A delicious weeknight dinner you can meal prep in advance! This gluten-free mini meatloaf and veggies recipe is the perfect sheet pan dinner to whip up for busy nights. Roasted sweet potatoes, crisp broccoli and savory meatloaf all in one bite.
If you’re in need of easier, gluten-free dinner recipes, this sheet pan mini meatloaf and veggie sis one you’ll want to bookmark asap. Loaded with juicy, savory flavor and easy to make ahead of time, this dinner is a busy mom staple.
As a Certified Nutrition Coach, I love that this meat loaf and veggies dinner covers all the basics of protein and complex carbohydrates for a delicious, fueling meal. As a mom of three, I can tell you that my kids DEVOUR meatloaf, and this sheet pan dinner has become a staple in our week.
The best part about it is that you can prepare the gluten-free meatloaf ahead of time so that all you need to do is cook it the night you need it.
Why You'll Love This Recipe
Classic: Though this recipe has a dairy and gluten-free twist, it has all the classic flavor of the meatloaf you remember as a kid.
Well-balanced: With this sheet pan dinner, you have a little bit of everything you need at the end of the day: fueling protein, veggies, and starchy carbohydrates.
Meal prep: The meatloaf can be made the night before you need it to help save you precious time on busy weeknights.
Ingredients and Substitutions
Make sure to check the pantry staples you need (like Worcestershire sauce) for gluten as they tend to be easy hidden sources of gluten.
Regular potatoes will work just in place of sweet potatoes, and most vegetables can be used to substitute for the broccoli. However, items like mushrooms or tomatoes will have a much shorter cooking time, so factor that in.
Normally, you can use gluten-free flour in place of breadcrumbs. However, breadcrumbs give the meatloaves a much more delicious texture.
Flavor Variations
Below are a few variations I’ve tried that are just as delicious as the original recipe.
Protein: The gluten-free mini meatloaf can be made with lean ground beef, ground turkey, or even ground venison. How much grease it gives off will depend on the type of protein and its leanness.
Vegetables: Switching up the vegetables is an easy way to make the sheet pan dinner feel like new again. We love using cauliflower and carrots in place of broccoli as they have similar cooking times.
Seasonings: You can use a spicy barbeque sauce in the glaze or add some extra garlic powder to the meatloaf itself. Don’t be scared to add to your favorite herbs and spices.
Expert Tips To Make It
If you want a stickier glaze on top, broil everything for 1-2 minutes, but keep a close eye on the meatloaf and veggies so that they don’t burn.
Try to make your meatloaves even so that they finish cooking at the same time. Too thick or upright will result in a longer cooking time.
How To Make Gluten-Free Mini Meatloaf
Step 1: Drizzle the sweet potatoes with oil, season them, and roast them for 10 minutes.
Step 2: Toss the broccoli in oil, season, and sprinkle it around the sweet potatoes. Bake it all for 5 minutes.
Step 3: Mix together the meatloaf ingredients until combined. Divide the mixture into 4 even parts.
Step 4: Make room on the baking sheet for the mini meatloaves and bake for 25 minutes or until everything is cooked through.
Step 5: Stir together the glaze and brush it over the meatloaves. Garnish with parsley and serve.
How To Store Them
Store leftover sheet pan meatloaf and veggies in a glass container in the fridge for 3-5 days. You can store them together or separately.
Reheat the leftovers in the microwave or in the oven on low until warmed through. You may want to cut your meatloaf into smaller portions so that they reheat faster.
You can freeze cooked meatloaf in a freezer-safe bag for up to 2 months. Personally, I wrap it in tinfoil before placing it in the bag so that it doesn’t get freezer burn as easily. From there, let it thaw in the fridge overnight before reheating.
How To Meal Prep It
To make this gluten-free dinner into a meal prep recipe, you’ll want to make the meatloaf as directed (without the glaze). Wrap them individually in plastic wrap and store them in the fridge for up to 2 days.
You can also peel and slice the sweet potatoes if needed. Store them in a covered steel bowl in the fridge.
When you’re ready for your dinner, all you need to do is slice the broccoli, whip up the sauce and start baking!
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Gluten-Free Mini Meatloaf and Veggies
Video
Ingredients
- 2 Medium sweet potatoes cut into 1” pieces
- 1 cup Broccoli florets
- 2 tablespoon Avocado oil
- 1 pound Ground beef
- 1 Large egg
- ¼ cup Gluten-free breadcrumbs
- ½ Sweet onion chopped
- 2 teaspoon Italian seasoning
- Salt and pepper
- ¼ cup BBQ sauce
- ¼ cup Ketchup
- 2 tablespoon Coconut palm sugar
- 1 tablespoon Worcestershire sauce gluten-free
Instructions
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
- Spread sweet potatoes on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
- Place in the oven and roast for 10 minutes. Remove from the oven.
- Add broccoli to the pan. Drizzle with remaining olive oil, season with salt and pepper, and toss. Return to the oven for 5 more minutes.
- In a bowl, mix ground beef, BBQ sauce, egg, bread crumbs, onion, Italian seasoning, salt, and pepper until well combined. Divide into 4 equal parts and form small oval meatloaves.
- Make room on the baking sheet among the vegetables and place the meatloaves on it.
- Bake for 25–30 minutes, or until meatloaves are cooked through (160°F) and veggies are tender.
- In a small bowl, stir together ketchup, brown sugar, and Worcestershire sauce. Brush over meatloaves.
- Garnish with parsley, if desired. Serve warm and enjoy!
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Shelby says
I absolutely love that these can be made in advance and just cooked on busy sports nights!