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Barbecue Mini Meatloaves
and chili roasted sweet potatoes / side salad with herb vinaigrette

Active: 45 Total: 45

Topped with tangy, homemade sauce and filled with extra veggies, these personal-sized meatloaves are fun and flavorful. We've paired them with smoky sweet potatoes and a classic salad for a hearty dinner. 



Barbecue Mini Meatloaves:
  • Tomato paste - 1/4 cup
  • Water - 2 tsp
  • Vinegar, balsamic - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Paprika, smoked - 1/2 tsp
  • Onions, medium - 1/2 , minced
  • Garlic - 2 cloves , chopped
  • Zucchini - 6 oz , shredded
  • Eggs - 1
  • Bragg's / coconut aminos - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Beef, ground and lean - 1 1/4 lbs
  • Foil - for roasting
Chili Roasted Sweet Potatoes:
  • Sweet potatoes - 12 oz , chopped
  • Oil, cooking - 1 Tbsp
  • Chili powder - 1 tsp
Side Salad with Herb Vinaigrette:
  • Vinegar, white wine - 1 1/2 Tbsp
  • Mustard, Dijon - 1 Tbsp
  • Honey - 1/2 tsp
  • Oil, olive - 3 Tbsp
  • Fresh herbs - 1 Tbsp (use any combination of parsley, cilantro, chives, and dill; sub dried)
  • Lettuce, romaine - 5 oz , chopped
  • Tomatoes, cherry or grape - 1 cup , halved


  1. Make sauce - (If prepping right before cooking, get oven heating first.) In a small bowl, whisk together tomato paste, water, balsamic vinegar, mustard, honey (portion for meatloaves), and paprika. (Can be done up to 5 days ahead)

  2. Sweet potatoes / Onions / Garlic - Prep as directed. Store sweet potatoes in their own container. Store onions and garlic together in another container. (Can be done up to 5 days ahead)

  3. Make herb vinaigrette - Combine white wine vinegar, mustard, and honey (portion for salad). Add olive oil while whisking. If you'd like a completely smooth vinaigrette, add herbs and blend with an immersion blender. (You can also just finely chop the herbs by hand and whisk them in.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  4. Zucchini - Grate zucchini on the large holes of a box grater. Squeeze out as much liquid as possible. (Can be done 1 day ahead)

  5. Form meat loaves - In a large mixing bowl, combine onions, garlic, zucchini, eggs, aminos, salt, pepper, and 1 Tbsp of sauce (amount for 4 servings, adjust if customizing; reserve remaining sauce for topping the meatloaves). Add ground beef and mix everything together gently with your hands, being careful not to over mix. Divide mixture into 4 equal portions (for four servings, adjust if customizing) and shape into mini loaves. (Can be done 1 day ahead)

  6. Lettuce / Tomatoes - Prep as directed.

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  1. Heat oven to 425F / 218C degrees and set out two baking sheets.

  2. Line a baking sheet with foil and spray with cooking spray or brush with some oil. Place mini meatloaves on the baking sheet and brush tops with reserved sauce. Transfer to the oven and bake until centers of meat loaves reach 160F / 71C, 18 to 22 minutes.

  3. Toss sweet potatoes with cooking oil and chili powder and season with some salt and pepper. Spread them out on the second baking sheet. Transfer to the oven and bake until sweet potatoes are tender and golden brown, shaking the pan halfway through, 20 to 25 minutes.

  4. While meat loaves and sweet potatoes bake, toss lettuce together with tomatoes. If dressing was made ahead, give it a stir.

  5. When meat loaves are done, remove from oven and allow to rest for a few minutes before serving.

  6. Divide meat loaves and sweet potatoes among serving plates. Serve salads on the side with dressing and let everyone dress their salads to their liking. Enjoy!



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