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One Pan Meatloaf Dinner

Mini Meatloaves, mashed potatoes, and roasted green beans all baked together on ONE sheet pan! An easy & impressive dinner!
Course Main Course
Cuisine American
Keyword Mini Meatloaf
Prep Time 20 minutes
Total Time 1 hour
Servings 4 servings
Calories 265kcal
Author Chelsea


  • Kosher Salt & Freshly Cracked Pepper

Mashed Potatoes

  • 1 and 1/2 pounds russet potatoes, peeled and chopped into small pieces
  • 1/3 cup water
  • 1 tablespoon unsalted butter
  • 2/3 cup milk, 1%, 2%, or whole
  • 1 packet gravy mix + water, optional

Mini Meatloaves

  • 1 large egg, lightly beaten
  • 1 cup grated yellow onion (1 large onion or 2 medium)
  • 1 teaspoon Italian seasoning
  • 1 tablespoon tomato paste
  • 1/4 cup Panko*
  • 1 and 1/2 tablespoons Worcestershire sauce
  • 2 tablespoons milk, 1%, 2%, or whole
  • 3 tablespoon Italian flat-leaf parsley, finely chopped
  • 1 and 1/4 pounds lean ground beef
  • 1/3 cup ketchup

Roasted Green Beans

  • 1 pound fresh green beans, trimmed
  • 1 and 1/2 tablespoons olive oil


  • Start by preheating the oven to 425 degrees F. Place a large sheet of regular foil on a large (13 x 18-inch) sheet pan. Spray both the sheet pan and the foil generously with nonstick cooking spray.
  • Place the peeled and chopped (into small pieces) potatoes along with a generous pinch of salt and pepper in the center of the foil.
  • Fold the foil up around the potatoes and add in the water. Seal the potatoes into a packet. Do NOT use heavy duty foil or more than one piece of foil or the potatoes won't cook properly.
  • Place in the oven for 10 minutes. Meanwhile, prepare the mini meatloaves.
  • In a large bowl, add in the egg and lightly beat it with a fork. Using a cheese grater, grate the onion (grating keeps you from getting a bite of raw onion - yay!) and add it to the bowl along with the Italian seasoning, tomato paste, Panko, Worcestershire sauce, milk, 1 teaspoon salt, 1/2 teaspoon pepper, and chopped parsley. Whisk ingredients together and then add in the ground beef.
  • Mix the ingredients together being careful not to over-mix or mash the meat as that creates a denser meatloaf. Handling as little as possible, form 6 small meatloaves. Add to the tray with the potatoes and spread the ketchup evenly among the top of the meatloaves.
  • Place in the oven for 20-25 minutes. Remove from the oven, dab up some of the grease (shouldn't be too much with lean ground beef) with a napkin, and add the trimmed green beans in the last section of the sheet pan. Drizzle with olive oil and about 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss and place in the oven for another 15-20 minutes or until the beans are roasted and the meatloaf is cooked to an internal temperature of 160 degrees F.
  • Remove from the oven, and carefully open the foil pack of potatoes. Transfer the potatoes to a large mixing bowl and add in the butter, milk, and salt + pepper to taste. Use a potato masher to mash the potatoes and if needed, hand mixers to make them smooth.
  • If desired, prepare the gravy packet according to package directions to serve with the potatoes.
  • Enjoy immediately.



Inspired by Cooking Light, Mini meatloaves adapted from Food Network.


Calories: 265kcal