One Pan Mini Meatloaf with Herby Potato & Honey Glazed Carrots

Cut tiny potatoes in half and place them face down on a cookie sheet.

Put the halved potatoes into a bowl.

Drizzle the potatoes with olive oil and Montreal steak seasoning, then toss to coat evenly.

Transfer the potatoes to a cookie sheet, cut side down.

Put carrots into the same bowl without rinsing, drizzle with olive oil and honey, and sprinkle with granulated garlic and kosher salt.

Mix the carrots in the bowl using hands, then spread them onto the cookie sheet in a single layer.

Dice one green bell pepper and add it to 1.5 pounds of extra lean ground beef.

Dice one onion and add it to the meat mixture.

Crack two eggs into the meat mixture.

Add 1 cup of Italian bread crumbs and 1 cup of ketchup to the meat mixture.

Sprinkle in 1.5 tablespoons of Worcestershire sauce and Montreal steak seasoning.

Mix everything together with a fork, then use hands to combine thoroughly.

Form the meat mixture into mini meatloafs and place them on parchment paper.

Add Italian parsley to the carrots and mix.

Place the meatloafs, carrots, and potatoes on the cookie sheet.

Bake in the oven at 400 degrees for 20 to 30 minutes.

After 20 minutes, baste the meatloafs with additional ketchup and return to the oven for another 10 minutes.

Equipment Needed

Spice Level:

Allergens