Ree Drummond Sheet Pan Meatloaf Food

SHEET PAN MEATLOAF

Sheet Pan Meatloaf image

Provided by Ree Drummond : Food Network

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

Nonstick cooking spray, for the sheet pan
1/2 cup dry breadcrumbs
1 cup milk
6 slices white sandwich bread
3 pounds ground beef
1 cup grated Parmesan
1 1/2 teaspoons seasoned salt, such as Lawry's
1/2 cup minced fresh flat-leaf parsley
Freshly ground black pepper
4 large eggs, beaten
1 cup ketchup
1/2 cup brown sugar
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
6 slices regular bacon, cooked crisp, cooled and chopped
Mashed potatoes and chopped fresh flat-leaf parsley, for serving

Steps:

For the meatloaf: Preheat the oven to 400 degrees F. Coat a half-sheet pan with cooking spray and sprinkle with the breadcrumbs, which will absorb the juices during cooking.
Pour the milk over the bread in a bowl and allow it to soak up the milk. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, parsley and pepper in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
Pat the mixture evenly into the prepared sheet pan, spreading all the way to the edges and corners.
Next, make the glaze: Whisk together the ketchup, brown sugar, balsamic vinegar and Worcestershire sauce in a bowl until well combined. Brush the mixture evenly over the top of the meatloaf. Sprinkle with the bacon.
Bake until the meat is cooked through and slightly browned, 20 to 25 minutes.
Remove from the oven, then cut into squares and serve with the mashed potatoes. Garnish with the chopped parsley.

SHEET PAN MINI MEATLOAF WITH VEGETABLES

Sheet Pan Mini Meatloaf with Vegetables image

Provided by Jessica Beacom

Time 50m

Number Of Ingredients 13

Ingredients

1 lb. lean ground beef
⅓ cup BBQ sauce, divided
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. dried thyme
½ tsp. salt
1 Pinch black pepper
1 lb. Brussels sprouts, trimmed (halved if large, quartered if really large)
1 large sweet potato, cut into ½-inch pieces (peeled, if desired)
2 cloves garlic, minced
2 Tbsp. olive oil
Salt and pepper
Optional: fresh parsley, chopped

Steps:

Preheat the oven to 400℉.
Line a large baking sheet with parchment paper or a silicone baking mat. Place the sweet potato cubes, Brussels sprouts, and minced garlic on the baking sheet. Drizzle oil over vegetables then gently toss to coat and sprinkle with salt and pepper before spreading them out so that they're in a single layer.
Place the baking sheet in the oven and roast the vegetables for 15 minutes.
While the vegetables are roasting, mix the ground beef with ¼ cup BBQ sauce, garlic and onion powders, thyme, salt, and pepper. Divide the meat mixture into 4 portions and shape each into a football shape about ¾-inch thick. Set aside.
After the vegetables have been in the oven for 15 minutes, remove the baking sheet from the oven. Stir vegetables then make a space between them for the meatloaves.
Place the meatloaves on the pan and spread the remaining BBQ sauce over each one.
Return the baking sheet to the oven and bake for an additional 12-15 minutes or until an instant-read thermometer inserted into the thickest part of the meatloaves registers 165℉.
Remove the baking sheet from the oven, sprinkle with chopped parsley (if desired) and serve immediately.

Nutrition Facts : ServingSize ¼th Recipe, Calories 380 calories, Sugar 13g, Sodium 645mg, Fat 17g, SaturatedFat 6g, Carbohydrate 32g, Fiber 6g, Protein 29g

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