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High-Protein Mini Meatloaf Trays with Roasted Vegetables
Alice

High-Protein Mini Meatloaf Trays with Roasted Vegetables Recipe

These High-Protein Mini Meatloaf Trays with Roasted Vegetables turn classic comfort food into a balanced, protein-rich meal with approximately 44 grams of protein per serving. Tender mini beef meatloaves, a tangy tomato glaze, and colorful roasted vegetables make this an easy choice for healthy dinners, muscle-building meals, and weekly fitness meal prep.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 6
Course: Dinner, Lunch, Meal prep
Cuisine: American
Calories: 400
Ingredients Method

Ingredients
  

Mini Meatloaves
  • 1½ pounds 90% lean ground beef
  • 1 large egg
  • ½ cup plain Greek yogurt
  • ¼ cup finely grated Parmesan cheese
  • ½ cup whole-wheat breadcrumbs
  • ½ medium yellow onion finely diced
  • 3 garlic cloves minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
Glaze
  • 2 tablespoons tomato paste
  • ¼ cup no-sugar-added ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon monk fruit sweetener or allulose optional
Roasted Vegetables
  • 2 cups broccoli florets
  • 2 medium zucchini sliced into half-moons
  • 2 medium bell peppers chopped
  • 1 medium red onion sliced
  • 1½ tablespoons olive oil
  • ½ teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Optional Garnish
  • Fresh parsley
  • Extra Parmesan
  • Freshly cracked black pepper
  • Extra meatloaf glaze

Method
 

  1. Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. Wash and prepare the broccoli, zucchini, bell peppers, and red onion, cutting the vegetables into relatively similar-sized pieces.
  3. Place the vegetables on one side of the prepared sheet pan and drizzle with olive oil.
  4. Sprinkle the vegetables with garlic powder, Italian seasoning, salt, and black pepper, then toss until evenly coated.
  5. Add the lean ground beef to a large mixing bowl.
  6. Add the egg, Greek yogurt, Parmesan, breadcrumbs, diced onion, minced garlic, Worcestershire sauce, Dijon mustard, Italian seasoning, smoked paprika, salt, and black pepper.
  7. Gently mix the ingredients with your hands or a spatula until evenly combined, taking care not to overwork the meat.
  8. Divide the mixture into six equal portions and shape each portion into a small oval meatloaf approximately 1½–2 inches thick.
  9. Arrange the mini meatloaves on the empty side of the sheet pan, leaving space between each one.
  10. Combine the tomato paste, no-sugar-added ketchup, apple cider vinegar, and optional monk fruit sweetener in a small bowl.
  11. Stir the glaze until smooth and brush a thin layer over the tops of the mini meatloaves.
  12. Place the tray in the preheated oven and roast for approximately 18–22 minutes.
  13. After 10–12 minutes, carefully remove the tray and toss the vegetables so they brown evenly.
  14. Return the tray to the oven and continue cooking.
  15. During the final 3–5 minutes, brush the remaining glaze over the meatloaves.
  16. Check the thickest meatloaf with an instant-read thermometer and confirm that the center reaches 160°F (71°C).
  17. Remove the tray from the oven and allow the mini meatloaves to rest for approximately 5 minutes.
  18. Taste the roasted vegetables and add additional salt, black pepper, fresh parsley, or a squeeze of lemon if desired.
  19. Serve one mini meatloaf with a generous portion of roasted vegetables and additional glaze if desired.
  20. For meal prep, divide the meatloaves and vegetables evenly among six airtight containers and refrigerate for up to 3–4 days.