritious and quick meal on the table. My Sheet Pan Meatloaf and Vegetables is absolutely incredible. The whole family will dig this meal and the best news, clean-up is a breeze. Additionally, this is an amazing meal prep option for make-ahead meals throughout the week!
Tips and Tricks For This Sheet Pan Meatloaf and Vegetables
- Don’t overmix the meatloaf ingredients. Just mix until it looks well combined.
- If you are not a fan of green beans, feel free to sub your favorite veggies. I also love doing zucchini and squash or even broccoli.
- If you like the veggies a little more crispy, add everything to the sheet pan and cook straight through for 25 minutes. If you like them more crunchy and fresh, only cook for 15 minutes.
- Make sure to add the ketchup the tops of the mini meatloaves at the 10 or 15 minute mark so it can cook on top get bubbly and yummy.
Ingredients Needed For This Recipe
- Ground turkey or ground beef
- Large egg
- Almond flour
- Chopped onion
- Tomato sauce
- Parsley
- Garlic cloves, finely minced
- Coconut aminos
- Ketchup, no sugar added ( I use True Made)
- Button mini mushrooms, cleaned
- Green beans, cleaned
- Avocado oil
- Garlic powder
- salt and pepper to taste
How To Store Leftovers
Fridge: If you have any leftover you can store in a glass mason jar or glass storage containers. This will last in the fridge for 4 days. To heat, add to the microwave for 60 seconds or add to a skillet over medium heat. Cook until warmed to your liking.
Freezer: Add to a freezer safe container and freeze up to 3 months.
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Sheet Pan Meatloaf and Vegetables
Ingredients
Mini Meatloaves
- 2 lbs. ground turkey or ground beef
- 1 large egg
- 1/2 cup almond flour
- 1/3 cup chopped onion
- 1-8 ounce can tomato sauce
- 3/4 teaspoon salt
- 1/2 teaspoon cracked pepper
- 2 tablespoons parsley fresh or dry
- 2-3 garlic cloves finely minced
- 2 teaspoons coconut aminos
- 8 tablespoons ketchup no sugar added ( I use True Made)
Veggies
- 8 ounces button mini mushrooms cleaned
- 1 pound green beans cleaned
- 1 tablespoon avocado oil
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F. Spray a large baking sheet pan with non-stick cooking spray. Set aside. To a large mixing bowl, add ground beef or ground turkey, almond flour, and beaten egg. Mix until just combined. Add the small can of tomato sauce, chopped onions salt, pepper, and parsley. Mix everything together until combined.
- Divide the meatloaf mixture into 8 equal portions. Shape each portion into a loaf and place it evenly apart on one side of the prepared sheet pan. Place in the oven and cook for 10 minutes.
- In a medium bowl, place green beans and toss with avocado oil, garlic powder, salt, and pepper. Mix until evenly coated. At the 10 minute mark, remove the meatloaf and add the green beans and mushrooms to the other side of the sheet pan and top each mini meatloaf with 1 tablespoon ketchup.
- Add back to a sheet pan back to the oven for another 15 minutes or until the internal temperature of the meat reaches 165F.
- Enjoy!
Notes
- If you like your veggies a little more crispy, add everything to the sheet pan and cook straight through for 25 minutes. If you like them more crunchy and fresh, only cook for 15 minutes.
- For Whole30, use compliant ketchup like Primal Kitchen or The New Primal.
- Nutritional facts are for ground turkey and reflect 2 mini meatloaves and 1/4 of the green beans and mushrooms.
- Net Carbs is 19 grams for the above.
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was great! Came together quickly and made for great leftovers for meal prepping. I also did some roasted potatoes with the meatloafs and veggies but threw them in the oven before the meat and veggies. Will be keeping this in the rotation.
Thank you so much. I am so happy you loved it
Love this recipe! It’s so quick and easy and I wouldn’t have thought of baking the mushrooms with green beans. Mushrooms add such a fun texture component and blend right in for flavor a must try recipe!
Thank you so much! Happy to hear it was a hit!
This is a weekly go to for my family. It is so good and the mini size are perfect for the kids! Thanks Mac!
So happy to hear this. Thank you Britta
Oh my goodness, SO tasty!! We’ve made two of your recipes this week (including the sausage Tuscan soup), and they are pure gold. Thank you! Simple, flavorful and healthy. More, please! I’m checking out other recipes for the rest of the week. Thank you!
Oh my goodness, SO tasty!! We’ve made two of your recipes this week (including the sausage Tuscan soup), and they are pure gold. Thank you! Simple, flavorful and healthy. More, please! I’m checking out other recipes for the rest of the week. Thank you for the excellent recipe!
Thank you so much, Julie. THis made my DAY
I love the meatloaf recipe but wondering when the coconut aminos should be added? I don’t see them listed in the instructions.
Thanks!
Tammy
HI Tammy,
Just add it in step one as you are following the recipe. Thrilled you loved the recipe. Thanks Tammy.
Hello! Love your stuff- curious if you have a good substitute for almond flour as I have one allergic kiddo?
Thanks in Advance!
You can use gluten-free bread crumbs in place of almond flour.
Great recipe! I doubled for my large family with several teen-boy eaters and had no issues. We served with broccoli and the mushrooms as you suggested and added jasmine rice and deviled eggs (again feeding those hungry teens!). Thanks!
I love how it used one pan and one bowl. Simple to make and full of flavor.