Sheet Pan Mini Meatloaves and Sweet Potatoes

These Gluten Free Sheet Pan Mini Meatloaves and Sweet Potatoes are my favorite way to make meatloaf and the recipe I come back to again and again for an easy weeknight dinner. Making individual mini meatloaves instead of one large loaf means they cook significantly faster and every single person gets their own perfectly browned and juicy serving. No more fighting over the corner pieces because everyone gets one.

The whole dinner comes together on one sheet pan which means minimal cleanup and maximum flavor.

What makes this version stand apart is the sweet potatoes. Instead of the usual salt and pepper seasoning I toss the sweet potato cubes with olive oil, rosemary, and sage before roasting which gives them a warm and aromatic herbed flavor that pairs beautifully with the savory ground beef meatloaves.

The combination of herbed sweet potatoes and juicy mini meatloaves on one pan is one of those dinners that tastes like you put in a lot more effort than you actually did.

It is completely gluten free and safe for celiac disease as long as you verify your Worcestershire sauce and ketchup are both gluten free.

If you are looking for more meal recipes try my Easy Ground Beef Nacho Casserole, my Gluten Free Pasta Taco Bake, my Gluten Free Slow Cooker Lasagna Soup or my Gluten Free Slow Cooker Recipes.

You can find more beef recipes here: 10 Easy Gluten Free Beef Recipes

Ingredients

• Olive Oil
• Sweet Potatoes
• Sea Salt
• Ground Black Pepper
• Dried Rosemary
• Dried Sage
• Ground Beef
• Yellow Onion
• Gluten Free Bread Crumbs
• Egg
• Ketchup
• Coconut Aminos
• Dried Parsley

Instructions

Preheat your oven to 400 degrees.

Chop the sweet potatoes into even cubes. In a mixing bowl stir and coat the sweet potatoes cubes with the olive oil, salt, pepper, rosemary and sage.

Pour the sweet potatoes on ⅔ of the baking sheet pan and bake at 400 degrees for 10 minutes.

While the sweet potatoes are baking make the meatloaf.

In the mixing bowl add the ground beef, finely grated onion, bread crumbs, egg, ketchup, coconut aminos, parsley, salt and pepper. Using your hands or a spoon mix the ingredients together thoroughly.

When the sweet potatoes come out of the oven form the meat mixture into four evenly sized meatloafs and carefully lay them out on the empty ⅓ of the baking sheet pan.

Bake at 400 degrees for 35 minutes more.

Remove from oven and let cool slightly before plating and adding some ketchup to the top of the mini meatloaves.

Supplies

If you make these Gluten Free Sheet Pan Mini Meatloaves and Sweet Potatoes I would love to hear what you think! Leave a comment below and let me know how they turned out or tag me on Instagram so I can see your pan.

This is one of those easy gluten free weeknight dinners that earns a permanent spot in your meal rotation so save it to your favorite Pinterest board so you always have it ready when you need a hearty and satisfying dinner on the table fast!

Storage and Reheating

Store leftover sheet pan mini meatloaves and sweet potatoes in separate airtight containers in the refrigerator for up to four days. To reheat the meatloaves place them on a baking sheet in a 350 degree oven for 10 to 15 minutes until warmed through. You can also reheat them in the microwave for a quicker option though the texture will be slightly softer. Reheat the sweet potatoes in the air fryer at 375 degrees for four to five minutes to restore their crispy edges.

To freeze let the meatloaves cool completely then wrap each one individually in foil and store in a freezer safe bag for up to three months. The sweet potatoes can also be frozen but the texture will be softer after thawing. Thaw everything overnight in the refrigerator before reheating.

Why Mini Meatloaves Are Better Than a Full Sized Loaf

If you have always made traditional meatloaf in a loaf pan this recipe will change the way you think about it. Here is why individual mini meatloaves are the better choice.

