Ingredients:

  • 1.5 lbs ground beef (80/20 lean-to-fat ratio)
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1/2 cup yellow onion, finely minced
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1 lb baby gold potatoes, halved
  • 1 lb trimmed asparagus or broccoli florets
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. In a large bowl, combine the beef, panko, egg, onion, garlic, Worcestershire, and seasonings. Gently fold the ingredients together until just combined to avoid a tough texture.
  2. Divide the meat mixture into 8 equal portions. Shape them into small ovals (roughly 2x3 inches) and place them on a parchment-lined sheet pan, leaving 2 inches of space between each.
  3. Toss halved potatoes with olive oil, salt, and pepper. Arrange them around the meatloaves on the sheet pan.
  4. Preheat oven to 400°F (200°C) and roast the pan for 15 minutes to give the potatoes a head start.
  5. While the pan is roasting, whisk together the ketchup, brown sugar, vinegar, and garlic powder in a small bowl.
  6. Remove the pan from the oven and use a pastry brush to generously coat the top of each mini meatloaf with the glaze.
  7. Add the trimmed asparagus or broccoli florets to the pan, tossing them with any remaining oil and seasoning.
  8. Return the pan to the oven and roast for an additional 15-20 minutes, or until the internal temperature of the meat reaches 160°F.