Mini Meatloaves With Roasted Vegetables
These mini meatloaves with roasted vegetables are so convenient! Baked all on one sheet pan. Everyone gets their own individual meatloaf!
Ingredients
For Meatloaves
- 1 ½ lbs. ground turkey, 85%
- 1/2 cup milk
- 1 cup plain panko bread crumbs
- 1 ½ teaspoons Worcestershire sauce
- 1 egg
- 1/4 cup grated parmesan cheese
- 1/4 cup finely diced onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For The Meatloaf Glaze
- 3 tablespoons ketchup
- 1 tablespoon brown sugar
For The Vegetables
- 1 ½ lbs. tri color, mini potatoes
- 5 cups fresh broccoli florets about 2 small heads of broccoli, or 1 large head.
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic salt, divided
- black pepper to taste
Instructions
- Preheat oven to 425°.
- In a large bowl, mix together the ingredients for meatloaves.
- On a large non stick baking sheet, place a piece of foil (large enough to fit all 4 loaves on) and make walls. Make sure there is enough room for the vegetables on the same baking sheet.
- Using your hands, shape meat mixture into four mini loaves. Place on foil.
- In a small bowl, mix together the ketchup and brown sugar for glaze and brush on top of each loaf.
- Place your potatoes on the same baking sheet. Drizzle with 1 tablespoon olive oil, and season with 1/2 teaspoon garlic salt and pepper to taste. Mix around. Bake in preheated oven for 25 minutes.
- While potatoes and meatloaves are baking, mix together cut up broccoli, 1 tablespoon of olive oil, 1/2 teaspoon garlic salt and pepper to taste.
- When 25 minutes are up for the meatloaves and potatoes, carefully take pan out of oven and place broccoli on pan.
- Place back in oven for an additional 20 minutes.
- Enjoy!