Craving a delicious, hearty meal that's both easy to prepare and guaranteed to impress? Look no further than these irresistible Mini Meatloaves with Roasted Vegetables! This American classic transforms the traditional meatloaf into perfectly portioned, juicy individual servings, paired with a colorful medley of caramelized vegetables that will have everyone at the dinner table asking for seconds. Whether you're a busy parent, a cooking novice, or a seasoned home chef, this recipe promises restaurant-quality flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups mixed vegetables (carrots, bell peppers, zucchini)
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, salt, and pepper. Mix thoroughly using your hands or a fork until all ingredients are well incorporated.
- Chop the mixed vegetables into roughly 1-inch pieces. Ensure carrots, bell peppers, and zucchini are cut to similar sizes for even roasting.
- Divide the meat mixture into 4 equal portions and shape each into individual oval-shaped mini meatloaves, approximately
- 5 inches thick.
- Arrange the mini meatloaves on one side of the prepared baking sheet, leaving space for the vegetables.
- Spread the chopped vegetables around the meatloaves on the baking sheet. Drizzle with a small amount of olive oil and sprinkle with additional salt and pepper if desired.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the internal temperature of the meatloaves reaches 160°F (71°C) and vegetables are tender and slightly caramelized.
- Remove from oven and let the meatloaves rest for 5 minutes before serving to allow juices to redistribute.
- Plate the mini meatloaves with roasted vegetables and serve hot.
Tips
- Mix meat gently: Overmixing can make your meatloaves tough, so combine ingredients just until they're incorporated.
- Use a meat thermometer: Ensure your meatloaves reach 160°F (71°C) for food safety without overcooking.
- Vegetable cutting technique: Cut vegetables into uniform sizes to guarantee even roasting and caramelization.
- Let meat rest: Allowing meatloaves to rest for 5 minutes after cooking helps retain moisture and makes them more tender.
- Customize your flavor: Experiment with different herbs like thyme or parsley, or add grated cheese to the meat mixture for extra richness.
- Make ahead friendly: These mini meatloaves can be prepared in advance and refrigerated, making weeknight dinners a breeze.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 25g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 95mg
