Sheet Pan BBQ Meatloaf Dinner
Make an entire dinner for two at one time with this fast and easy Sheet Pan BBQ Meatloaf Dinner. Perfect for meal prep!Step-by-step photos can be seen below the recipe card.
Servings: 2
Ingredients
Vegetables
- 1 sweet potato about 1 lb., $1.86
- 12 oz. frozen broccoli $1.16*
- 2 Tbsp olive oil $0.44
- ½ tsp seasoning salt $0.05**
- salt to taste, $0.02
- black pepper to taste, $0.03
BBQ Meatloaf
- ½ lb. ground beef 80/20, $2.49
- 1 large egg $0.37
- 2 Tbsp bread crumbs plain, $0.12
- 3 Tbsp BBQ sauce divided, $0.26
- ¼ tsp smoked paprika $0.03
- ⅛ tsp garlic powder $0.02
- ¼ tsp salt $0.02
Instructions
- Preheat the oven to 400ºF. Peel the sweet potato and cut it into 1/2 to 3/4" cubes. Place the sweet potatoes and frozen broccoli florets (no need to thaw) on a large baking sheet.
- Drizzle the olive oil over the sweet potatoes and broccoli florets. Sprinkle the seasoning salt over the sweet potatoes and then season the broccoli florets with a pinch of salt and pepper. Use your hands to toss the vegetables until they are coated in oil and spices, keeping the sweet potatoes on one side of the baking sheet and the broccoli on the other.
- Transfer the baking sheet to the preheated oven and roast the vegetables for 15 minutes.
- While the vegetables are roasting, prepare the meatloaves. In a medium bowl combine the ground beef, egg, bread crumbs, 1 Tbsp of the BBQ sauce, the smoked paprika, garlic powder, and salt. Work the ingredients together with your hands or a fork until they are well combined. Divide the meatloaf mixture in two and shape each half into a flattened oval.
- After the vegetables have roasted for 15 minutes, remove the baking sheet and stir each of the vegetables. Push each off to the side a bit to make room for the meatloaves. Place the shaped meatloaves in the center and then spread 1 Tbsp of BBQ sauce over each loaf.
- Return the baking sheet to the oven and roast for an additional 20 minutes, or until the internal temperature of the meatloaves has reached 160ºF. Remove the baking sheet from the oven, plate up the meatloaves and vegetables, and serve immediately.
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Notes
*If you'd like to use fresh broccoli instead of frozen, remember that frozen is already blanched (partially cooked). Fresh florets may need more time in the oven and can crisp up and dry out faster, so coat them well in oil. You can steam them first to shorten the roasting time, or roast them longer, but keep an eye on them, as the total roasting time will depend on the size of your florets.
**I used a seasoning blend called Avec Tous, but you could use any seasoning blend you like (Tony Chachere's, Lawry's, etc.).
Nutrition
Serving: 1Serving | Calories: 689kcal | Carbohydrates: 52g | Protein: 31g | Fat: 40g | Sodium: 1446mg | Fiber: 9g