Sheet Pan Mini Meatloaf and Veggies

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Ingredients

Veggies

• 1 pound small Yukon gold potatoes washed and cut into 1'' chunks
• 1 pound baby carrots
• 1 Tbsp Olive Oil
• Salt & Pepper to taste

Meatloaves

• 1 lb lean ground beef
• 1 Egg
• 3/4 c. milk
• 1 c. Shredded Cheddar Cheese
• 1/2 c. Quick Cooking Oats
• 1/2 c. onion chopped
• 1 tsp salt

Sauce

• 1/2 c. ketchup
• 1/3 c. brown sugar packed
• 1 1/2 tsp prepared mustard

Instructions

• Preheat oven to 400 degrees F.
• Place potatoes and carrots on large baking sheet and drizzle with 1 Tbsp olive oil, sprinkle with salt and pepper; toss to coat. 
• Baked for 25 minutes, stirring once. 
• Meanwhile in a medium sized bowl mix together all of ingredients for meatloaves. 
• In a separate small mixing bowl combine ingredients for sauce. 
• Remove veggies from oven, make room for 8 meatloaves. Top each meatloaf with sauce.
• Form meatloaf mixture into 8 meatloaves, place on sheet pan with veggies. Bake for 25-30 minutes or until meat is no longer pink. 

Nutrition

Calories: 803kcal | Carbohydrates: 76g | Protein: 50g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 177mg | Sodium: 1455mg | Potassium: 1529mg | Fiber: 9g | Sugar: 35g | Vitamin A: 16515IU | Vitamin C: 19.3mg | Calcium: 605mg | Iron: 9.7mg

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