Super Fast

Sheet Pan Mini Meat Loaves with Roasted Veggies



  • 2 lb grass-fed ground beef
  • 2 large eggs, lightly beaten
  • ½ (5-oz) pkg baby kale, finely chopped
  • ½ cup diced onion
  • 4 cloves garlic, minced
  • ¾ cup all-natural ketchup, divided (such as Tessemae's)
  • ¼ cup almond flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 (16-oz) pkg multicolored baby carrots
  • 1 (12-oz) pkg broccoli florets
  • 2 shallots, sliced
  • 2 Tbsp avocado oil


  1. Preheat oven to 425°F. Mix together beef, eggs, kale, onion, garlic, ¼ cup ketchup, flour, salt, and pepper in a large bowl using your hands until just blended.
  2. Divide into 6 equal portions. Shape into 4- x 2½-inch loaves. Place on one side of a large rimmed baking sheet. Spread ½ cup ketchup over tops.
  3. Bake 5 minutes. Toss together carrots, broccoli, shallots, and oil. Place on pan with meat loaves.
  4. Bake 25 minutes or until a meat thermometer inserted into loaves reads at least 165°F and vegetables are tender.
  5. Season vegetables with salt and pepper to taste. Serve with meat loaves.

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