
Sheet Pan Honey-Mustard Beef Meatloaf
with Roasted Veggies
710 cals
25 mins
Description
After you clean just one baking sheet, you may never do a classic meat and potatoes meal any other way. You’ll give ground beef an extra gleam with a honey and whole-grain mustard glaze, as it browns alongside baby potatoes and Brussels sprouts.
Contains:
Eggs • Mustard • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
250g Canadian-raised lean ground beef
50g Diced onions
400g Brussels sprouts
450g Baby potatoes
15ml Minced garlic
14g Honey
30ml Whole-grain mustard
20g Panko
10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Nutrition
Total fat | 29g |
Saturated Fat | 9g |
Sodium | 1150mg |
Total carbs | 73g |
Sugar | 15g |
Protein | 40g |
Fibres | 15g |
Recipe Instructions

- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 8 min., until partially cooked.

- Meanwhile, in a small bowl, combine the mustard and honey.
- Halve the Brussels sprouts lengthwise (quarter if large). In a medium bowl, toss with a drizzle of oil and S&P.

- In a large bowl, combine the beef, onions, garlic, panko, 1 egg (double for 4 portions), the remaining spices and S&P.
- Form into 1 small loaf (double for 4 portions) 1-inch high.
- Brush with the honey mustard.
- Ground pork: same instruction as above.

- When the potatoes are partially cooked, stir and add the meatloaf and Brussels sprouts.
- Roast, flipping the vegetables halfway, 15 to 18 min., until tender and the meatloaf* is cooked through.
- Transfer the meatloaf to a cutting board and thinly slice crosswise.
- Ground pork: same instruction as above.

- Divide the vegetables and meatloaf between your plates. Bon appétit!