Do I have to use sweet potatoes for this recipe?

No, you could easily substitute yukon gold or roasting potatoes cubed for this recipe. I also like to substitute or add brussel sprouts when they are in season. Be sure to chop the brussel sprouts in half and to cube the potatoes into even sizes so they all cook evenly.

How do I make my sweet potatoes not dry?

It is really important to put the cubed sweet potatoes in a bowl with the ingredients and stir them around to really coat the potatoes in oil and herbs. If you pour the sweet potatoes onto the sheet pan and then pour the ingredients over top they may stick or get dry. The key is to really coat the potatoes in the oil on all sides.

What internal temperature should mini meatloaves reach?

Ground beef mini meatloaves are safely done when the internal temperature in the thickest part reaches 160 degrees Fahrenheit. Use a meat thermometer inserted into the center of the thickest meatloaf to check 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 visible in the center when cut open.

Can I make the mini meatloaves ahead of time?

Yes. Mix 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 pull everything out 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.

Sheet Pan Mini Meatloaves and Sweet Potatoes

Name: Sheet Pan Mini Meatloaves and Sweet Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 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

Description

Individual ground beef mini meatloaves baked alongside rosemary and sage seasoned sweet potato cubes on one sheet pan for an easy gluten free weeknight dinner. Perfectly portioned individual meatloaves with crispy edges and juicy centers paired with herbed sweet potatoes. Ready in 55 minutes with minimal cleanup.

Ingredients

Scale

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

Meatloaves:

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

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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 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.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: American