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Sheet Pan Mini Meatloaves and Sweet Potatoes

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  • Author: Elaine VanVleck
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Gluten Free


This easy dinner recipe for sheet pan mini meatloaves and sweet potatoes makes a healthy weeknight meal. I used ground beef for the meatloaf paired with perfectly roasted sweet potatoes. This one pan meal can be prepped in advance so it's ready to serve in 45 minutes.



Sweet Potatoes:
2 Tbsp. Olive Oil
2 large Sweet Potatoes, chopped into even cubes
1/2 tsp. Sea Salt
1/2 tsp. Ground Black Pepper
1 tsp. Dried Rosemary
1/2 tsp. Dried Sage

1 pound Ground Beef
1/4 cup Yellow Onion, finely grated
1/4 cup Gluten Free Bread Crumbs
1 large Egg, beaten
2 Tbsp. Ketchup
1 tsp. Coconut Aminos
1 tsp. Dried Parsley
1 tsp. Sea Salt
1 tsp. Ground Black Pepper

1/4 cup Ketchup, topping


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 2/3 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 1/3 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.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Gluten Free