Small beef meatloaves, golden potatoes, and roasted broccoli make a familiar dinner with a few clear swaps. Cooked mushrooms add flavor without stuffing mix, while a simple tomato glaze replaces the usual sweet topping.

Prep: About 20 minutes  |  Cook: About 40–45 minutes, with some overlap

Equipment: Skillet and two large rimmed baking sheets

Ingredients:

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For the Mini Meatloaves

•   1 1/2 lbs ground beef
•   8 oz cremini mushrooms (finely chopped)
•   1/2 medium yellow onion (finely chopped)
•   1 tbsp olive oil
•   1 large egg
•   2 cloves garlic (minced)
•   2 tbsp tomato paste
•   1 tsp dried oregano
•   3/4 tsp fine salt
•   1/2 tsp black pepper

 

For the Tomato Glaze

•   2 tbsp tomato paste
•   2 tbsp water
•   1 tsp apple cider vinegar
•   1/2 tsp smoked paprika
•   1/4 tsp garlic powder
•   1/8 tsp fine salt

 

For the Roasted Potatoes

•   1 1/2 lbs yellow potatoes (cut into 1/2-inch cubes)
•   1 tbsp olive oil
•   1/2 tsp garlic powder
•   1/2 tsp fine salt
•   1/4 tsp black pepper

 

For the Broccoli

•   1 lb broccoli florerts (cut into bite-size pieces)
•   1 tbsp olive oil
•   1/4 tsp fine salt
•   1/4 tsp black pepper

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Heat the oven. Preheat to 425°F with racks in the upper and lower thirds. Prepare two large rimmed baking sheets. If using parchment, check that it is rated for this temperature.

2. Cook the mushrooms and onion. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped mushrooms and onion. Cook for 8–10 minutes, stirring occasionally, until softened and the released liquid has evaporated. Stir in the minced garlic for the final 30 seconds. Spread on a plate and let cool until no longer hot.

3. Start the potatoes. Toss the potato cubes with 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon fine salt, and ¼ teaspoon black pepper. Spread across one baking sheet and roast for 15 minutes.

4. Mix the meatloaves. In a large bowl, combine the ground beef, cooled mushroom-onion mixture, egg, 2 tablespoons tomato paste, oregano, ¾ teaspoon fine salt, and ½ teaspoon black pepper. Mix gently until evenly combined.

5. Shape and glaze. Divide the mixture into 8 equal portions. Shape into short oval loaves approximately 1 inch thick and arrange on the second baking sheet. In a small bowl, mix the remaining 2 tablespoons tomato paste with the water, apple cider vinegar, smoked paprika, ¼ teaspoon garlic powder, and ⅛ teaspoon fine salt. Spoon over the meatloaves.

6. Add the broccoli. Turn the potatoes after their first 15 minutes. Toss the broccoli with 1 tablespoon olive oil, ¼ teaspoon fine salt, and ¼ teaspoon black pepper. Arrange around the meatloaves without piling it up.

7. Finish roasting. Place the meatloaf-and-broccoli pan in the oven alongside the potatoes. Roast for 20–25 minutes, swapping rack positions halfway through. The meatloaves should reach 160°F in the center. The potatoes should be fork-tender and browned, and the broccoli tender with browned edges. Remove individual components as they finish, allowing anything that needs longer to continue cooking.

8. Rest and serve. Let the meatloaves rest for 5 minutes. Serve two per person with the roasted potatoes and broccoli.

Tomorrow’s Dinner Is Already Started

Store: Refrigerate leftovers in covered containers within 2 hours. Use within 3–4 days, or freeze the cooked meatloaves separately for longer storage.

Reheat: Warm the meatloaves in a covered oven-safe dish with a small splash of water at 350°F until the centers reach 165°F. Reheat potatoes and broccoli separately if you prefer a drier, roasted finish.

Adapted for this dinner plan from StudioLink’s Sheet Pan Mini Meatloaves with Roasted Potatoes and Broccoli. This version changes the meatloaf mixture, topping, quantities, and cooking arrangement.

This recipe is intended for Original Whole30 elimination when made with ingredients that meet the program rules. It is not an official Whole30 Approved recipe. For personal health questions, speak with your own healthcare provider.