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BBQ Meatloaves & Veggies



  • 1 (1 lb) pkg Frozen sweet potatoes

  • 1 (1 lb) pkg Frozen broccoli florets

  • 1/2 tsp Salt

  • 1/2 tsp Garlic powder

BBQ Meatloaf:

  • 1 lb Lean ground meat

  • 2 Egg

  • 1/4 cup Old fashioned oats

  • 1/2 tsp Paprika

  • 1/2 tsp Garlic powder

  • 1/2 tsp Salt

  • 1/2 cup BBQ sauce sugar free


  1. Preheat the oven to 425 degrees. Place the sweet potatoes and frozen broccoli florets (no need to thaw) on a large baking rimmed sheet pan lined with foil and sprayed with cooking spray (for easy clean up). Place veggies on baking pan and spray generously with cooking spray (I like avocado or olive oil cooking spray). Sprinkle salt and garlic powder evenly over veggies and toss and spray with cooking spray again. Spread veggies out evenly over pan. Place baking pan in preheated oven and roast the vegetables for 15 minutes.

  2. While the vegetables are roasting, prepare the meatloaves. In a medium bowl combine all of the ingredients, and 1/4 cup of the BBQ sauce, for the meatloaves, mixing everything together until just combined. Form into four individual mini meatloaves.

  3. After the vegetables have roasted for 15 minutes, remove the baking sheet and stir each of the vegetables. Push veggies to the side a bit to make room for the meatloaves. Place meatloaves on pan and spread 1 tbs of BBQ sauce over each loaf.

  4. Return the baking sheet to the oven and roast for an additional 20 minutes, or until the internal temperature of the meatloaves has reached 165º F. Remove the baking sheet from the oven, plate up the meatloaves and vegetables, and serve immediately.

Serves 6

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