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.
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:
- They’re mini! Everyone gets their own meatloaf.
- One pan = minimal clean up. Yes!
- The lemon-y, garlic-y roasted brussel sprouts & sweet potatoes are SO delicious!
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!
- 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
- Preheat oven to 400 degrees.
- Combine ketchup, soy sauce, and brown sugar in a small bowl and set aside.
- 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.
- 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.
- Bake until meat is cooked through and vegetables are crisp-tender, about 30-35 minutes.
- Sprinkle with chopped parsley, if desired.