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Heart & Stove

recipes from a mom, registered dietitian, and professional writer

You are here: Home / Gluten-Free / One Pan Mini Meatloaves with Roasted Brussel Sprouts and Sweet Potatoes

April 6, 2017

One Pan Mini Meatloaves with Roasted Brussel Sprouts and Sweet Potatoes

One Pan Mini Meatloaves with Roasted Brussel Sprouts and Sweet Potatoes is a classic dinner! Chia seeds replace traditional bread crumbs in the meatloaves to make this a gluten & grain free meal.

One Pan Mini Meatloaves with Roasted Brussel Sprouts and Sweet Potatoes - Dinner doesn't get more classic than this! | www.heartandstove.com

I love meatloaf. True story. It was one of my favorite meals growing up and is still a go-to favorite dinner of mine!

I love this recipe because:

  1. They’re mini! Everyone gets their own meatloaf.
  2. One pan = minimal clean up. Yes!
  3. The lemon-y, garlic-y roasted brussel sprouts & sweet potatoes are SO delicious!

 

One Pan Mini Meatloaves with Roasted Brussel Sprouts and Sweet Potatoes - Dinner doesn't get more classic than this! | www.heartandstove.com

Oh, and these meatloaves are grain-free!

Most meatloaf/meatball recipes call for the addition of bread crumbs to help bind the meat mixture together. I replaced bread crumbs with chia seeds to make these mini meatloaves grain/gluten free and have an extra dose of heart-healthy omega-3 fats. You can’t taste any difference and the texture is the same, so that’s a big win in my book!

How pretty is this dish? To make an even more beautiful dinner plate, try my Braised Red Cabbage. It makes the perfect pairing to these mini meatloaves and roasted vegetables!

One Pan Mini Meatloaves with Roasted Brussel Sprouts and Sweet Potatoes - Dinner doesn't get more classic than this! | www.heartandstove.com

One Pan Mini Meatloaves with Roasted Brussel Sprouts and Sweet Potatoes - Dinner doesn't get more classic than this! | www.heartandstove.com

One Pan Mini Meatloaves with Roasted Brussel Sprouts and Sweet Potatoes
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 4
Ingredients
  • 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
  • 1/4 cup grated sweet yellow onion (about 1 small onion)
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, divided
  • 1/4 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!)
  • 1/4 cup olive oil
  • zest & juice of 1 lemon
  • 3 garlic cloves, minced
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • parsley, optional garnish
Instructions
  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.
Notes
Adapted from Cooking Light
3.5.3226

 

Filed Under: Gluten-Free, Main Dish

Reader Interactions

Comments

  1. cakespy says

    April 7, 2017 at 9:23 AM

    I didn’t think it was possible to make meat loaf adorable but you’ve done it, my friend. This looks incredible!

    Reply
    • Sharon says

      April 7, 2017 at 11:54 AM

      Haha! Thank you!!

      Reply
  2. Karly says

    April 7, 2017 at 2:29 PM

    OMG, I’m in love! Finally, a meatloaf I can eat all on my own and not feel guilty about! 😉 These are so cute and look so tasty, too!

    Reply
    • Sharon says

      April 7, 2017 at 10:41 PM

      Yay! Thanks so much! I hope you try & love them as much as I do!

      Reply
  3. Ned Margolis says

    November 29, 2019 at 11:05 AM

    Wow, looks good, particularly the end.

    Reply
  4. Erin says

    April 8, 2020 at 3:10 PM

    Can you substitute something else for the chia seeds? 🙂 Thank you!

    Reply
    • Sharon says

      September 6, 2020 at 8:57 PM

      You can use bread crumbs instead of chia seeds or try ground flax seed, although some people say they don’t like the taste…I can’t tell the difference though!

      Reply
  5. Gail says

    October 2, 2020 at 9:27 PM

    This was so yummy. Awesome recipe. Thank you.

    Reply
    • Sharon says

      October 3, 2020 at 8:55 AM

      Gail, I’m so glad you liked it! Thanks for visiting and commenting! Happy cooking!

      Reply

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Sharon
Hi! I'm Sharon. Welcome to Heart and Stove, where I share easy recipes made with real ingredients to inspire balanced eating. To read more about me, click here.

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