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! And if you’re a big pure maple syrup fan like we are, make sure to check out this Overnight Maple Banana French Toast Bake!
The sweetness of the potatoes with the nutty flavor of the Brussels Sprouts is a match made in heaven. If you’re not a Brussels fan, or possibly even a sweet potato fan, then here’s your answer.
KISS Tip: Substitute red potatoes and/or broccoli if sweet potatoes and/or Brussels Sprouts aren’t your jam. If you haven’t tried sweet potatoes + Brussels 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 Brussels Sprouts
Ingredients
For the meatloaves:
- 1 1/2 lbs ground beef
- 3/4 cup gluten-free bread crumbs
- 1 egg
- 1/2 onion, diced
- 1 green bell pepper, diced
- 1/2 cup paleo BBQ sauce
- 2 tsp coconut aminos
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
For the sauce:
- 1/2 cup paleo BBQ sauce
- 2 tbsp maple syrup
Other ingredients:
- 1 lb Brussels sprouts, cut in half
- 2-3 sweet potatoes, cut into cubes the size of the Brussels sprouts
- 1-2 tbsp avocado oil
- 2 tbsp maple syrup
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 400 ° F and spray a sheet pan with nonstick cooking spray (I used avocado oil cooking spray).
- Cut the Brussels sprouts in half and cut the sweet potatoes in cubes about the size of the Brussels sprout halves. Spread these evenly on the sheet pan.
- Drizzle the veggies with avocado oil and season with salt and pepper.
- Drizzle 2 tbsp of maple syrup over the sweet potatoes.
- Dice the onion and green bell pepper. Set aside.
- In a medium-sized bowl, mix the ground beef, bread crumbs, egg, coconut aminos, garlic powder, salt, pepper, and ½ cup of BBQ sauce.
- Create 6 divots in the vegetables on the sheet pan for the meat loaves to sit.
- Form the meat mixture into 6 oval shaped loaves and place in the divots you created on the sheet pan.
- 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.
- Place sheet pan in oven and cook for 15 minutes, removing sheet pan to stir vegetables.
- Place sheet pan back in oven and cook for 10-15 more minutes until a meat thermometer reaches 165 °.
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