Sheet Pan Mini Beef and Veggie Meatloaf Muffins

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Mini meatloaf muffins packed with finely chopped veggies, baked on a sheet pan for easy portioning and kid-friendly appeal. This general-inspired beef ready in about 40 minutes pairs ground beef, finely chopped onion, finely grated carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 6 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a large bowl, soak 3/4 cup breadcrumbs in 1/4 cup milk for 5 minutes until moistened.
  2. Step 2: Add 1 lb ground beef, 1/2 cup finely chopped onion, 1/2 cup finely grated carrot, 1/2 cup finely chopped spinach, 1 large egg, 1/3 cup ketchup, 1 tsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper to the breadcrumb mixture. Mix gently until just combined.
  3. Step 3: Line a sheet pan with parchment paper and evenly divide the mixture into 12 muffin cups or form 12 mini meatloaf shapes on the pan.
  4. Step 4: Spread a thin layer of 2 tbsp extra ketchup on top of each meatloaf muffin.
  5. Step 5: Bake uncovered for 20-25 minutes until the meat reaches an internal temperature of 160°F and the edges are slightly browned.
  6. Step 6: Let cool for 5 minutes before serving these kid-sized meatloaf muffins with their hidden vegetables.

Frequently asked questions

How long does Sheet Pan Mini Beef and Veggie Meatloaf Muffins take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Mini Beef and Veggie Meatloaf Muffins?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Sheet Pan Mini Beef and Veggie Meatloaf Muffins?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Mini Beef and Veggie Meatloaf Muffins for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Mini Beef and Veggie Meatloaf Muffins?

General beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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