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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Meatloaf is a classic American dish, but it gets a bad rap for being old-fashioned, greasy, and bland. When it’s done right, there’s nothing more comforting and tasty to have on your plate! These mini loaves are the perfect portion for kids, and the crispy roasted broccoli makes it a sheet-pan meal you’ll feel good about feeding your family. When your oven timer dings, out comes a filling meal and a tray of hot, fluffy crescent rolls as a bonus. Let the kids help shape the meatloaves if you’re up for it; they’re ideal for tiny hands to form.
Here’s what you’ll need to make Mini Meatloaves with Broccoli and Crescent Rolls.
Ground Beef: Use beef with 10 to 15% fat content (85 to 90% lean) for moist, not greasy, mini meatloaves.
Progresso™ Plain Panko Crispy Bread Crumbs: Panko's larger, airier crumb ensures even distribution in the meatloaf mixture.
Milk: Soaking bread crumbs in milk (any kind) adds moisture and tenderness.
Egg: Acts as a binder with the bread crumbs, providing structure and shape. Any size egg works.
Broccoli Florets: Use a 16 oz bag of fresh or pre-prepped florets for convenience.
Parmesan Cheese: Added to the broccoli partway through cooking, the cheese gives the florets a savory, crispy coating. Don’t skip this step—it adds a lot!
Pillsbury™ Original Crescent Rolls (8 Count): Toward the end of cooking, add a tray of crescent rolls to the oven to round out the meal.
Other Ingredients You’ll Need: Onion, garlic, ketchup, Worcestershire sauce, salt, pepper, brown sugar, mustard, and garlic powder.
See how easy it is to make these mini meatloaves! Follow the recipe for a closer look.
Gently mix the meatloaf ingredients until evenly incorporated. Use a flexible spatula or your hands!
Form 6 mini meatloaves and add them to one side of the pan. Mix the glaze ingredients; spoon the glaze over each meatloaf.
Season the broccoli and add to the opposite side of the sheet pan.
Bake the meatloaves and broccoli for 15 minutes. While they’re cooking, roll up your crescents and add to a separate sheet pan.
Add Parmesan cheese to broccoli. Then, return pan to the oven along with the separate pan of crescents.
Bake the two trays for 10 to 12 minutes longer to finish cooking. Serve and enjoy!
Here’s how to store and reheat any leftovers.
Refrigerate any leftovers in an airtight food storage container for 3 to 4 days. Refrigerate within 2 hours of serving.
To reheat from chilled, place the food on a sheet pan or oven-safe dish and cover tightly with foil. Heat in a 350°F oven for 15 to 20 minutes or until the center of the meatloaf is at least 165°F (use a food thermometer).
Alternatively, heat in the microwave on medium high for 2 to 3 minutes or until the center of the meatloaf is at least 165°F (use a food thermometer).
Heat oven to 400°F. Line a baking sheet with parchment paper or foil. Set aside another baking sheet for crescent rolls. Arrange two oven racks as close to the center of the oven as possible.
In a large bowl, mix bread crumbs with milk and stir gently to moisten. Add ground beef, onion, garlic, egg, 2 tablespoons ketchup, Worcestershire sauce, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Mix gently until all ingredients are just combined, trying not to overmix.
Form meat mixture into six equal mini loaves, using about 1/2 cup of mixture per loaf. Place the mini meatloaves on one half of the baking sheet, leaving space between them.
In a small bowl, mix together 1/3 cup ketchup, brown sugar, and mustard. Spoon glaze over each loaf, dividing it evenly between them, about 1 tablespoon per loaf.
Place broccoli on the empty half of the baking sheet. Drizzle with olive oil; then, add garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Toss gently to evenly coat broccoli; arrange in a single layer. Place meatloaves and broccoli on the upper rack of the oven; bake for 15 minutes.
While the meatloaves and broccoli are cooking, shape and place crescents on baking sheet as directed on the package.
Remove meat loaves and broccoli from the oven; sprinkle the broccoli with Parmesan cheese.
Place both trays into the oven, the meatloaf on the upper rack and crescents on the lower, and bake for 10 to 12 minutes more or until meatloaves are cooked through (internal temp 165°F), broccoli is tender, and crescent rolls are puffed and golden brown. Serve the meatloaves with the broccoli and crescents alongside, squeezing lemon wedges over broccoli if using.
Don’t overmix your meatloaf mixture, or it can become tough and dry. Mix gently until all the ingredients are just combined.
Dice the onion as fine as you can! The smaller the onion pieces, the easier it will be to form the meat mixture into uniform loaves.
Dijon, yellow, or whatever kind of mustard you have on hand will work in the glaze.
