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Easy Sheet Pan Mini Meatloaf Muffins with Glazed Vegetables

Close-up of a single, glazed mini meatloaf served with roasted carrots and potatoes.
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Make perfectly portioned, juicy mini meatloaf muffins on a sheet pan for a quick, family-friendly dinner. This recipe shortens the cooking time of classic meatloaf while keeping all the comforting flavor you expect.

Ingredients

Scale
  • 1.5 lbs ground beef (or ground turkey)
  • 1 cup crushed Ritz crackers
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup ketchup (for glaze)
  • 2 tablespoons brown sugar (for glaze)
  • 1 tablespoon Worcestershire sauce (for glaze)
  • 1 pound small potatoes, quartered
  • 1 pound carrots, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 12-cup standard muffin tin.
  2. In a large bowl, combine the ground beef, crushed Ritz crackers, egg, milk, onion, salt, pepper, and garlic powder. Mix gently with your hands until just combined; do not overmix.
  3. Divide the meat mixture evenly among the 12 muffin cups, pressing lightly to form small meatloaf portions.
  4. In a small bowl, whisk together the ketchup, brown sugar, and Worcestershire sauce to create the glaze. Spoon about 1 teaspoon of glaze over the top of each mini meatloaf.
  5. Toss the quartered potatoes and carrots with olive oil, salt, pepper, and thyme on a large rimmed baking sheet. Spread them into a single layer.
  6. Place the muffin tin on the same sheet pan as the vegetables.
  7. Bake for 20 minutes.
  8. Remove the pan from the oven. Spoon a little more glaze over the tops of the meatloaves. Gently stir the vegetables around the pan.
  9. Return the sheet pan to the oven and bake for another 10 to 15 minutes, or until the meatloaves reach an internal temperature of 160 degrees Fahrenheit and the vegetables are tender.
  10. Let the mini meatloaves rest in the tin for 5 minutes before carefully removing them. Serve immediately with the roasted vegetables for a complete sheet pan meatloaf dinner.

Notes

  • You can easily make this recipe freezer friendly. Cool the baked mini meatloaves completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight and reheat in the oven or microwave.
  • For a bacon cheddar meatloaf bites variation, mix 1/2 cup shredded cheddar cheese and 4 slices of cooked, crumbled bacon into the meat mixture before forming the portions.
  • This recipe works well for kid friendly meatloaf dinners because the individual servings are easy for small hands to manage.

Nutrition

Find it online: https://cookingbycarla.com/easy-sheet-pan-mini-meatloaf-muffins/