Sheet Pan BBQ Mini Meatloaves

For the Vegetables

• 1 large sweet potato, cut into ¾-inch cubes (about 15 ounces)
• 1 red bell pepper, chopped into ¾-inch pieces
• ½ large red onion, chopped into ¾-inch pieces
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon coarse ground black pepper

For the Meatloaf:

• 16 ounces ground beef, 96/4 (see note 1)
• ½ cup BBQ sauce, divided
• ½ cup panko breadcrumbs (see note 2)
• ¼ cup thinly sliced green onions
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• 1 large egg, beaten

• Preheat your oven to 400°F (200°C). Lightly grease a large, rimmed sheet pan using cooking spray or a small amount of olive oil. This prepares the surface for optimal roasting.
• In a spacious mixing bowl, combine the sweet potatoes, red bell pepper, and red onions. Drizzle with 1 tablespoon of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of coarse ground black pepper. Toss well to ensure all vegetables are evenly coated. Spread them in a single layer on the prepared sheet pan, allowing some space between pieces for better caramelization.
• Using the same bowl, combine the 16 ounces of ground beef, ¼ cup of BBQ sauce, ½ cup of panko breadcrumbs, ¼ cup of thinly sliced green onions, 1 teaspoon of chili powder, ½ teaspoon of smoked paprika, ½ teaspoon of kosher salt, and 1 large beaten egg. Mix gently with your hands until the ingredients are just combined, being careful not to overwork the meat, which can make it tough.
• Divide the meat mixture into four equal portions. Shape each portion into a mini loaf of similar size and shape to ensure even cooking. Place these mini meatloaves on the sheet pan, creating space by gently pushing the vegetables aside as needed.
• Bake the sheet pan in the preheated oven for 25 minutes. After this time, remove the pan from the oven. Brush the remaining ¼ cup of BBQ sauce generously over the tops of each meatloaf. Return the pan to the oven and continue baking for another 15 minutes, or until the internal temperature of the meatloaves reaches 165°F (74°C) and the vegetables are tender, slightly browned, and caramelized.
• Allow the entire dish to cool and rest on the sheet pan for 5 to 10 minutes before serving. This resting period helps the meatloaves retain their juices and tenderness.
• Serve the BBQ mini meatloaves with the roasted vegetables. Garnish with additional thinly sliced green onions, if desired, and offer extra BBQ sauce on the side for dipping.

1. Choosing Your Ground Meat: For the best results in this recipe, we recommend using a lean ground beef, such as 96/4. This ensures the meatloaves hold their shape well and prevents the sheet pan from becoming overly greasy. If you prefer, a lean ground turkey (93/7) or ground chicken can be fantastic alternatives, offering a slightly different flavor profile while keeping the meal light. If you opt for a ground meat with a higher fat content, be aware that it might render more grease during cooking, potentially altering the texture of the vegetables.
2. BBQ Sauce Selection: The choice of BBQ sauce can significantly influence the final taste of your meatloaves. Feel free to use your favorite commercial barbecue sauce for convenience. Alternatively, if you enjoy making things from scratch, our homemade BBQ sauce recipe is surprisingly easy to prepare and adds a unique depth of flavor. The sauce serves a dual purpose here: it’s incorporated into the meatloaf mixture for internal flavor and also brushed on top to create that irresistible sticky, caramelized glaze. For those who prefer a more classic meatloaf, ketchup can be substituted for the BBQ sauce, both in the mixture and as the glaze.
3. Panko Breadcrumbs for Texture: Panko breadcrumbs are integral to this recipe, acting as a binder that helps the meatloaves maintain their structure and adds a desirable lightness. If you don’t have panko on hand, homemade breadcrumbs work equally well. For a gluten-free option, simply swap the panko for an equal amount of quick-cooking rolled oats or certified gluten-free breadcrumbs, ensuring your entire meal is suitable for a gluten-free diet.
4. Increasing Vegetable Portions: If your family loves roasted vegetables, or if you’re looking to meal prep extra sides, you can easily increase the amount of vegetables. To avoid overcrowding and ensure proper roasting, we recommend using two sheet pans: one for the mini meatloaves and a separate one for the additional vegetables. This method guarantees that all components cook perfectly and get that lovely caramelized finish.
5. Storing Leftovers: Leftovers can be stored in airtight containers in the refrigerator for up to 3-4 days. To ensure optimal reheating, we suggest storing the mini meatloaves and roasted vegetables in separate containers. This is because they tend to reheat at different rates in the microwave; meatloaves generally require more time than vegetables to warm through evenly.
6. Freezing for Future Meals: This recipe is excellent for meal planning and batch cooking! Both the cooked mini meatloaves and the roasted vegetables freeze beautifully for up to 3 months when stored in freezer-safe bags or airtight containers. For easier and more even reheating, consider slicing the meatloaves before freezing them. This helps them thaw and warm up more uniformly.
7. Reheating Instructions: To reheat, separate the meatloaves and vegetables. Warm the mini meatloaves in the microwave until heated through, noting they will take longer than the vegetables. The vegetables can be quickly reheated in the microwave. Alternatively, for a crisper finish, place both the meatloaves and vegetables in a roasting pan, cover it with foil to prevent drying, and warm in a 350ºF (175°C) oven until the center of the meatloaves reaches 165ºF (74°C).
8. Recipe Revision Note: This recipe underwent a complete revision in July 2025 to enhance clarity, improve instructions, and update flavor profiles. It was previously published as the “Southwestern Mini Meatloaf recipe.”

Nutrition Information