For the Meatloaf Glaze
¼ cup ketchup
1 tablespoon brown sugar
1 teaspoon cider vinegar
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a rimmed baking sheet with tin foil and grease it with non-stick spray.
Step 2: Prepare the Vegetables
In a medium glass bowl, combine the halved Creamer potatoes and green beans (or broccoli).
Drizzle both with oil and season with salt and pepper.
Place all vegetables in a single layer on one end of the prepared baking sheet.
Step 3: Prepare the Meatloaf
Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.
In a medium bowl, mix together the ground beef, onion, ketchup (or barbecue sauce), bread crumbs, egg, Italian seasoning, salt, and black pepper.
Shape the mixture into 4 mini rectangular meatloaves and line them up on the foil on the other side of the baking sheet.
Step 4: Bake
Bake for 25-30 minutes, or until the potatoes are tender and the meatloaf reaches an internal temperature of at least 160°F (71°C).
Step 5: Prepare the Glaze
While the meatloaf is baking, stir together the glaze ingredients (ketchup, brown sugar, and cider vinegar).
Brush the glaze over the meatloaves before serving.
Method for Storing
Proper storage of your Sheet Pan Mini Meatloaf and Roasted Potatoes is essential to maintain freshness and flavor. Here’s how to store leftovers effectively:
Storing Leftovers
In the Refrigerator
Cool Down: Allow the meatloaf and potatoes to cool to room temperature.
Container: Transfer the leftovers to an airtight container. You can separate the meatloaf and vegetables or keep them together, depending on your preference.
Storage Duration: Store in the refrigerator for up to 3-4 days.
In the Freezer
Cool Down: Ensure the meatloaf and potatoes are completely cooled.
Wrap: Wrap each mini meatloaf individually in plastic wrap or aluminum foil. For the potatoes, place them in a freezer-safe container or bag.
Label: Write the date on the packaging for reference.
Storage Duration: Freeze for up to 3 months.
Reheating Leftovers
From the Refrigerator
Oven Method: Preheat the oven to 350°F (175°C). Place the meatloaf and potatoes on a baking sheet and cover with foil. Heat for about 15-20 minutes, or until warmed through.
Microwave Method: Place the portions on a microwave-safe plate and cover. Heat in 30-second intervals until warmed through.
From the Freezer
Thawing: For best results, transfer the frozen meatloaf and potatoes to the refrigerator and let them thaw overnight.
Reheat: Follow the same reheating instructions as above.
Tips for Best Results
Avoid Repeated Heating: Try to reheat only the portions you plan to eat to maintain quality.
Check Temperature: Ensure that the meatloaf is heated to an internal temperature of 165°F (74°C) before serving.
