Sheet pan meals help cut down on dishes after busy weeknights. These mini meatloaf ideas all bake on one pan with basic ingredients most families already have. You will find 13 different versions that keep portions small and cooking times short. Each recipe includes simple steps for seasoning and sides that work for kids and adults. They offer easy options when you need reliable dinners without extra effort.
Helpful Tips Before You Start
These tips will help your sheet pan mini meatloaves turn out evenly cooked and easy to serve.
Portion the Meat Evenly
Use a 1/3 cup measure or cookie scoop for each mini meatloaf. Even sizes cook at the same pace on one pan.
Line the Pan for Cleanup
Place parchment paper or foil on the sheet pan before adding the meatloaves. This prevents sticking and makes washing up fast.
Arrange Sides Around Them
Add chopped potatoes, carrots, or broccoli to the empty spaces on the pan. Everything roasts together for a full dinner with no extra dishes.
Check Doneness with a Thermometer
Pull the pan when the centers reach 160 degrees. This keeps the meatloaves moist rather than dry.
Brush Glaze Toward the End
Add any ketchup or barbecue glaze in the final 10 minutes of baking. It thickens without burning on the hot pan.
Cheesy Italian Mini Meatloaves with Roasted Zucchini and Tomatoes
This recipe combines mini meatloaves seasoned with Italian herbs and topped with plenty of cheese. The zucchini and tomatoes roast on the same pan, turning tender and slightly caramelized while the meatloaves cook through.
It suits weeknight dinners when you want a full meal without extra pots or pans. The result is a balanced plate with savory, cheesy meat and bright roasted vegetables that feel satisfying without much effort.
Cheesy Italian Mini Meatloaves with Roasted Zucchini and Tomatoes
Ingredienser
- 1 pound ground beef
- 1/2 cup Italian breadcrumbs
- 1 large egg
- 2 teaspoons Italian seasoning, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese, divided
- 2 medium zucchinis, sliced into rounds
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
fremgangsmåte
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- In a mixing bowl, combine the ground beef, breadcrumbs, egg, 1 teaspoon Italian seasoning, salt, pepper, and 1/2 cup mozzarella cheese. Mix until evenly blended.
- Shape the mixture into four small loaves and place them on the prepared sheet pan.
- In the same bowl, toss the zucchini rounds and cherry tomatoes with olive oil, the remaining teaspoon of Italian seasoning, and a pinch of salt and pepper.
- Arrange the vegetables around the meatloaves on the sheet pan.
- Sprinkle the remaining 1/2 cup mozzarella and the Parmesan cheese over the tops of the meatloaves.
- Bake for 25 minutes, or until the meatloaves reach an internal temperature of 160°F and the vegetables are tender.
- Remove from the oven and let rest for 5 minutes before scattering fresh basil leaves on top.
merknader
Cuisine: Italian
Equipment: Sheet Pan, Mixing Bowl
BBQ Turkey Mini Meatloaves with Sweet Potato Wedges and Corn
This sheet pan dinner combines lean turkey meatloaves brushed with barbecue sauce and roasted alongside sweet potato wedges and corn. It comes together on one pan, which means minimal cleanup and hands-off cooking after the initial prep. The result is a balanced meal with savory, slightly sweet flavors and a mix of tender and crisp textures.
It works well for weeknight family meals when you want something filling but simple. The sweet potatoes add natural sweetness that pairs nicely with the tangy barbecue sauce on the meatloaves.
BBQ Turkey Mini Meatloaves with Sweet Potato Wedges and Corn
Ingredienser
- 1 pound ground turkey
- 1/2 cup barbecue sauce, divided
- 1/3 cup breadcrumbs
- 1 large egg
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium sweet potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 2 cups fresh or frozen corn kernels
- Chopped parsley for garnish (optional)
fremgangsmåte
- Preheat the oven to 400°F and line a large sheet pan with parchment paper or lightly grease it.
- In a mixing bowl, combine the ground turkey, 1/4 cup barbecue sauce, breadcrumbs, egg, onion, garlic, salt, and black pepper. Mix until just combined, then shape into 8 small oval meatloaves and place them on one side of the sheet pan.
- In a separate bowl, toss the sweet potato wedges with olive oil, smoked paprika, and a pinch of salt. Spread them on the other side of the sheet pan.
- Scatter the corn kernels around the sweet potatoes and meatloaves on the pan.