• They cook faster. A full sized meatloaf can take 60 to 75 minutes to cook through. These mini meatloaves cook in just 35 minutes which makes this a genuinely realistic weeknight dinner.
• Everyone gets a corner piece. The outside of a meatloaf is where all the caramelization and browning happens. With a full sized loaf only two people get the coveted end pieces. With mini meatloaves every single serving is browned and caramelized on multiple sides.
• They are perfectly portioned. Each mini meatloaf is one individual serving which makes plating easy and portion control simple.
• They cook evenly. A thick full sized meatloaf can be difficult to cook evenly without drying out the edges before the center is done. Mini meatloaves cook through evenly and consistently every time.

The Secret to Perfect Herbed Sweet Potatoes

The sweet potatoes in this recipe are seasoned with olive oil, rosemary, sage, salt, and pepper which gives them a savory and aromatic flavor that goes far beyond the standard salt and pepper most sheet pan recipes use. Here are the tips that make them perfect every time.

• Coat the sweet potatoes thoroughly before they go on the pan. The most important step is tossing the cubed sweet potatoes in the bowl with all the oil and seasoning before they go onto the baking sheet. Do not pour the oil and seasonings over the potatoes after they are already on the pan. Coating them in the bowl ensures every cube is evenly covered on all sides which prevents dry and unevenly cooked pieces.
• Cut the cubes to a consistent size. Aim for one inch cubes so all the pieces cook at the same rate. Larger cubes will still be firm when the meatloaves are done and smaller cubes will get too soft.
• Give them a head start. The sweet potatoes go into the oven for 10 minutes before the meatloaves are added. This head start gives them time to begin softening and caramelizing before the meatloaves join them on the pan.

How to Know When Mini Meatloaves Are Done

The most reliable way to know your mini meatloaves are cooked through is to use a meat thermometer. Ground beef mini meatloaves are safely done when the internal temperature in the thickest part reaches 160 degrees Fahrenheit. Insert the thermometer into the center of the thickest meatloaf since that is the last one to cook through.

If you do not have a meat thermometer the meatloaves should be completely firm to the touch with no pink in the center when cut open. The juices should run clear rather than pink or red.

Tips for Making Even Sized Mini Meatloaves

Getting all four mini meatloaves to the same size ensures they all cook at the same rate and are done at the same time. Here are two ways to do it.

• Use a kitchen scale. Divide the total meat mixture by four and weigh each portion before forming it into a loaf shape. This is the most precise method.
• Use a measuring cup. Pack the meat mixture into a half cup measuring cup (it may be a bit heaping depending on whether you have exactly one pound of ground beef) and tap it out onto your hand before shaping it into a loaf. This gives you a consistent volume for each meatloaf without needing a scale.

Variations and Substitutions

This recipe is easy to customize based on what you have on hand or what your family prefers.

• Swap the vegetables. Yukon gold or red potatoes work beautifully in place of sweet potatoes. Brussels sprouts are another great option. Broccoli and green beans can be added to the pan but they cook much faster than sweet potatoes so add them to the pan in the last 15 minutes of cooking rather than at the beginning.
• Change the topping. Plain ketchup is the classic meatloaf topping but a mixture of ketchup and your favorite gluten free BBQ sauce gives the meatloaves a sweet and tangy glaze that takes them to the next level. My Homemade BBQ Sauce is a great option if you want to make your own.
• Swap the meat. Ground turkey or ground pork work well in this recipe as substitutes for ground beef. Ground turkey will be done at 165 degrees Fahrenheit rather than 160 degrees so adjust your target temperature accordingly.

Make Ahead Instructions

This recipe is easy to prep ahead for a faster weeknight dinner. Mix the meatloaf mixture and form the mini meatloaves up to 24 hours in advance and store them covered on a plate in the refrigerator. Cube and season the sweet potatoes and store them in a sealed container in the refrigerator.

When you are ready to cook simply pull everything out of the refrigerator and follow the recipe instructions as written. Having everything prepped in advance means dinner is on the table in about 45 minutes of hands off oven time.