Sheet Pan Mini Meatloaves

Ingredients

1 pound ground beef (see notes)
1 shallot, peeled and grated
1 pound baby potatoes, halved
1 pound young carrots, trimmed, peeled, and cut in half lengthwise (or baby carrots)
2 tablespoons fresh thyme leaves (stripped from woody stems)
1/2 cup panko bread crumbs
2 cloves garlic, minced
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons ketchup

Directions

1. Make sure all veggies are prepped and ready to go before you start cooking to make sure the meatloaves and veggies are done cooking at the same time.
2. Preheat oven to 450 F. Line a baking sheet with aluminum foil and set aside.
3. Place peeled (or baby) carrots and halved baby potatoes on the baking sheet. Drizzle with olive oil (about 1-2 tablespoons) and sprinkle with kosher salt and freshly ground black pepper. Roast in oven for about 25 minutes (we’ll be adding to the baking sheet in a few minutes).
4. While the veggies start roasting, combine beef, grated shallot, bread crumbs, garlic, salt, pepper, and 2 tablespoons thyme leaves in a medium bowl. Shape into 4 individual meatloaves about 1″ tall. Remove baking sheet from oven, stir carrots and potatoes (and make room if necessary), then add the meatloaves. Brush with ketchup and return to the oven for the remaining baking time (about 10-12 minutes) or until the meatloaves reach an internal temperature of 165 F.
5. When the meatloaves are done, divide the veggies and meatloaves among plates and serve.

Notes: Simple, tasty, family-pleaser. A nice alternative from our typical "meatloaf and baked potato" night.

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