Alcoeur Apron's Mini Meatloaf Sheet Pan Dinner

Ingredients

• 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

Steps

1. 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.

2. 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.

3. 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.

Source: https://www.tasteofhome.com/recipes/mini-meat-loaf-sheet-pan-meal/