- Brush the remaining 1/4 cup barbecue sauce over the tops of the meatloaves.
- Bake for 25 to 30 minutes until the meatloaves reach an internal temperature of 165°F and the sweet potatoes are tender.
- Remove from the oven and sprinkle with chopped parsley before serving.
merknader
Cuisine: American
Equipment: Baking Sheet, Mixing Bowl, Knife
Teriyaki Chicken Mini Meatloaves with Broccoli and Bell Peppers
These mini meatloaves combine ground chicken with teriyaki sauce for a sweet and savory sheet pan dinner. Broccoli and bell peppers roast right alongside, so everything cooks together with little cleanup.
The result is a balanced family meal that feels a bit special but stays simple to prepare. The meatloaves stay moist while the vegetables pick up nice color and flavor from the oven.
Teriyaki Chicken Mini Meatloaves with Broccoli and Bell Peppers
Ingredienser
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/3 cup teriyaki sauce, plus 2 tablespoons for brushing
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Sesame seeds for garnish
fremgangsmåte
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a mixing bowl, combine the ground chicken, panko breadcrumbs, egg, 1/3 cup teriyaki sauce, salt, and black pepper until evenly mixed.
- Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
- In the same bowl, toss the broccoli florets and sliced bell peppers with the olive oil, salt, and black pepper.
- Arrange the vegetables around the meatloaves on the baking sheet in a single layer.
- Bake for 20 minutes, then brush the tops of the meatloaves with the remaining 2 tablespoons of teriyaki sauce.
- Continue baking for 5 to 8 more minutes until the meatloaves reach an internal temperature of 165°F.
- Remove from the oven and sprinkle sesame seeds over the meatloaves before serving.
merknader
Cuisine: Asian
Equipment: Baking sheet, Mixing bowl, Parchment paper
Mexican-Spiced Beef Mini Meatloaves with Corn and Black Beans
These mini meatloaves pack Mexican spices into a simple sheet pan dinner. The beef stays moist while corn and black beans roast alongside to add sweetness and texture. It works well for busy evenings when you want a full meal with little cleanup.
The result is a family-friendly dish with warm chili flavor and hearty bites of bean and corn in every serving. The sheet pan method lets the vegetables brown slightly while the meatloaves cook through evenly.
Mexican-Spiced Beef Mini Meatloaves with Corn and Black Beans
Ingredienser
- 1 pound ground beef
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups corn kernels
- 1 large egg
- 1/2 cup breadcrumbs
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
fremgangsmåte
- Heat the oven to 375 degrees F. Line a sheet pan with parchment paper and brush it lightly with the olive oil.
- In a large mixing bowl, combine the ground beef, 3/4 cup of the black beans, 3/4 cup of the corn, the egg, breadcrumbs, chili powder, cumin, paprika, garlic powder, salt, and black pepper.
- Mix with your hands until the ingredients are evenly distributed, then divide the mixture into four equal portions and shape each into a small loaf.
- Place the loaves on the prepared sheet pan. Scatter the remaining black beans and corn around the loaves in a single layer.
- Bake for 25 to 30 minutes until the meatloaves reach an internal temperature of 160 degrees F and the vegetables look lightly browned at the edges.
merknader
Cuisine: Mexican
Equipment: Sheet Pan, Large Mixing Bowl, Measuring Spoons
Greek Lamb Mini Meatloaves with Lemon-Herb Potatoes and Olives
These Greek-style mini meatloaves bring bright Mediterranean flavors to a simple sheet pan dinner. The lamb pairs well with tangy feta and briny olives, while the potatoes soak up lemon and herbs as they roast. It works well for weeknights when you want a complete meal with minimal cleanup.
The texture stays tender in the meatloaves and crisp on the potatoes. Families enjoy the mix of savory and fresh notes without extra sides.
Greek Lamb Mini Meatloaves with Lemon-Herb Potatoes and Olives
Ingredienser
- 1 pound ground lamb
- 1/2 cup breadcrumbs
- 1 large egg
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 cup crumbled feta cheese
- 4 medium Yukon gold potatoes, cut into 1-inch cubes
- 3 tablespoons olive oil
- Zest and juice of 1 lemon
- 1 teaspoon dried thyme
- 1/2 cup pitted kalamata olives
- Salt and black pepper
fremgangsmåte
- Preheat the oven to 400 degrees and line a large sheet pan with parchment paper.
