10 Easy Family Dinner Recipes Everyone Will Love

Finding meals that please everyone in the family can be tricky on busy weeknights. These recipes use simple ingredients and come together without a lot of steps. They work well for both kids and adults so you do not have to make separate dishes. Each one focuses on realistic prep that fits into a regular evening. You will find ten ideas here that should help with planning your next few dinners.

Helpful Tips Before You Start

These tips will help you turn the recipes into meals the whole family actually eats.

Get Kids Involved Early

Let them pick one recipe from the list each week. Kids are more likely to try food they helped choose.

Prep Ingredients on the Weekend

Chop vegetables and portion proteins ahead of time. This cuts down on weeknight stress and keeps dinner on schedule.

Use One Pan or Sheet Pan Methods

Many of these recipes work well on a single pan. You save time on both cooking and washing dishes.

Build in Custom Options

Set out extra toppings or sides like cheese, herbs, or sauces. Everyone can adjust their plate without extra cooking.

Slow Cooker Honey Garlic Chicken Thighs with Steamed Rice

This slow cooker meal brings tender chicken thighs coated in a sweet and savory honey garlic sauce. It works well on busy weeknights when you want a hands-off dinner that still feels satisfying. The chicken stays juicy while the sauce thickens into a light glaze that pairs nicely with simple steamed rice.

Slow Cooker Honey Garlic Chicken Thighs with Steamed Rice

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Medium Pot
• Mixing Bowl

Ingredients

  

• 6 boneless, skinless chicken thighs
• 1/3 cup honey
• 4 garlic cloves, minced
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 1/2 cups white rice
• 3 cups water
• 2 green onions, sliced

Instructions

 

• Place the chicken thighs in the slow cooker and season them with salt and black pepper.
• In a small bowl, stir together the honey, minced garlic, soy sauce, and rice vinegar until smooth.
• Pour the honey garlic mixture over the chicken thighs, turning the pieces so they are evenly coated.
• Cover and cook on low for 5 to 6 hours or on high for 3 hours until the chicken is tender.
• About 20 minutes before the chicken is done, combine the rice and water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is fluffy.
• Serve the chicken thighs and sauce over the steamed rice and top with sliced green onions.

Notes

For a thicker sauce, remove the chicken at the end of cooking and simmer the liquid on the stovetop for a few minutes. If you prefer a milder garlic flavor, add only half the minced garlic at the start and stir in the rest during the final hour. Leftovers reheat well in the microwave with a splash of water to loosen the sauce.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Medium Pot, Mixing Bowl

Sheet Pan Lemon Herb Salmon with Roasted Asparagus and Potatoes

This sheet pan meal brings tender salmon, crispy potatoes, and fresh asparagus together in one pan. It works well for busy weeknights when you want a balanced dinner with little cleanup.

The lemon and herbs brighten the fish while the vegetables roast to a nice golden finish. Everyone at the table gets a full plate of protein and sides without extra pots to wash.

Sheet Pan Lemon Herb Salmon with Roasted Asparagus and Potatoes

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Sheet pan
• Mixing bowl
• Oven

Ingredients

  

• 4 salmon fillets (about 6 ounces each)
• 1 pound baby potatoes, halved
• 1 bunch asparagus, trimmed
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon slices for serving

Instructions

 

• Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
• In a bowl, toss the halved potatoes with 2 tablespoons olive oil, minced garlic, salt, and pepper. Spread them in a single layer on the sheet pan.
• Roast the potatoes for 15 minutes. Remove the pan from the oven and push the potatoes to one side.
• Add the asparagus to the empty space on the pan and drizzle with the remaining tablespoon of olive oil. Season lightly with salt and pepper.
• Place the salmon fillets on the pan. Stir together the lemon zest, lemon juice, parsley, and oregano, then brush this mixture over the salmon.
• Return the pan to the oven and roast for 12 to 15 minutes, until the salmon flakes easily and the vegetables are tender.
• Serve hot with lemon slices on the side.

Notes

Cut the potatoes into similar sizes so they cook evenly. If your asparagus spears are thick, add them at the same time as the potatoes. Leftovers keep in the fridge for two days and reheat well in a 350°F oven for a few minutes.

Course: Main Course
Cuisine: Mediterranean
Equipment: Sheet pan, Mixing bowl, Oven

One-Skillet Beef and Broccoli Stir-Fry over Jasmine Rice

This recipe brings together tender slices of beef and crisp broccoli in a savory sauce that clings to every bite. It comes together in one skillet, which means less cleanup after a long day with the family. The jasmine rice underneath soaks up the flavors and gives the whole dish a comforting, complete feel that works for weeknights or casual weekend meals.

The texture balances soft rice with slightly crunchy broccoli and juicy beef. Kids tend to enjoy the familiar flavors, while adults appreciate how quickly it all comes together without a lot of fuss.

One-Skillet Beef and Broccoli Stir-Fry over Jasmine Rice

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Large Skillet
• Saucepan

Ingredients

  

• 1 pound flank steak, thinly sliced against the grain
• 4 cups broccoli florets
• 2 cups uncooked jasmine rice
• 3 tablespoons soy sauce
• 1/2 cup beef broth
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil

Instructions

 

• Cook the jasmine rice according to package directions in a separate saucepan and set it aside.
• Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced flank steak and cook for 2 to 3 minutes until it is no longer pink. Remove the beef from the skillet and set it aside.
• Add the remaining tablespoon of vegetable oil to the same skillet. Stir in the minced garlic and grated ginger, then cook for 30 seconds until fragrant. Add the broccoli florets and cook for 3 minutes, stirring often.
• Return the beef to the skillet. Stir together the soy sauce, beef broth, cornstarch, and sesame oil in a small bowl, then pour the mixture over the beef and broccoli. Cook for another 2 minutes, stirring until the sauce thickens and coats everything evenly.
• Spoon the cooked jasmine rice into bowls and top with the beef and broccoli stir-fry.

