One Pan Mini Meatloaves with Roasted Brussel Sprouts and Sweet Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For the Meatloaf:
  • 1 lb ground beef (I choose organic, 100% grass fed)
  • 1 egg, lightly beaten
  • 1 tbsp worcestshire sauce
  • 2 tbsp chia seeds
  • ¼ cup grated sweet yellow onion (about 1 small onion)
  • ½ tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp black pepper, divided
  • ¼ cup ketchup
  • 1 tsp soy sauce (I use liquid aminos)
  • 2 tsp brown sugar
  • For the Vegetables:
  • 1 lb brussel sprouts, trimmed & halved
  • 2 medium sweet potatoes, chopped (no need to peel!)
  • ¼ cup olive oil
  • zest & juice of 1 lemon
  • 3 garlic cloves, minced
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • parsley, optional garnish
  1. Preheat oven to 400 degrees.
  2. Combine ketchup, soy sauce, and brown sugar in a small bowl and set aside.
  3. Combine ground beef, egg, worcestshire sauce, chia seeds, onion, onion powder, salt, and pepper in a bowl, using a fork or your hands to mix ingredients together. Divide beef mixture into four equal portions and shape into mini loaves. Place on one half of rimmed baking sheet and top with ketchup mixture.
  4. Whisk together olive oil, lemon zest & juice, garlic, salt, and pepper. Add brussel sprouts & sweet potatoes, tossing to combine. Transfer to one half of a rimmed baking sheet.
  5. Bake until meat is cooked through and vegetables are crisp-tender, about 30-35 minutes.
  6. Sprinkle with chopped parsley, if desired.
Adapted from Cooking Light
Recipe by Heart & Stove at