- In a mixing bowl, combine the ground lamb, breadcrumbs, egg, 2 minced garlic cloves, oregano, feta, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until just combined, then shape into 4 small loaves and place them on one side of the sheet pan.
- In the same bowl, toss the potato cubes with olive oil, remaining 2 minced garlic cloves, lemon zest, lemon juice, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Spread the potatoes on the other side of the sheet pan. Bake for 25 minutes.
- Remove the pan from the oven, scatter the olives around the meatloaves and potatoes, and return to the oven for 10 more minutes until the meatloaves reach 160 degrees internally and the potatoes are golden.
merknader
Cuisine: Mediterranean
Equipment: Baking Sheet, Mixing Bowl, Knife
Buffalo Chicken Mini Meatloaves with Celery, Carrots, and Ranch Drizzle
These mini meatloaves bring the classic buffalo chicken flavor to a simple sheet pan dinner. Ground chicken mixes with buffalo sauce and vegetables for a meal that feels familiar yet easy to prepare on busy weeknights. The ranch drizzle adds a cool finish that balances the heat.
The recipe keeps everything on one pan for minimal cleanup. Celery and carrots add crunch inside the meatloaves and as a fresh topping. Families can adjust the spice level by choosing mild or hot buffalo sauce.
Buffalo Chicken Mini Meatloaves with Celery, Carrots, and Ranch Drizzle
Ingredienser
- 1 pound ground chicken
- 1/3 cup buffalo sauce
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/2 cup finely chopped celery, divided
- 1/2 cup shredded carrots, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup ranch dressing
fremgangsmåte
- Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
- In a large bowl, combine the ground chicken, buffalo sauce, breadcrumbs, egg, half the celery, half the carrots, garlic powder, salt, and pepper. Mix with clean hands until evenly combined.
- Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves on the prepared sheet pan.
- Bake for 20 to 25 minutes until the internal temperature reaches 165 degrees.
- Remove the pan from the oven and let the meatloaves rest for 5 minutes. Drizzle with ranch dressing and sprinkle with the remaining celery and carrots before serving.
merknader
Cuisine: American
Equipment: Sheet Pan, Mixing Bowl, Measuring Cups
Sesame-Ginger Pork Mini Meatloaves with Bok Choy and Shiitake Mushrooms
This sheet pan meal brings together savory pork meatloaves and roasted vegetables in one pan. The ginger and sesame flavors give the dish a warm, balanced taste that pairs well with simple sides like rice or noodles. It works well on busy weeknights when you want minimal cleanup and a complete dinner.
The meatloaves stay moist inside while the bok choy and mushrooms turn tender with slightly crisp edges. Everything cooks together so the vegetables pick up some of the meatloaf seasoning.
Sesame-Ginger Pork Mini Meatloaves with Bok Choy and Shiitake Mushrooms
Ingredienser
- 1 pound ground pork
- 2 tablespoons grated fresh ginger
- 3 tablespoons sesame oil, divided
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 1 large egg
- 4 heads baby bok choy, halved lengthwise
- 8 ounces shiitake mushrooms, stemmed and sliced
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
fremgangsmåte
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- In a mixing bowl, combine the ground pork, grated ginger, 2 tablespoons sesame oil, soy sauce, minced garlic, panko breadcrumbs, and egg. Mix until evenly blended.
- Divide the mixture into four portions and shape each into a small loaf. Place the loaves on the prepared sheet pan.
- In the same bowl, toss the bok choy halves and sliced shiitake mushrooms with the remaining tablespoon of sesame oil until lightly coated.
- Arrange the vegetables around the meatloaves on the sheet pan in a single layer.
- Bake for 25 to 30 minutes until the meatloaves reach an internal temperature of 160°F and the vegetables are tender.
- Remove from the oven and sprinkle the sesame seeds and sliced green onions over the meatloaves and vegetables before serving.
merknader
Cuisine: Asian
Equipment: Sheet pan, Mixing bowl, Parchment paper
Mushroom Swiss Beef Mini Meatloaves with Asparagus Spears
This sheet pan dinner brings together beef mini meatloaves filled with mushrooms and finished with melted Swiss cheese. The asparagus cooks at the same time, turning tender and slightly crisp on the edges. It makes a solid choice for weeknights when you want a full meal with little cleanup.
The mushrooms add an earthy note that blends well with the creamy cheese and savory beef. Each mini loaf stays moist inside while the asparagus provides a fresh contrast on the plate.
