After a bit of prep, dinner cooks in the oven so most of the time is hands-off, and you’re free to hang with your kids or finish up odds and ends before sitting down to dinner. This is weeknight recipe I’m sure you’ll add to your dinner rotation. Mini meatloaves, which bake faster than a traditional meatloaf, are cooked on a sheet pan along with mustard glazed potatoes and broccoli. The meatloaves are seasoned with chili powder and topped with barbecue sauce for a smoky and sweet flavor. Roasting the potatoes helps them get crispy on the outside, while keeping them tender on the inside, and the mustard adds a tangy and peppery bite. Everyone in my family is a big fan of roasted broccoli. If you’re used to steamed broccoli, which can easily turn broccoli soft and mushy, you’ve simply got to try making it this way. The broccoli gets slightly crispy in the oven and tastes even more flavorful.
The Best Ground Beef to Use for Meatloaf
I always choose 85/15 ground beef, which means the meat contains 85% lean meat and 15% fat, for making meatloaf. The fat content in 85/15 beef helps keep the meatloaf soft and juicy. Since meatloaf bakes in the oven, it can easily dry out with a leaner mixture, such as 5% or 10% fat content.
Add Flavor to Meatloaf with Dried Spices
Here’s a secret: I never add fresh vegetables to my meatloaf. Traditional meatloaf recipes call for sauteing vegetables—usually a mix of onion, bell pepper, and/or celery—and adding it to the meatloaf mixture. This may be a good way to get your kids to eat some extra vegetables, but this step also adds time and more dishes to the sink, since you have to chop vegetables and sauté them before mixing and shaping the meatloaf mixture. Instead of chopping and sautéing, I rely on my spice cabinet to add plenty of flavor to my meatloaf and I never hear any complaints.
Dehydrated onion flakes add onion flavor without extra prep work. Chili powder and paprika add a smoky, bbq-inspired flavor to the meat. If you prefer more heat, you can increase the amount of chili powder to 1 teaspoon. If you just want a hint, stick with using 1/2 teaspoon of chili powder as written.
The Best Way to Mix Meatloaf Mixture
I believe your hands are the best tool you have for making meatloaf. I always mix and shape my meatloaf by hand. I’ve learned from over working meatloaf in the past that using a light touch helps the meatloaf stay light and moist instead of compact and tough. I like to break the meat up a bit before adding the other ingredients, since ground beef tends to be compacted into packaging. Then you want to lightly mix the meatloaf until the add-ins are just mixed in. The same goes for shaping the mini meatloaves: lightly scoop a quarter of the mixture with your hands and pat it gently into a loaf shape versus squeezing and compacting the meat.
Recipe Variations
You can turn this recipe into new meals by switching the type of potato and green vegetable you pair with it. Instead of broccoli, you can also try roasting green beans or Brussels sprouts. Greens beans can be added at the same point in the recipe as the broccoli, but they may get crispier faster so keep an eye on them. Brussels sprouts take a bit longer to roast, so they can be added to the sheet pan with the meatloaves and potatoes and roast the entire time. Any variety of potato will work with this recipe. Try russets, sweet potatoes, or red potatoes for different flavors and colors.
Storing Leftovers
Leftovers can be stored in a sealed storage container in the refrigerator for 3 to 4 days and reheated in the microwave. I like to dampen a paper towel and lay it on top of my plate to help keep food meat moist in the microwave when reheating. Meatloaf also reheats easily in a standard oven or toaster oven. To do so, preheat your oven to 250℉. While the oven heats, place the leftover meatloaf in an oven-safe shallow baking dish. Add 1 or 2 tablespoons of water to the dish and cover the dish tightly with tin foil. The water provides extra moisture and will create steam in the oven, which will prevent the leftover meatloaf from drying out while it heats. Bake for 20 to 30 minutes or until meatloaf is heated through.
More Weeknight Meatloaf Recipes to Enjoy
Bourbon BBQ Meatloaf BBQ Meatloaf Bites Greek Meatloaf with Spinach and Feta Moroccan Meatloaf
1/4 cup plain breadcrumbs 2 tablespoons dried onion flakes 1 teaspoon paprika 1/2 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon ground black pepper 1 pound 85% ground beef 1 large egg 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 1/4 cup barbeque sauce, store bought or homemade 1 tablespoon fresh parsley, finely chopped, for garnish (optional)
For the mustard glazed potatoes
1 tablespoon whole grain mustard 1 tablespoon extra-virgin olive oil 1 pound baby yellow potatoes, quartered 1/4 teaspoon salt
For the broccoli
3 cups broccoli florets 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt
If you want to prevent grease drippings from the meatloaf from transferring to the potatoes and broccoli, crinkle a piece of aluminum foil and place on the sheet pan to create a divider. This isn’t necessary but can help your potatoes and broccoli stay crispy. Add the broccoli to the sheet pan and return to the oven. Bake for an additional 15-20 minutes until the meatloaves are cooked through. The meatloaves are finished cooking when the internal temperatures reaches 160℉. The potatoes should be golden and crisp on the outside and tender on the inside. The edges of the broccoli florets should be lightly browned. Alternatively, you can cut a slice of meatloaf to check for doneness. The meatloaf is finished when the meat is browned all the way through. If you push on the top of a meatloaf and it retains its shape, it’s done. If the meatloaf easily indents and doesn’t return to its original shape, it’s likely still raw and needs to cook longer.
