Alcoeur Apron's Mini Meatloaf Sheet Pan Dinner
2 large eggs, lightly beaten
1 cup tomato juice
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1/2 teaspoon salt
1 1/2 pounds lean ground beef (90% lean)
1/4 cup ketchup
3 tablespoons brown sugar
1 teaspoon prepared mustard
1/4 teaspoon ground nutmeg
3 large potatoes, peeled and cut into 1/2 inch pieces
3 tablespoons olive oil, divided
1/2 teaspoon garlic salt, divided
1/4 teaspoon pepper, divided
1 pound fresh asparagus, trimmed and halved
Preheat oven to 425°. In a large bowl, combine eggs, tomato juice, oats, onion, and salt. Add beef; mix lightly but thoroughly. Shape into six 4x2.5 inch loaves; place on a sheet pan or large shallow roasting pan. Combine ketchup, brown sugar, mustard and nutmeg; brush over loaves.
Combine potatoes with 2 tablespoons oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan in a single layer around the loaves. Bake 25 minutes.
Combine asparagus with remaining 1 tablespoon oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan. Bake until a thermometer inserted into meat loaves reads 160° and vegetables are tender, 10-15 minutes. Let stand 5-10 minutes before serving.