Mini Italian-Style Meatloaf Sheet Pan

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  0.8 lbs Potato, Yukon Gold
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tsp 2 teaspoons sea salt
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  0.5 lbs Broccoli
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  2 Egg, Whole, Large(88g)
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  0.8 cup Whole Milk
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  1 tsp Italian seasoning
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  1 tsp Garlic powder
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  1 tsp Onion powder
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  1 lbs 80/20 Ground Beef

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  0.5 lbs Ground Pork

  Regular ground pork is typically 70/30. Look for lean if available.

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  0.8 cup Bread Crumbs, Dry, Plain

  Plain dry bread crumbs. Panko works too but is lighter per cup.

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  4 tbsp Ketchup
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  2 tbsp Brown sugar
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  2 tsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 tsp 1 teaspoon water

Instructions

1. 1Cut the Yukon Gold potatoes into 1-inch cubes and toss with 2 tablespoons olive oil and sea salt in a large bowl. Spread in a single layer on a rimmed sheet pan, place in a cold oven, set temperature to 350°F, and cook for 20 minutes.
2. 2While potatoes cook, toss the broccoli florets in the same bowl with the remaining 1 tablespoon olive oil and sea salt; set aside.
3. 3In a second large bowl, whisk together the eggs, whole milk, sea salt, Italian seasoning, garlic powder, and black pepper until combined. Add the ground beef, ground pork, bread crumbs, and 3 tablespoons ketchup; mix gently with your hands until just combined (do not overmix).
4. 4Divide the meat mixture into 6 equal portions and shape each into a 4-by-3-inch oval meatloaf.
5. 5Remove the sheet pan from the oven after 20 minutes and stir the potatoes. Arrange the 6 meatloaves and broccoli florets on the pan around the potatoes.
6. 6In a small bowl, whisk together the remaining ketchup, Worcestershire sauce, brown sugar, and water. Brush this glaze over the tops of each meatloaf.
7. 7Return to the oven at 350°F and cook for 25–30 minutes, until the meatloaves reach an internal temperature of 165°F at the center, the potatoes are fork-tender, and the broccoli is bright green and tender.
8. 8Divide the meatloaves, potatoes, and broccoli evenly into 6 airtight containers while still hot. Cool to room temperature before sealing and refrigerating.