Mini Beef Meatloaves with Balsamic Ketchup, Sweet Potato Mash and Almond Green Beans

These mini beef meatloaves keep the comfort-food spirit of the classic, but bake faster as individual loaves on a sheet pan. A simple balsamic and ketchup glaze adds a tangy-sweet finish without overcomplicating the dish.

Serve them with buttery mashed sweet potatoes lightly sweetened with honey and green beans roasted until browned, then tossed with almonds for crunch.

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Ingredients

8 Ground BeefView ingredient guideLike ingredientDislike ingredient

12 Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ParsleyView ingredient guideLike ingredientDislike ingredient

1 GarlicView ingredient guideLike ingredientDislike ingredient

1 Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 KetchupView ingredient guideLike ingredientDislike ingredient

1 Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

6 Green BeansView ingredient guideLike ingredientDislike ingredient

1 AlmondsView ingredient guideLike ingredientDislike ingredient

0.5 HoneyView ingredient guideLike ingredientDislike ingredient

2 Olive OilView ingredient guideLike ingredientDislike ingredient

1 ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry the produce. Mince or grate the garlic, chop the parsley, trim the green beans, and halve and peel the onion. Grate one onion half into a large bowl; reserve the remaining half for another use.
2. Add the garlic, parsley, panko, ground beef, and 1/2 tsp salt to the bowl with the grated onion. Season with pepper, then gently mix with your hands until just combined.
3. Shape the beef mixture into two loaves, each about 1 inch tall. Place them on a lightly oiled baking sheet.
4. In a small bowl, stir together the balsamic vinegar and ketchup. Brush the mixture over the tops of the meatloaves.
5. Bake the meatloaves for 10 minutes.
6. Meanwhile, peel the sweet potatoes and cut them into 1/2-inch cubes. Place them in a large pot with a pinch of salt and enough water to cover by about 2 inches. Bring to a boil and cook until the cubes are easily pierced with a knife, about 10 minutes. Drain and return the sweet potatoes to the pot.
7. After the meatloaves have baked for 10 minutes, carefully remove the baking sheet from the oven. Add the green beans to the same sheet, toss them with a drizzle of olive oil and a pinch each of salt and pepper, then return the pan to the oven.
8. Continue baking until the meatloaves are no longer pink in the center and the green beans are lightly browned, about 15 minutes more.
9. Mash the sweet potatoes with a fork or potato masher until mostly smooth. Add the butter and honey, then keep mashing until the butter melts and everything is combined. Season generously with salt and pepper.
10. When the meatloaves and green beans are done, sprinkle the almonds over the green beans and toss to combine. Serve the meatloaves with the sweet potato mash and almond green beans alongside.

Recipe Tips

FAQ

How many mini meatloaves does this recipe make?

The recipe makes two individual meatloaves.

When do the green beans go into the oven?

Add the green beans to the baking sheet after the meatloaves have baked for 10 minutes, then roast everything together for about 15 minutes more.

What is in the glaze?

The glaze is a simple mixture of ketchup and balsamic vinegar brushed over the meatloaves before baking.

How should the sweet potatoes be cut?

Peel them and cut them into 1/2-inch cubes so they boil quickly and mash easily.

What should I do with the unused onion half?

Only one grated half is used in the meatloaf mixture. Save the remaining half for another recipe.