What temperature should meatloaf be cooked to?

160°F in the center for ground beef.

Sheet Pan Mini Meatloaves and Potatoes

Eight little meatloaves with a sweet and tangy ketchup glaze, roasted on one pan with potatoes and green beans in about 30 minutes. Serves 4.

High-protein Budget-friendly Freezer-friendly

Contains: milk, egg, fish, wheat, soy. Based on the ingredients as written; check package labels, which can change.

Prep 20 min
Cook 30 min
Total 50 min
Yield 4 servings (8 mini meatloaves)
Level Easy

Updated November 4, 2026

Sheet pan mini meatloaves with ketchup glaze, potatoes and green beans

Meatloaf in a hurry: shaped into small loaves, it cooks in half the time of a full loaf, and every piece gets glazed edges.

The potatoes roast on the same pan, and green beans join them for the last 15 minutes.

Ingredients

Meatloaves

1 1/2 pounds ground beef (85/15)
1/2 cup plain bread crumbs
1/3 cup milk
1 egg
1/2 onion, grated
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper

Glaze

1/3 cup ketchup
1 tablespoon brown sugar
1 teaspoon apple cider vinegar

Vegetables

1 1/2 pounds baby potatoes, halved
12 ounces green beans, trimmed
2 tablespoons olive oil
1/2 teaspoon kosher salt

New to an ingredient? See Worcestershire sauce in our kitchen glossary.

What you’ll need

large rimmed baking sheet
foil
box grater
pastry brush

Instructions

Heat the oven. Heat the oven to 425°F. Toss the potatoes with 1 tablespoon oil and 1/4 teaspoon salt and spread on one side of a large rimmed baking sheet. Roast 10 minutes.
Mix and shape. Stir the bread crumbs and milk together, then mix in the beef, egg, onion, Worcestershire, salt and pepper. Shape into 8 small loaves about 3 by 2 inches.
Glaze and roast. Stir the ketchup, brown sugar and vinegar together. Set the loaves on the empty side of the pan, brush with half the glaze and roast 10 minutes.
Add the beans. Toss the green beans with the remaining oil and salt, add to the pan, brush the loaves with the rest of the glaze, and roast 10 to 12 minutes more, until the meatloaves reach 160°F.

Nutrition per serving (estimated)

760Calories

54 gCarbohydrates

6 gFiber

48 gNet carbs

38 gProtein

44 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

High-protein Budget-friendly

Tips

To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Grating the onion keeps the loaves tender with no crunchy bits.
Line the pan with foil for easy cleanup; the glaze can stick.

Printable: safe cooking temperatures chart (PDF).