Mushroom Swiss Beef Mini Meatloaves with Asparagus Spears
Ingredienser
- 1 pound ground beef
- 8 ounces mushrooms, finely chopped
- 1 1/2 cups shredded Swiss cheese, divided
- 1 bunch asparagus spears, trimmed
- 1/2 cup breadcrumbs
- 1 large egg
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- Salt and black pepper to taste
fremgangsmåte
- Heat the oven to 400 degrees and line a sheet pan with parchment paper or foil.
- In a mixing bowl, combine the ground beef, chopped mushrooms, 1 cup of the Swiss cheese, breadcrumbs, egg, diced onion, minced garlic, Worcestershire sauce, and a pinch of salt and pepper. Mix gently until just combined.
- Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared sheet pan.
- In the same bowl, toss the asparagus spears with the olive oil and a sprinkle of salt and pepper. Arrange the spears around the meatloaves on the sheet pan.
- Top each meatloaf with the remaining 1/2 cup of shredded Swiss cheese.
- Bake for 25 to 30 minutes until the meatloaves reach an internal temperature of 160 degrees and the cheese is melted and lightly browned.
merknader
Cuisine: American
Equipment: Sheet Pan, Mixing Bowl, Knife
Honey-Mustard Turkey Mini Meatloaves with Brussels Sprouts
This sheet pan meal combines lean turkey meatloaves with a simple honey mustard glaze and roasted Brussels sprouts for a balanced weeknight dinner. The mini loaves cook quickly and evenly alongside the vegetables, so everything finishes at the same time with minimal cleanup.
The flavor is mildly sweet and tangy from the glaze, while the Brussels sprouts turn tender with lightly crisp edges. It works well for busy evenings when you want a complete meal without juggling multiple pans.
Honey-Mustard Turkey Mini Meatloaves with Brussels Sprouts
Ingredienser
- 1 pound ground turkey
- 1/2 cup panko breadcrumbs
- 1 large egg
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
fremgangsmåte
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- In a mixing bowl, combine the ground turkey, panko breadcrumbs, egg, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Mix gently until just combined.
- Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on one side of the prepared sheet pan.
- In the same bowl, toss the Brussels sprouts with the olive oil, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper. Spread them on the other side of the sheet pan.
- Stir together the remaining 2 tablespoons honey and 2 tablespoons Dijon mustard. Brush the glaze over the tops of the meatloaves.
- Bake for 22 to 25 minutes, until the meatloaves reach an internal temperature of 165°F and the Brussels sprouts are tender.
- Sprinkle the chopped parsley over the finished dish before serving.
merknader
Cuisine: American
Equipment: Sheet Pan, Mixing Bowl, Pastry Brush
Korean Gochujang Beef Mini Meatloaves with Napa Cabbage and Carrots
These mini meatloaves bring bold Korean flavors to a simple sheet pan dinner. The beef mixture gets a spicy kick from gochujang, while the Napa cabbage and carrots roast alongside until tender. It works well on busy weeknights when you want a full meal with minimal cleanup.
The result is savory meatloaves with a bit of sweetness and heat, balanced by the mild crunch of the vegetables. Everything cooks together on one pan, so the flavors mingle without extra steps.
Korean Gochujang Beef Mini Meatloaves with Napa Cabbage and Carrots
Ingredienser
- 1 pound ground beef
- 3 tablespoons gochujang
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 4 cups chopped Napa cabbage
- 2 medium carrots, cut into thin rounds
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 2 green onions, sliced
fremgangsmåte
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
- In a mixing bowl, combine the ground beef, gochujang, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, and black pepper. Mix until evenly combined, then shape the mixture into 8 small oval meatloaves.
- Place the meatloaves on one side of the prepared baking sheet. In the same mixing bowl, toss the chopped Napa cabbage and carrot rounds with the sesame oil until coated. Spread the vegetables on the other side of the baking sheet.
- Bake for 20 to 25 minutes, until the meatloaves reach an internal temperature of 160 degrees F and the vegetables are tender. Remove from the oven and sprinkle the sliced green onions over the top before serving.
merknader
Cuisine: Korean
Equipment: Baking Sheet, Mixing Bowl, Knife
Apple-Sage Pork Mini Meatloaves with Butternut Squash and Red Onions
This recipe brings together sweet apple and earthy sage in tender pork mini meatloaves that roast alongside cubes of butternut squash and wedges of red onion. Everything cooks on one sheet pan, making it a practical choice for weeknight dinners when you want a complete meal with minimal cleanup. The flavors lean savory with a touch of natural sweetness from the apple and caramelized vegetables.
