Sheet Pan Mini Meatloaves and Veggies | Natalie Cooks

Ingredients

• 1 cup (2.5 oz) grated cheddar or mozzarella cheese
• ½ cup (63g) rolled oats, ground into a coarse meal/flour
• ½ cup (4 oz) milk
• 1 large egg
• ¼ cup chopped parsley, (plus more for topping, optional)
• 1 tbsp dried oregano
• 1 tbsp dijon mustard
• 1 tbsp soy sauce or tamari
• 1 tbsp tomato paste ((or ketchup))
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 lb grass-fed ground beef
• ¼ cup tomato paste
• 2 tbsp apple cider vinegar
• 2 tsp maple syrup
• 2 tsp soy sauce or tamari
• 2 tsp dijon mustard
• ¼ tsp kosher salt
• 5 cups chopped veggies ((zucchini, cauliflower, broccoli, bell pepper, potato, mushrooms, etc…)**)
• 1 tbsp olive oil
• ½ tsp kosher salt
• *If you want to skip this step, you can use ketchup as a glaze instead.
• **If using a starchy vegetable like potatoes, make sure to chop them nice and small so that they cook through all the way. My favorite to use is broccoli because it gets so charred and crispy!
• **You can really load it up with more veggies if you’d like, they just won’t get as browned/charred because it will create more steam.
• Bulk it up! ~ You can serve this with any cooked grain or cooked pasta tossed in olive oil and salt. Or simply with some crusty bread or mashed potatoes.