Mini Meatloaves & Veggies

4.7
(3)
3 Reviews

This Mini Meatloaves & Veggies recipe is an easy, all-in-one sheet-pan dinner that will keep your weeknight simple. The mini meatloaves, made with either meatloaf mix or lean ground beef, cook alongside tender carrots and zucchini for a balanced meal with minimal cleanup. It’s a no-fuss dinner that serves two.

By
Pat Tanumihardja
Pat Tanumihardja
Pat Tanumihardja
Born in Jakarta to Indonesian Chinese parents and raised in Singapore, Pat Tanumihardja has been a food and lifestyle writer for over a decade.
EatingWell's Editorial Guidelines
Published on September 8, 2025
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
Recipe image of Mini Meatloaves & Veggies
Credit:

Food: Sammy Mila, Photos: Jason Donnelly, Props: Breanna Ghazali.
Active Time:
25 mins
Total Time:
45 mins
Servings:
2
Nutrition Profile:
Sesame-Free Weight Loss Nut-Free Dairy-Free Healthy Pregnancy Healthy Aging Healthy Immunity Soy-Free High-Protein Gluten-Free Low-Calorie
  • The meatloaves and veggies roast on one sheet pan for quick cleanup.
  • Carrots contain antioxidants like beta carotene to help support eye health.
  • A ketchup glaze on top of the meatloaves ensures they stay moist.
Ingredients for a cooking recipe including ground meat vegetables spices and condiments arranged on a countertop

Food: Sammy Mila, Photos: Jason Donnelly, Props: Breanna Ghazali.
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Ingredients

Original recipe (1X) yields 2 servings

  • 1 small zucchini, cut into ½-inch rounds (1 cup)

  • 1 medium carrot, peeled and cut on the bias ½-inch-thick (¾ cup)

  • 1 teaspoon extra-virgin olive oil

  • ⅜ teaspoon ground pepper, divided

  • ¼ teaspoon kosher salt, divided

  • 8 ounces meatloaf mix (preferably half beef and half pork) or lean ground beef

  • 1 large egg

  • ¼ cup finely chopped white onion

  • ¼ cup chopped red bell pepper

  • ¼ cup cooked brown rice

  • 4 tablespoons ketchup, divided

  • 2 teaspoons Worcestershire sauce

  • 2 teaspoons chopped fresh thyme

  • 1 teaspoon minced garlic

Directions

  1. Position rack in middle of oven; preheat to 375°F. Line a large rimmed baking sheet with parchment paper and coat with cooking spray. Place zucchini rounds and carrot pieces on the prepared baking sheet. Drizzle with 1 teaspoon oil and sprinkle with ⅛ teaspoon each pepper and salt; toss to mix. Move the vegetables to one side of the baking sheet.

    Sliced carrots and zucchini on a baking tray lined with parchment paper

    Food: Sammy Mila, Photos: Jason Donnelly, Props: Breanna Ghazali.

  2. Combine 8 ounces meatloaf mix (or ground beef), 1 egg, the chopped onion and bell pepper, ¼ cup cooked brown rice, 2 tablespoons ketchup, 2 teaspoons Worcestershire, 2 teaspoons thyme, 1 teaspoon garlic, ⅛ teaspoon pepper and the remaining ⅛ teaspoon salt in a large bowl. Mix lightly until just combined. Divide the mixture in half and shape each portion into a mini loaf, about 2 by 4 inches; place on the other side of the baking sheet. Brush the remaining 2 tablespoons ketchup over the meatloaves.

    A baking tray with two mini meatloaves topped with sauce and sliced zucchini and carrots

    Food: Sammy Mila, Photos: Jason Donnelly, Props: Breanna Ghazali.

  3. Bake for 25 minutes, stirring the vegetables halfway, until an instant-read thermometer inserted into the meatloaf registers 165°F and the vegetables are tender. Sprinkle with the remaining ⅛ teaspoon pepper.

Frequently Asked Questions

  • Can I scale this recipe to make four servings?

    Yes, you can easily double this recipe to serve four instead of two. We recommend using two baking sheets in that situation, one for the meatloaves and one for the vegetables so there’s enough to room for everything to cook properly.

EatingWell.com, September 2025

Nutrition Facts (per serving)

455 Calories
28g Fat
26g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 2
Serving Size 1 mini meatloaf & ½ cup veggies
Calories 455
% Daily Value *
Total Carbohydrate 26g 10%
Dietary Fiber 3g 12%
Total Sugars 13g
Added Sugars 8g 16%
Protein 26g 51%
Total Fat 28g 36%
Saturated Fat 10g 49%
Cholesterol 173mg 58%
Vitamin A 391µg
Vitamin C 49mg 54%
Vitamin D 1µg
Vitamin E 2mg 12%
Folate 65µg
Vitamin K 14µg
Sodium 639mg 28%
Calcium 91mg 7%
Iron 4mg 22%
Magnesium 68mg 16%
Potassium 947mg 20%
Zinc 6mg 53%
Vitamin B12 3µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.