MAKES: 6 servings · PREP TIME: 20 minutes · COOK TIME: 30 minutes

I love the simplicity of sheet pan meals—no fuss, no muss, and, even better, very little cleanup. Now that’s a winning combination. I also love how versatile they are. For example, if you aren’t a fan of Brussels sprouts, you can easily throw some broccoli or cauliflower on the pan instead.

INGREDIENTS

FOR THE BRUSSELS SPROUTS:

•1 pound Brussels sprouts, trimmed and halved

•¼ cup avocado oil or olive oil

•1 teaspoon grated lemon zest

•2 tablespoons fresh lemon juice

•1 teaspoon sea salt

•1 teaspoon garlic powder

•½ teaspoon ground black pepper

FOR THE MEATLOAVES:

•1 pound ground beef

•1 pound bulk mild Italian sausage

•3 cloves garlic, minced

•2 tablespoons Worcestershire sauce

•3 tablespoons reduced-sugar ketchup, store-bought or homemade (here)

•½ cup blanched almond flour

•2 tablespoons dried minced onion

•1½ teaspoons sea salt

•1 teaspoon dried parsley

•½ teaspoon ground black pepper

FOR THE TOPS (OPTIONAL):

•3 tablespoons reduced-sugar ketchup, store-bought or homemade (here)

DIRECTIONS

1. Preheat the oven to 400°F.

2. Put the Brussels sprouts, oil, lemon zest, lemon juice, salt, garlic powder, and pepper in a bowl, then toss until the Brussels sprouts are evenly coated. Spread the Brussels sprouts in a single layer across a rimmed baking sheet.

3. Put the ground beef, sausage, garlic, Worcestershire sauce, ketchup, almond flour, dried minced onion, salt, parsley, and pepper in a separate large bowl and mix until the ingredients are well incorporated.

4. Form the meatloaf mixture into 6 mini loaves about 2½ inches by 4 inches.

5. Add the meatloaves to the baking sheet with the Brussels sprouts. Bake until the meatloaves are cooked all the way through and the Brussels sprouts are tender, about 30 minutes.

6. Remove the pan from the oven and brush the tops of the meatloaves with the ketchup, if desired. Return to the oven for 5 additional minutes.

tip: To make a nut-free version, simply substitute crushed pork rinds for the blanched almond flour.

PER SERVING:

CALORIES: 627

FAT: 52.8g

PROTEIN: 28.3g

TOTAL CARBS: 11.2g

FIBER: 3.8g

NET CARBS: 7.3g