Sheet Pan Cowboy Meatloaf
Tender barbecue-glazed mini meatloaves roast alongside crispy potatoes and fresh green beans for a complete, family-friendly dinner on one pan.
Prep: 20 min · Cook: 35 min · Yield: 4 · Method: Oven
Ingredients
- 1.5 pounds ground beef
- 1 large egg
- 0.5 cup breadcrumbs
- 0.75 cup barbecue sauce
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1.5 pounds baby potatoes
- 2 tablespoons olive oil
- 1 pound green beans
Cooking instructions
- Preheat the oven to 425°F. Line a large rimmed sheet pan with foil or parchment for easier cleanup. (about 5 min) — 425°F
- In a large bowl, gently mix the ground beef, egg, breadcrumbs, 1/4 cup barbecue sauce, garlic powder, salt, and pepper until just combined. Divide into 8 portions and shape each into a small oval meatloaf. (about 8 min)
- Halve the baby potatoes and toss with 1 tablespoon olive oil. Arrange them cut-side down on the sheet pan. Place the mini meatloaves alongside, leaving space around each one so the edges roast instead of steam. Use a second sheet pan if everything is crowded. (about 5 min) — 425°F
- Roast for 18 minutes. Meanwhile, trim the green beans and toss them in a clean bowl with the remaining 1 tablespoon olive oil. Add them in an open space on the sheet pan, or use a second pan if needed. Keep the beans away from uncooked meat drippings. (about 3 min) — 425°F
- Brush the meatloaves with the remaining 1/2 cup barbecue sauce. Roast for about 12 to 17 minutes more, until the glaze is shiny and slightly sticky, the potatoes are fork-tender, and the beans are crisp-tender. Confirm the meatloaves are fully cooked before serving. (about 17 min) — 425°F
- Rest the meatloaves for 5 minutes, then serve with the roasted potatoes and green beans. (about 5 min)