Sheet Pan Mini Meatloaf and Roasted Potatoes

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• 1 pound baby potatoes (halved)
  Ingredient note

  Source: 1 pound baby potatoes (halved)
• 2 cups fresh green beans (trimmed, or broccoli florets)
  Ingredient note

  Source: 2 cups fresh green beans (trimmed, or broccoli florets)
• 1 tablespoon oil
  Ingredient note

  Source: 1 tablespoon oil
• As Needed + ½ teaspoon salt
  Ingredient note

  Source seasoning: salt and pepper; Source: ½ teaspoon salt
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper
• 1 pound lean ground beef
  Ingredient note

  Source: 1 pound lean ground beef
• ½ each medium onion (finely chopped)
  Ingredient note

  Source: ½ medium onion (finely chopped)
• ¼ cup ketchup or barbecue sauce
  Ingredient note

  Source: ¼ cup ketchup or barbecue sauce
• ¼ cup fine bread crumbs
  Ingredient note

  Source: ¼ cup fine bread crumbs
• 1 each egg
  Ingredient note

  Source: 1 egg
• ½ teaspoon Italian seasoning
  Ingredient note

  Source: ½ teaspoon Italian seasoning
• ⅛ teaspoon pepper
  Ingredient note

  Source: ⅛ teaspoon pepper
• ¼ cup ketchup
  Ingredient note

  Source: ¼ cup ketchup
• 1 tablespoon brown sugar
  Ingredient note

  Source: 1 tablespoon brown sugar
• 1 teaspoon apple cider vinegar
  Ingredient note

  Source: 1 teaspoon apple cider vinegar

1. Preheat the oven to 400°F. Line a rimmed baking sheet with foil. Spray with nonstick spray.
2. Place the potatoes and green beans or broccoli each in a separate medium glass bowl. Drizzle both with oil and season with salt and pepper.
3. Place the vegetables in a single layer on one end of the prepared baking sheet.
4. Fold the edge of a second piece of foil to create a divider and place it on the other side of the pan to keep the meatloaf juices on one side as they cook.
5. In a medium bowl, stir together the beef, onion, ketchup or barbecue sauce, bread crumbs, egg, Italian seasoning, ½ teaspoon salt, and ⅛ teaspoon pepper.
6. Shape the beef mixture into four mini rectangular meatloaves and line up on the foil on the other side of the baking sheet.
7. Bake for 25 to 30 minutes, or until the potatoes are tender and a meat thermometer inserted into the center of the meatloaf reaches 160°F.
8. In a small bowl, stir together the ketchup, brown sugar, and vinegar and brush the mixture over the meatloaves before serving.