Recipes and Cooking Mini Meat Loaves with Brussels Sprouts and Potatoes Whip up these adorable mini meat loaves for dinner. This freezer-friendly recipe makes enough for 8 servings, so you can save half for a quick meal in the future. By Sammy Mila Sammy Mila Instagram Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Published on November 4, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 15 mins Bake Time: 40 mins Total Time: 55 mins Servings: 8 Yield: 8 mini meat loaves + 6 cups vegetables Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 ½ pound yellow or red tiny new potatoes, halved or quartered 3 tablespoon olive oil Salt and black pepper ⅔ cup teriyaki sauce ½ cup fine dry bread crumbs ½ cup finely chopped onion 2 teaspoon garlic powder 2 pound lean ground beef 1 pound Brussels sprouts, trimmed and halved 3 tablespoon teriyaki sauce 2 tablespoon sliced green onion (optional) 1 teaspoon sesame seeds (optional) Directions Preheat oven to 400°F. Line two 15x10-inch baking pans with foil; coat foil with cooking spray. Spread potatoes in one of the prepared pans. Drizzle with 2 Tbsp. of the oil and sprinkle with salt and pepper; toss to coat. Bake 20 minutes, stirring once. Meanwhile, in a large bowl combine next four ingredients (through garlic powder). Add ground beef; mix well. Shape into eight 3 1/2x2-inch meat loaves; place in remaining prepared pan. Add Brussels sprouts to pan with potatoes and drizzle with remaining 1 Tbsp. oil; toss to coat. Bake 20 minutes more or until meat loaves are done (160°F) and vegetables are tender. Drizzle meat loaves and vegetables with 3 Tbsp. teriyaki sauce; toss vegetables to coat. Transfer half of the meat loaves and vegetables to separate airtight containers; cool slightly. Store in freezer up to 2 months. Serve remaining meat loaves with remaining vegetables, If desired, top servings with green onion and sesame seeds. To Reheat Preheat oven to 350°F. Line a 15x10-inch baking pan with foil; coat foil with cooking spray. Transfer frozen meat loaves to one side of prepared pan and frozen vegetables to other side of pan. Bake, covered with foil, 50 to 60 minutes or until meat loaves are heated through (165°F). If desired, top servings with green onion and sesame seeds. Rate it Print Nutrition Facts (per serving) 418 Calories 21g Fat 29g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 418 % Daily Value * Total Fat 21g 27% Saturated Fat 6g 30% Cholesterol 75mg 25% Sodium 1404mg 61% Total Carbohydrate 29g 11% Total Sugars 8g Protein 27g Vitamin C 37.6mg 188% Calcium 59mg 5% Iron 4.1mg 23% Potassium 626mg 13% Fatty acids, total trans 1g Folate, total 35.9mcg Vitamin B-12 1.8mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.