Sheet Pan Maple-Soy Meatloaves with Sesame Green Beans and Tomatoes

Why You’ll Love This Recipe

• Everything cooks on one tray for easy prep and even easier cleanup.
• Mini meatloaves cook fast and stay juicy thanks to a simple panko panade.
• Sweet-salty maple–soy glaze caramelizes beautifully under the broiler.
• Crisp-tender sesame-garlic green beans and blistered tomatoes round out the meal.

Grocery List

• Produce: Green beans (12 oz), cherry tomatoes (10 oz), yellow onion, fresh ginger, garlic (5 cloves), scallions
• Dairy: Milk (1/4 cup), 1 large egg
• Pantry: Ground beef (1.25 lb), panko breadcrumbs, pure maple syrup, low-sodium soy sauce, ketchup, rice vinegar, toasted sesame oil, neutral oil, sesame seeds, kosher salt, black pepper, red pepper flakes

Full Ingredients

Maple–Soy Glaze

• 3 tbsp pure maple syrup
• 3 tbsp low-sodium soy sauce
• 2 tbsp ketchup
• 1 tbsp unseasoned rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp finely grated fresh ginger
• 1 small garlic clove, finely grated
• 1/4 tsp red pepper flakes (optional)

Mini Meatloaves

• 1.25 lb (570 g) ground beef, 85–90% lean
• 1/2 cup panko breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1/4 cup finely grated yellow onion (with juices)
• 2 garlic cloves, minced
• 1 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Sesame-Garlic Green Beans & Blistered Tomatoes

• 12 oz green beans, trimmed
• 10 oz cherry tomatoes
• 1 tbsp neutral oil (avocado, canola, or grapeseed)
• 1 tsp toasted sesame oil
• 2 garlic cloves, thinly sliced
• 1 tbsp sesame seeds, divided
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For Serving

• 2 tbsp reserved glaze (kept clean for drizzling)
• 2 tbsp thinly sliced scallions
• Extra sesame seeds (optional)

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Position a rack in the upper third of the oven and heat to 425°F (220°C). Line a rimmed half-sheet pan (18×13 in) with foil for easy cleanup and lightly oil it. Using foil instead of parchment is best here since you will use the broiler at the end.

Step 2: Make the maple–soy glaze

In a small bowl, whisk together maple syrup, soy sauce, ketchup, rice vinegar, toasted sesame oil, grated ginger, grated garlic, and red pepper flakes. Transfer 2 tbsp of this glaze to a clean small bowl and set aside for serving later. Keep the remaining glaze separate for brushing; do not contaminate it with raw meat.

Step 3: Mix and shape the mini meatloaves

In a large bowl, combine panko and milk and let sit 1 minute to hydrate. Stir in the egg, grated onion, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, salt, and pepper. Add the ground beef and gently mix with a fork or your hands just until combined (do not overwork). Divide into 8 equal portions and shape into small loaves about 3 inches long and 1 inch thick. Set aside.

Step 4: Start roasting the vegetables

On the prepared sheet pan, toss green beans and cherry tomatoes with neutral oil, 1 tsp sesame oil, sliced garlic, half the sesame seeds, salt, and pepper. Spread in an even layer, leaving a clear space in the center where the meatloaves will go. Roast for 8 minutes to jump-start blistering and soften the beans.

Step 5: Add meatloaves and roast

Remove the pan. Push the vegetables toward the edges and nestle the mini meatloaves in the center with a little space between each. Brush the tops and sides of the meatloaves generously with the glaze. Return the pan to the oven and roast for 12 minutes.

Step 6: Glaze again and broil to finish

Pull the pan out, brush the meatloaves with more glaze, and sprinkle the remaining sesame seeds over the meatloaves. Switch the oven to broil and broil for 2–3 minutes until the glaze is lacquered and lightly caramelized, the tomatoes are blistered, and an instant-read thermometer inserted into a meatloaf registers 160°F (71°C).

Step 7: Rest, garnish, and serve

Let everything rest on the pan for 5 minutes. Drizzle the meatloaves with the reserved clean glaze and scatter sliced scallions over the top. Serve straight from the tray or plate individually with a generous scoop of green beans and tomatoes.

Pro Tips

• For ultra-juicy meatloaf, do not overmix. Stop as soon as the ingredients come together.
• Keep glaze food-safe: reserve a portion for serving in a separate bowl and never dip a brush that has touched raw meat back into the serving glaze.
• Wet your hands or lightly oil them before shaping to prevent sticking and to make smooth, compact loaves.
• Use foil for broiling. Parchment can darken or scorch under the broiler.
• Convection ovens may cook a bit faster; start checking the meatloaves at 10 minutes in Step 5.

Variations

• Turkey or chicken: Substitute ground turkey or chicken; cook to 165°F (74°C). Add 1 tbsp extra milk to keep them moist.
• Spicy gochujang glaze: Whisk 1 tbsp gochujang into the glaze for a deeper, spicy-sweet finish.
• Gluten-free: Use gluten-free panko and tamari instead of soy sauce.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat on a small sheet pan at 325°F (165°C) for 10–15 minutes, or microwave gently until warm. Freeze cooked meatloaves (without scallion garnish) for up to 3 months; thaw overnight before reheating. Make-ahead: Form the mini loaves up to 24 hours in advance and refrigerate; keep the glaze separate. You can also freeze unbaked loaves on a tray until firm, then transfer to a bag—bake from frozen at 400°F (205°C) for 20–25 minutes, glazing toward the end, until 160°F (71°C).

Nutrition (per serving)

Approximate: 480 calories; 32 g protein; 28 g carbohydrates; 24 g fat; 5 g fiber; 950 mg sodium.