Sheet Pan Mini Bbq Meatloaves With Sweet Potatoes And Brusse

Ingredients

FOR THE VEGGIES

2 cups 1-inch peeled and cubed sweet potato (about 1 large sweet potato)

1 pound Brussels sprouts, tough ends trimmed, halved lengthwise 2 tablespoons extra-virgin olive oil

½ teaspoon garlic powder

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

FOR THE MINI MEATLOAVES

1½ pounds lean ground beef (see note)

½ cup minced shallot (about 2 large shallots)

1 teaspoon onion powder

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon dried thyme

½ teaspoon garlic powder

1 teaspoon Dijon mustard

1 large egg, whisked

10 tablespoons no-sugar-added barbecue sauce, divided (I use

Whole30-approved Noble Made brand)

2 tablespoons almond flour (see note)

½ cup shredded sharp cheddar cheese (omit for dairy-free, paleo, and Whole30)

2 tablespoons finely chopped fresh parsley, plus more for garnish

Directions

PREHEAT the oven to 400°F. Line a sheet pan with parchment paper.

PREPARE THE VEGGIES: Set the sweet potato and Brussels sprouts on the prepared sheet pan. Drizzle with the oil, season with the garlic powder, salt, and pepper and toss to coat. Bake for 20 minutes.

MEANWHILE, FORM THE MEATLOAVES: In a large bowl, combine the beef, shallot, onion powder, salt, pepper, thyme, garlic powder, mustard, egg, and 2 tablespoons of the barbecue sauce. Using a fork, mix until well combined. Add the almond flour, cheese (if using), and parsley.

Mix again until well combined. Using damp hands, divide into 4 equal portions and form into loaves. Set aside.

AFTER 20 minutes, remove the veggies from the oven. Push the vegetables to the edge of the sheet pan, making room in the center for the meatloaves. Place the meatloaves in the center of the sheet pan, leaving about ½ inch of space between the loaves to give them room to cook evenly. Evenly brush the top of each meatloaf with 2 tablespoons of the remaining barbecue sauce.

BAKE until the meatloaves are cooked through and no longer pink in the center, 16 to 18 minutes. The veggies will be golden brown and tender.