Sheet Pan Mini Meatloaf and Roasted Potatoes

This Sheet Pan Mini Meatloaf and Roasted Potatoes recipe combines flavorful mini meatloaves and seasoned vegetables, all baked together on one pan. The potatoes and green beans (or broccoli) roast alongside the meatloaves for a simple, balanced meal with minimal cleanup. Perfect for an easy weeknight dinner!

Ingredients:
* 1 lb Creamer potatoes (halved)
* 2 cups green beans or broccoli florets
* 1 tablespoon oil
* 1 lb lean ground beef
* ½ medium onion, finely diced or grated
* ¼ cup ketchup or barbecue sauce
* ¼ cup fine bread crumbs
* 1 egg
* ½ teaspoon Italian seasoning
* ½ teaspoon salt
* ⅛ teaspoon black pepper
* 1 tablespoon brown sugar
* 1 teaspoon cider vinegar

Instructions:
1. Preheat the oven to 400°F.
2. Cover a rimmed baking sheet with tin foil. Grease it with olive oil.
3. In separate bowls, toss the potatoes and your choice of green beans or broccoli with oil, salt, and pepper.
4. Arrange the vegetables in a single layer on one side of the prepared baking sheet.
5. Fold a piece of foil into a ledge and place it on the other side of the pan to keep the meatloaf separate.
6. In another bowl, mix the ground beef with onion, ketchup, bread crumbs, egg, Italian seasoning, salt, and pepper.
7. Form the mixture into 4 mini rectangular meatloaves and place them on the foil side of the sheet.
8. Bake for 25-30 minutes until the potatoes are tender and the meatloaf reaches an internal temperature of at least 160°F.
9. Mix glaze ingredients, brush over the meatloaves, and serve.

Additional Tips:
1. Toss potatoes with a bit of garlic or rosemary for extra flavor.
2. Use parchment paper instead of foil for easier cleanup.
3. Cut potatoes into uniform sizes to ensure they cook evenly with the meatloaf.
4. Add a splash of milk or grated veggies to the meatloaf mix for extra moisture.

Enjoy your Sheet Pan Mini Meatloaf and Roasted Potatoes!