• Alcoeur Gardens

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/

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