Weeknight dinners just got a major upgrade! Say goodbye to a sink full of dishes and hello to the magic of the sheet pan. This recipe combines savory, juicy mini meatloaves with perfectly roasted, zesty Brussels sprouts, all cooked together on a single pan. It’s a complete, satisfying meal that’s big on flavor but incredibly low on fuss. Get ready to add a new, stress-free favorite to your dinner rotation!
Ingredients
• FOR THE ZESTY BRUSSELS SPROUTS
• 1 pound / 450g Brussels sprouts, trimmed and halved
• ¼ cup / 60ml avocado oil or olive oil
• 1 teaspoon / 3g grated lemon zest
• 2 tablespoons / 30ml fresh lemon juice
• 1 teaspoon / 6g sea salt
• 1 teaspoon / 3g garlic powder
• ½ teaspoon / 1g ground black pepper
• FOR THE MINI MEATLOAVES
• 1 pound / 450g ground beef
• 1 pound / 450g bulk mild Italian sausage
• 3 cloves garlic, minced
• 2 tablespoons / 30ml Worcestershire sauce
• 3 tablespoons / 45ml reduced-sugar ketchup
• ½ cup / 50g blanched almond flour
• 2 tablespoons / 15g dried minced onion
• 1½ teaspoons / 9g sea salt
• 1 teaspoon / 1g dried parsley
• ½ teaspoon / 1g ground black pepper
• FOR THE GLAZE (OPTIONAL)
• 3 tablespoons / 45ml reduced-sugar ketchup
Instructions
1. Preheat your oven to 400°F / 200°C. Line a large, rimmed baking sheet with parchment paper for easiest cleanup.
2. In a medium bowl, combine the Brussels sprouts, oil, lemon zest, lemon juice, salt, garlic powder, and pepper. Toss well to coat, then spread them in a single layer on the prepared baking sheet.
3. In a separate large bowl, add the ground beef, sausage, minced garlic, Worcestershire sauce, 3 tablespoons of ketchup, almond flour, dried minced onion, salt, parsley, and pepper. Use your hands to gently mix until just combined.
4. Divide the meat mixture into 6 equal portions and shape each into a mini loaf, approximately 2½ by 4 inches.
5. Arrange the mini meatloaves on the baking sheet alongside the Brussels sprouts. Bake for 30 minutes, or until the meatloaves are cooked through and the sprouts are tender and lightly browned.
6. If using the glaze, remove the pan from the oven and carefully brush the remaining 3 tablespoons of ketchup over the tops of the meatloaves. Return to the oven and bake for 5 more minutes to set the glaze.
Nutritional Information
• PER SERVING
• CALORIES: 627
• FAT: 52.8g
• PROTEIN: 28.3g
• TOTAL CARBS: 11.2g
• FIBER: 3.8g
• NET CARBS: 7.3g
Pro Tips
• For a nut-free version, substitute an equal amount of crushed pork rinds or grated Parmesan cheese for the blanched almond flour.
• Avoid overmixing the meatloaf mixture. Mix only until the are just combined to ensure tender, juicy loaves instead of dense, tough ones.
• Don’t crowd the pan! Give the Brussels sprouts and meatloaves enough space to roast rather than steam. Use two sheet pans if necessary for the best browning.
• Use a meat thermometer to check for doneness. The internal temperature of the mini meatloaves should reach 160°F / 71°C.
FAQ
Q: How do I know when the mini meatloaves are fully cooked
A: The best way to ensure your mini meatloaves are cooked through is to use a meat thermometer. The internal temperature should reach 160°F / 71°C. The meatloaves should also be firm to the touch and browned on the outside.
Q: Can I use a different vegetable instead of Brussels sprouts
A: Absolutely! This sheet pan recipe is very versatile. You can easily substitute the Brussels sprouts with other hearty vegetables like broccoli florets, chopped cauliflower, or green beans. Toss them in the same zesty lemon dressing and roast alongside the meatloaves.
Q: What is a good substitute for almond flour in this recipe
A: For a nut-free or different low-carb option, you can replace the blanched almond flour with an equal amount of crushed pork rinds or grated Parmesan cheese. Both work well as a binder to keep the mini meatloaves tender and juicy.
Q: Can I make this sheet pan dinner ahead of time
A: Yes, this is a great recipe for meal prep. You can prepare the meatloaf mixture and form the loaves, and prep the Brussels sprouts up to 24 hours in advance. Store them in separate airtight containers in the refrigerator until you’re ready to bake.
