Lentil Mini Meatloaf Sheet-Pan Feast

Preheat the oven to 375°F.

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.

Add the garlic, onion, carrot, and mushrooms to the skillet, and sauté, reducing heat as needed, for about 5-7 minutes, or until the mushrooms are cooked and the carrots have softened.

Season with a pinch of salt and pepper, and remove from heat.

In a large mixing bowl, add the cooked lentils and mash them with a fork or potato masher, leaving a little texture.

Add the sautéed veggies, panko bread crumbs, 1/2 cup of ketchup, soy sauce, maple syrup, salt, and pepper. Mix with your hands until the mixture holds together well.

In a small bowl, mix together 1/2 cup of ketchup and the balsamic vinegar.

Spray a large sheet pan with non-stick spray.

Divide the meatloaf mixture into four equal portions and form into mini loaves with your hands, placing them on one side of the sheet pan.

Brush half the ketchup-balsamic mixture on top of the mini meatloaves.

In a large mixing bowl, add the baby potatoes, green beans, remaining olive oil, and a few pinches of salt and pepper, tossing to coat.

Place the potatoes and green beans on the other side of the sheet pan.

Bake for 15 minutes, then remove the pan from the oven.

Toss the veggies and brush the meatloaves with more of the ketchup-balsamic mixture.

Bake for an additional 15-25 minutes or until the potatoes are tender and the meatloaves are firm.

Brush the mini meatloaves with any remaining ketchup-balsamic mixture and serve immediately.