Maple BBQ Mini Meatloaves with Sweet Potatoes and Brussel Sprouts

If you’re just joining this sheetpan series, welcome! And if you’re returning for more, welcome back! After featuring an incredibly simple breakfast sheet pan last week and a vegetarian mushroom fajita sheet pan the week before, it’s time for a hearty dinner recipe! These Maple BBQ Mini Meat Loaves are SO easy and incredibly delicious. Even my 16 month old loves them!

I feel like meatloaf is one of those dishes that everyone has an opinion on. Some people like it sliced, some like it super savory, others like it sweet. My hope is that this one pleases everyone while also being nourishing and easy for the person making it. It has a few chopped veggies inside and a delicious sweet and spicy (think flavorful not hot) sauce on top that also helps keep the mini loaves moist while cooking. It’s a homerun in our house!

The sweetness of the potatoes with the nutty flavor of the Brussel Sprouts is a match made in heaven. If you’re not a Brussels fan or possible even a sweet potato fan, then here’s your answer.

KISS Tip: Substitute red potatoes and/or broccoli if sweet potatoes and/or Brussel Sprouts aren’t your jam. If you haven’t tried sweet potatoes + Brussel Sprouts though, I would highly suggest you give it a whirl at least once.

These mini loaves should perhaps be called “medium” loaves, but that just isn’t as catchy. Just know that if you’re feeding kiddos, they can probably split one and dad will definitely take a full one. I eat a full one also depending on my appetite!

This sheet pan is officially part of our monthly meal plan and it’s hands down one of my favorite ones I’ve created in a long time. Check out all the sheet pan recipes KISS has to offer here.

If you make this recipe, I would love to know how you and your family enjoyed it. Tag me on Instagram or let me know in a comment! Thank you for hanging out with me today!

KISS Maple BBQ Mini Meatloaves with Sweet Potatoes and Brussel Sprouts
Time: 35-40 minutes (10 minutes hands-on time; 25-30 minutes cook time)
Serves: 6

Ingredients: 
1 lb. Brussel sprouts, cut in half
2-3 sweet potatoes, cut in cubes the size of the Brussel sprouts
1-2 Tbsp. avocado oil
2 Tbsp. maple syrup
½ tsp. salt
½ tsp. pepper

For the meat loaves:
½ onion, diced
1 green bell pepper, diced
1 ½ lbs. ground beef
¾ cup gluten free bread crumbs
1 egg
2 tsp. coconut aminos
1 tsp. garlic powder
½ cup paleo BBQ sauce
½ tsp salt
¼ tsp cracked black pepper

For sauce:
1/2 cup paleo BBQ sauce
2 Tbsp. maple syrup

Instructions: 
1.) Preheat oven to 400 ° F and spray a sheet pan with nonstick cooking spray (I used avocado oil cooking spray).
2.) Cut the Brussel sprouts in half and cut the sweet potatoes in cubes about the size of the Brussel sprout halves. Spread these evenly on the sheet pan.
3.) Drizzle the veggies with avocado oil and season with salt and pepper.
4.) Drizzle 2 Tbsp. of maple syrup over the sweet potatoes.
5.) Dice the onion and green bell pepper. Set aside.
6.) In a medium-sized bowl, mix the ground beef, bread crumbs, egg, coconut aminos, garlic powder, salt, pepper, and ½ cup of BBQ sauce.
7.) Create 6 divots in the vegetables on the sheet pan for the meat loaves to sit.
8.) Form the meat mixture into 6 oval shaped loaves and place in the divots you created on the sheet pan.
9.) Make the sauce by mixing ½ cup BBQ sauce with 2 Tbsp. maple syrup and brush half of the sauce along the tops of the meatloaves, reserving the other half of the sauce for topping the meat loaves after they come out of the oven.
10.) Place sheet pan in oven and cook for 15 minutes, removing sheet pan to stir vegetables.
11.) Place sheet pan back in oven and cook for 10-15 more minutes until a meat thermometer reaches 165 °

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