Sheet Pan BBQ Meatloaf Dinner

Ingredients

• 1 sweet potato
• 12 oz. frozen broccoli florets
• 2 Tbsp olive oil
• 1/2 tsp seasoning salt
• Salt and pepper to taste
• 1/2 lb. ground beef
• 1 large egg
• 2 Tbsp bread crumbs
• 3 Tbsp BBQ sauce, divided
• 1/4 tsp smoked paprika
• 1/8 tsp garlic powder
• 1/4 tsp salt

Directions

1. Set your oven to 400ºF. Peel the sweet potato, then cut it into 1/2 to 3/4" cubes.
2. Arrange the sweet potato pieces and the frozen broccoli florets on a large baking sheet; the broccoli can go straight on frozen. Pour the olive oil over the vegetables. Add the seasoning salt to the sweet potatoes, then give the broccoli a pinch of salt and pepper. Toss everything with your hands until the oil and seasonings are evenly coating the vegetables, keeping the sweet potatoes on one side of the pan and the broccoli on the other.
3. Slide the baking sheet into the hot oven and roast the vegetables for 15 minutes.
4. As the vegetables cook, make the meatloaves. Add the ground beef, egg, bread crumbs, 1 Tbsp of the BBQ sauce, smoked paprika, garlic powder, and salt to a medium bowl. Mix with your hands or a fork until everything is fully combined. Split the mixture into 2 portions, then form each one into a flattened oval.
5. Once the vegetables have roasted for 15 minutes, take the baking sheet out of the oven and stir each vegetable. Scoot them toward the sides just enough to open up space for the meatloaves. Set the shaped meatloaves in the middle of the pan, then spread 1 Tbsp of BBQ sauce over each loaf.
6. Put the baking sheet back in the oven and roast for another 20 minutes, or until the meatloaves reach an internal temperature of 160ºF. Take the pan out of the oven, plate the meatloaves with the vegetables, and serve immediately.