The meatloaves stay moist thanks to the grated apple, while the squash softens and the onions turn slightly crisp at the edges. It works well for family meals in cooler months when butternut squash is at its peak.
Apple-Sage Pork Mini Meatloaves with Butternut Squash and Red Onions
Ingredienser
- 1 pound ground pork
- 1 large apple, grated
- 2 tablespoons chopped fresh sage
- 1/2 cup breadcrumbs
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups cubed butternut squash
- 2 red onions, cut into wedges
- 2 tablespoons olive oil
fremgangsmåte
- Preheat the oven to 400 degrees F and line a large sheet pan with parchment paper. In a mixing bowl, combine the ground pork, grated apple, chopped sage, breadcrumbs, egg, salt, and pepper. Mix until evenly combined, then shape into eight small meatloaves and place them on one side of the sheet pan.
- In the same bowl, toss the butternut squash cubes and red onion wedges with the olive oil. Spread the vegetables in a single layer on the remaining space of the sheet pan.
- Bake for 25 to 30 minutes until the meatloaves reach an internal temperature of 160 degrees F and the squash is tender when pierced with a fork. Let the meatloaves rest for a few minutes before serving.
merknader
Cuisine: American
Equipment: Sheet pan, Large mixing bowl, Parchment paper
Pesto Turkey Mini Meatloaves with Cherry Tomatoes and Spinach
These mini meatloaves bring together lean turkey and herby pesto in a simple sheet pan meal. The cherry tomatoes roast until sweet and juicy while the spinach softens alongside, creating a balanced dinner with minimal effort. It suits weeknights when you want something fresh yet filling that comes together with little hands-on time.
The pesto keeps the turkey moist and adds a bright flavor that contrasts nicely with the roasted vegetables. Everything cooks on one pan, so cleanup stays quick and the components finish at the same time.
Pesto Turkey Mini Meatloaves with Cherry Tomatoes and Spinach
Ingredienser
- 1 pound ground turkey
- 1/4 cup basil pesto
- 1/2 cup plain breadcrumbs
- 1 large egg
- 2 cups fresh spinach, roughly chopped
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
fremgangsmåte
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
- In a mixing bowl, combine the ground turkey, pesto, breadcrumbs, egg, 1 cup of the spinach, salt, and pepper. Mix until evenly blended.
- Divide the mixture into four equal portions and shape each into a small loaf about 1 inch thick. Place the loaves on the prepared baking sheet.
- Scatter the cherry tomatoes and remaining 1 cup of spinach around the loaves on the baking sheet. Drizzle the olive oil over the tomatoes and spinach.
- Bake for 25 minutes, or until the internal temperature of the meatloaves reaches 165 degrees F. Let the loaves rest for 5 minutes before serving.
merknader
Cuisine: American
Equipment: Baking Sheet, Mixing Bowl
Hawaiian Pineapple Beef Mini Meatloaves with Peppers and Red Onion
These mini meatloaves bring a sweet and savory mix to the table with pineapple and tender beef. They work well for weeknight dinners when you want something simple but a little different. The peppers and red onion roast alongside the meat, giving a nice balance of soft and crisp textures.
The sheet pan method keeps cleanup easy while the pineapple adds natural sweetness that pairs with the beef.
Hawaiian Pineapple Beef Mini Meatloaves with Peppers and Red Onion
Ingredienser
- 1 pound ground beef
- 1/2 cup plain breadcrumbs
- 1 large egg
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 cup pineapple chunks, drained
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 medium red onion, sliced
- 1 tablespoon olive oil
- Salt and black pepper to taste
fremgangsmåte
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
- In a mixing bowl, combine the ground beef, breadcrumbs, egg, soy sauce, garlic powder, and ground ginger. Mix until evenly blended, then divide the mixture into four equal portions and shape each into a small loaf.
- Place the mini meatloaves in the center of the prepared baking sheet. In the same bowl, toss the pineapple chunks, red bell pepper, green bell pepper, and red onion with the olive oil, salt, and black pepper. Spread the mixture around the meatloaves on the baking sheet.
- Bake for 25 to 30 minutes until the meatloaves reach an internal temperature of 160 degrees F and the vegetables are tender.
merknader
Cuisine: Hawaiian
Equipment: Baking Sheet, Mixing Bowl
