Description

A comforting one-pan dinner featuring tender mini meatloaves glazed with barbecue sauce and roasted Brussels sprouts and sweet potatoes.

Ingredients

1 pound lean ground beef

1/3 cup barbecue sauce, divided

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon dried thyme

1/2 teaspoon salt

1 pinch black pepper

1 pound Brussels sprouts, trimmed and halved if large

1 large sweet potato, cut into 1/2-inch pieces

2 garlic cloves, minced

2 tablespoons olive oil

Salt, to taste

Black pepper, to taste

Chopped fresh parsley, optional for garnish

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Instructions

1. Preheat the oven to 400°F.

2. Line a large sheet pan with parchment paper or a silicone baking mat.

3. Add the sweet potato, Brussels sprouts, and minced garlic to the pan. Drizzle with olive oil, season with salt and black pepper, and toss until evenly coated.

4. Spread the vegetables into a single layer and roast for 15 minutes.

5. In a mixing bowl combine the ground beef, 1/4 cup barbecue sauce, garlic powder, onion powder, thyme, salt, and black pepper.

6. Divide the meat mixture into 4 equal portions and shape into small oval loaves about 3/4 inch thick.

7. Remove the sheet pan, stir the vegetables, and create space on the pan for the meatloaves.

8. Place the mini meatloaves on the pan and brush the tops with the remaining barbecue sauce.

9. Return the pan to the oven and bake for 12–15 minutes until the internal temperature reaches 165°F.

10. Remove from the oven, garnish with parsley if desired, and serve warm.

Notes

Cut vegetables evenly so they roast at the same rate.

Avoid overcrowding the sheet pan for better caramelization.

Leftovers store well in the refrigerator for up to three days.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Easy Dinner Ideas
Method: Sheet Pan Baking
Cuisine: American