Description
Mini meatloaf with potatoes and carrots is the ultimate comfort food, combining tender meatloaves with roasted veggies for a hearty meal.
Ingredients
- 1 pound ground beef
- 1 cup quick oats
- 1 small onion, finely chopped
- 1 egg
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 pound baby potatoes, halved
- 2 cups baby carrots
- 1/4 cup brown sugar
- 1/4 cup ketchup (for glaze)
- 1 tablespoon mustard (for glaze)
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the ground beef, quick oats, chopped onion, egg, 1/4 cup ketchup, Worcestershire sauce, salt, and pepper in a large bowl. Mix well until thoroughly combined.
- Shape the mixture into four mini meatloaves and place them on a sheet pan lined with parchment paper or lightly greased.
- Toss the halved baby potatoes and baby carrots with olive oil, salt, and pepper in a separate bowl. Arrange the seasoned vegetables around the meatloaves on the sheet pan.
- Mix together the brown sugar, 1/4 cup ketchup, and mustard in a small bowl to create the glaze.
- Brush the glaze generously over each of the mini meatloaves.
- Bake in the preheated oven for 25-30 minutes, or until the meatloaves are cooked through and the veggies are tender and golden.
- Serve hot and enjoy your delightful dinner!
Notes
You can substitute ground turkey or chicken for a lighter option and use fresh vegetables for the best flavor and texture.