Sheet Pan BBQ Meatloaf with Roasted Sweet Potatoes and Broccoli
This one-pan dinner combines seasoned mini meatloaves glazed with BBQ sauce alongside roasted sweet potato cubes and broccoli florets. The sweet potatoes caramelize while the broccoli gets crispy edges, creating a balanced meal with smoky, savory, and sweet flavors. Perfect for busy weeknights when you want a complete dinner with minimal cleanup. The individual meatloaf portions cook faster than a traditional loaf and pair beautifully with the colorful roasted vegetables.
Ingredients
Instructions
- 1
Preheat oven to 400°F and peel sweet potato, cutting into 1/2 to 3/4 inch cubes
- 2
Place sweet potatoes and frozen broccoli on large baking sheet
- 3
Drizzle olive oil over vegetables and season sweet potatoes with seasoning salt, broccoli with salt and pepper
- 4
Toss vegetables to coat, keeping sweet potatoes on one side and broccoli on the other
- 5
Roast vegetables for 15 minutes
- 6
Combine ground beef, egg, bread crumbs, 1 tablespoon BBQ sauce, smoked paprika, garlic powder, and salt in bowl
- 7
Mix ingredients well and divide into two portions, shaping each into flattened oval
- 8
Remove baking sheet and stir vegetables, pushing to sides to make room for meatloaves
- 9
Place shaped meatloaves in center and spread 1 tablespoon BBQ sauce over each
- 10
Return to oven and roast for additional 20 minutes or until internal temperature reaches 160°F
- 11
Remove from oven and serve immediately
Tips
Keep vegetables separated on the baking sheet to ensure even cooking since sweet potatoes and broccoli have different cooking times.
Don't overmix the meatloaf mixture to avoid tough, dense texture.
Use a meat thermometer to ensure meatloaves reach 160°F for food safety.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container.
Meatloaf mixture can be shaped and refrigerated up to 1 day ahead.
Serve immediately while vegetables are hot and meatloaf is at proper temperature.
Common Mistakes
Don't skip stirring vegetables halfway through to prevent burning
Don't flatten meatloaves too thin or they'll dry out
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh broccoli instead of frozen?
Yes, cut fresh broccoli into similar-sized florets and add a few extra minutes to cooking time if needed.
What if I don't have a meat thermometer?
Cut into the thickest part of the meatloaf - it should be no longer pink and juices should run clear.
Can I freeze the cooked meatloaf?
Yes, wrap cooled meatloaf portions individually and freeze for up to 3 months. Reheat in oven at 350°F.