Sheet Pan Mini Meatloaves
This recipe revolutionizes classic comfort food by creating perfectly portioned mini meatloaves on a single sheet pan, ready in under 30 minutes. Each loaf boasts a tender, juicy interior and a sweet, tangy caramelized glaze, maximizing crispy edges and flavor for an ideal weeknight dinner.
Equipment
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Small skillet
- Small bowl (for glaze)
- Whisk
- Chef's knife
- Cutting board
- Measuring cups and spoons
- instant-read thermometer
Ingredients
- 1.5 lbs lean ground beef 85/15 or 90/10
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ¾ cup panko breadcrumbs
- ⅓ cup whole milk
- 1 large egg, lightly beaten
- 2 tbsp Worcestershire sauce
- ¼ cup ketchup, for the meat mixture
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil, for sautéing
- ½ cup ketchup, for the glaze
- ¼ cup packed brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, combine the panko breadcrumbs and milk; set aside for 5-10 minutes to form a panade.
- While the panade rests, heat olive oil in a small skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5-6 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Remove from heat.
- Add the cooked onion and garlic to the bowl with the panade. Add the ground beef, beaten egg, Worcestershire sauce, 1/4 cup of ketchup, Italian seasoning, salt, and pepper.
- Using your hands, gently mix all ingredients until just combined. Do not overwork the meat to ensure a tender texture.
- Divide the mixture into 6 equal portions and shape each into a small oblong loaf (about 4 inches long). Arrange the loaves on the prepared baking sheet, leaving space between them.
- In a small bowl, whisk together the remaining 1/2 cup of ketchup, brown sugar, and apple cider vinegar to create the glaze.
- Spoon the glaze generously over the top and sides of each mini meatloaf.
- Bake in the preheated oven for 20-25 minutes, or until the glaze is bubbly and caramelized and an instant-read thermometer inserted into the center of a loaf reads 160°F (71°C). Let rest for 5 minutes before serving.
Notes
For best results, do not overmix the meat mixture, as this can lead to tough meatloaves. Sautéing the onions and garlic before adding them is a crucial step for developing a mellow, sweet flavor. For variations, try adding a cube of cheddar cheese to the center of each loaf before baking, wrapping each loaf in a slice of bacon, or adding a teaspoon of smoked paprika to the glaze for a smoky flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.