Mini Meatloaf Sheet Pan Supper

• 16 oz. ground beef
• 1 Tbsp. coconut aminos or soy sauce
• 1 egg or 4 Tbsp. egg whites
• 1/4 c. gluten free breadcrumbs
• 1/2 small onion, grated
• 2 cloves of garlic, minced
• 1 tsp. dried oregano
• Salt and pepper
• 1/4 c. ketchup

Roasted Veggies

• 1.5 lbs. baby potatoes, diced
• 1 lb. carrots, diced
• Olive oil

• Preheat the oven to 400 degrees.
• In a large mixing bowl, combine the ground beef, coconut aminos, egg, gluten free breadcrumbs, onion, and garlic. Season with salt and pepper. Next, use clean hands to gently mix the meat. Separate into 4 equal-sized balls. Then, pat into mini loaf shapes. Place on a lined baking sheet and bake for 20 minutes. Remove baking sheet from the oven.
• Meanwhile, dice the veggies. In a large bowl, combine the veggies with 1-2 Tbsp. of olive oil, salt, and pepper. Mix until veggies are evenly coated.
• Add the veggies to the baking sheet. Next, brush each meatloaf with about 1 Tbsp. of ketchup. Bake for an additional 20-25 minutes, until the center of the meatloaf is 165 degrees and the veggies are fork tender and browned. You can also cut the largest meatloaf to check for doneness.