Preheat oven to 400°F. Spray a large rimmed baking sheet with cooking spray.
Prepare the veggies:
Add the potatoes and green beans to the baking sheet. Drizzle with the olive oil. Sprinkle with garlic, salt, and pepper. Stir well until the veggies are evenly coated in oil and seasoning. Push the veggies over to one side so that they only cover 2/3 of the baking sheet.
Prepare the meatloaf:
In a large bowl, add the beef, breadcrumbs, onion, milk, beaten egg, 2 Tablespoons of ketchup, the Worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.
Take 1/4 of the meat mixture and place it on the empty side of the baking sheet. Press the meat into a loaf shape. Repeat with the remaining meat, making 4 mini meatloaves. Separate each meatloaf by at least 1 inch.
Meatloaf Topping:
Top each meatloaf with 1 Tablespoon of ketchup. Spread the ketchup over the tops of the meatloaves.
Bake for 25-30 minutes, until the meatloaf reaches an internal temperature of 160°F.
Nutrition
Serving: 1/4th of the recipe | Calories: 541kcal | Carbohydrates: 56g | Protein: 33g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1600mg | Potassium: 1602mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1029IU | Vitamin C: 33mg | Calcium: 144mg | Iron: 6mg
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