Easy Sheet Pan Meatloaf with Veggies
This sheet pan meatloaf and vegetables is absolutely incredible! I love a sheet pan recipe - they always save the day when I want to get a nutritious and quick meal on the table. The whole family will dig this easy sheet pan meatloaf recipe and the best news is that cleanup is a breeze. Additionally, this is an amazing meal prep option for make-ahead meals throughout the week!
Servings: 4 servings (2 meatloaves and 1 cup of veggies per serving)
Ingredients
Meatloaves
- 2 lbs ground turkey or ground beef
- 1 large egg beaten
- ½ cup almond flour or sub-crushed pork rinds
- ⅓ cup chopped sweet onion
- 1 8 oz can tomato sauce
- ¾ tsp salt or to taste
- ½ tsp cracked black pepper
- 1 tbsp fresh or dried parsley
- 3 cloves garlic finely minced
- 2 tsp coconut aminos or tamari
- 8 tbsp no-sugar-added ketchup for topping
For the Veggies:
- 8 oz button mini mushrooms cleaned
- 1 1/2 lbs green beans frozen or fresh (cleaned)
- 1 large sweet onion roughly chopped into chunks
- 1 ½ tbsp avocado oil
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C). Spray a large sheet pan with non-stick cooking spray and set it aside.
- Prepare the Meatloaf Mixture: In a large mixing bowl, combine ground turkey (or ground beef), almond flour, and the beaten egg. Mix until just combined. Add the tomato sauce, chopped onions, salt, pepper, parsley, and minced garlic. Stir everything together until fully combined.
- Shape the Meatloaves: Divide the meat mixture into 8 equal portions. Shape each portion into a mini meatloaf and place them evenly spaced on one side of the prepared sheet pan.
- Start Cooking the Meatloaves: Place the sheet pan in the oven and cook the mini meatloaves for 10 minutes.
- Prepare the Veggies: While the meatloaves are cooking, place the green beans in a medium bowl and toss with avocado oil, garlic powder, salt, and pepper until evenly coated. In the same bowl, add the mushrooms and toss them in the same seasoning mix.
- Add the Veggies: After 10 minutes, remove the sheet pan from the oven. Add the green beans and mushrooms to the other side of the sheet pan. Top each mini meatloaf with 1 tablespoon ketchup.
- Finish Cooking: Return the sheet pan to the oven and bake for an additional 15 minutes, or until the internal temperature of the meatloaves reaches 165°F.
Notes
- 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 like sweet potatoes, 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 to the tops of the mini meatloaves at the 10 or 15 minute mark so it can cook on top and get bubbly and yummy.
- 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 for this recipe is 19 grams!
- Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, add to the microwave for 60 seconds or add to a skillet over medium heat. Cook until warmed to your liking.
- Add to a freezer safe container and freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 504kcal | Carbohydrates: 28g | Protein: 64g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 166mg | Sodium: 757mg | Potassium: 1365mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1292IU | Vitamin C: 28mg | Calcium: 133mg | Iron: 5mg