Notes

Slice the beef very thin before cooking so it stays tender in the short stir-fry time. If the sauce thickens too much, add a splash more beef broth to loosen it. Leftovers reheat well in a skillet over low heat with a little extra broth to refresh the sauce.

Course: Main Course
Cuisine: Asian
Equipment: Large Skillet, Saucepan

Cheesy Baked Ziti with Italian Sausage and Spinach

This cheesy baked ziti combines savory Italian sausage with fresh spinach for a hearty pasta bake that feels both comforting and balanced. It works well on busy weeknights when you want a filling dinner that appeals to the whole family without much fuss. The result is tender pasta coated in tomato sauce, with creamy ricotta throughout and a golden layer of melted cheese on top.

The spinach adds a touch of freshness that pairs nicely with the rich sausage, while the blend of mozzarella and Parmesan creates a satisfying texture. This recipe keeps things simple yet flavorful, making it a reliable choice for regular rotation.

Cheesy Baked Ziti with Italian Sausage and Spinach

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Large Skillet
• 9×13 Baking Dish
• Mixing Bowl

Ingredients

  

• 12 ounces ziti pasta
• 1 pound Italian sausage, casings removed
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 2 cups marinara sauce
• 15 ounces ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

 

• Preheat the oven to 375 degrees F and lightly grease a 9×13 inch baking dish.
• Bring a large pot of salted water to a boil and cook the ziti until just al dente. Drain and set aside.
• Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned.
• Add the diced onion and minced garlic to the skillet. Cook for 3 to 4 minutes until the onion softens.
• Stir in the fresh spinach and cook until wilted. Season with salt, pepper, and oregano.
• Add the marinara sauce to the skillet and simmer for 2 minutes. Remove from heat.
• In a large bowl, combine the cooked ziti, sausage mixture, ricotta cheese, and half of the mozzarella. Mix gently until evenly coated.
• Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
• Bake for 20 to 25 minutes until the cheese is melted and lightly golden. Let rest for 5 minutes before serving.

Notes

For the best texture, avoid overcooking the pasta during the boil since it will continue to soften in the oven. If you want a bit more vegetable content, you can stir in an extra handful of spinach during the final skillet step. Leftovers reheat well in a covered dish at 350 degrees F with a splash of water to keep the pasta moist.

Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Large Skillet, 9×13 Baking Dish, Mixing Bowl

Crispy Oven-Fried Chicken Tenders with Creamy Coleslaw

These oven-fried chicken tenders turn out golden and crunchy on the outside while staying tender inside. The creamy coleslaw adds a cool, tangy contrast that makes the whole plate feel balanced and satisfying.

This recipe works well for weeknight dinners when you want something familiar that still feels a little special. The method keeps things simple with basic pantry staples and one baking sheet.

Crispy Oven-Fried Chicken Tenders with Creamy Coleslaw

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Baking sheet
• Mixing bowls
• Whisk
• Tongs

Ingredients

  

• 1 lb chicken tenders
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups panko breadcrumbs
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp olive oil
• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar

Instructions

 

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• Set up three shallow dishes. Place the flour in the first, beat the eggs in the second, and mix the panko with paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper in the third.
• Pat the chicken tenders dry. Dredge each one in flour, dip in egg, then coat thoroughly with the seasoned panko. Arrange them on the prepared baking sheet and drizzle with olive oil.
• Bake for 18 to 20 minutes, flipping once halfway through, until the coating is golden and the chicken reaches 165°F inside.
• While the chicken bakes, combine the shredded cabbage and carrots in a large bowl. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper. Pour the dressing over the vegetables and toss until evenly coated.
• Serve the hot chicken tenders alongside the coleslaw.

Notes

For extra crispiness, place the tenders on a wire rack set inside the baking sheet so air can circulate underneath. The coleslaw can be mixed up to a few hours ahead and kept in the fridge to let the flavors meld. Leftovers reheat well in a 350°F oven for 8 minutes to restore crunch without making the coating soggy.

Course: Main Course
Cuisine: American
Equipment: Baking sheet, Mixing bowls, Whisk, Tongs

Turkey Taco Skillet with Black Beans and Cornbread Topping

This skillet dinner turns taco flavors into a simple one-pan meal that works for weeknights. Ground turkey and black beans cook together in a lightly spiced sauce before a quick cornbread batter goes on top and bakes until golden. The result is a hearty dish with savory filling and a soft, slightly sweet crust.

Families like it because everything comes together in one skillet with little cleanup. The cornbread topping adds a comforting texture that balances the taco seasoning without extra sides.

Turkey Taco Skillet with Black Beans and Cornbread Topping

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Large oven-safe skillet
• Mixing bowl
• Measuring cups

Ingredients

  

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 packet taco seasoning
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup tomato sauce
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 large egg
• 1/4 cup vegetable oil

Instructions

 

• Preheat the oven to 400°F. Heat the olive oil in a large oven-safe skillet over medium heat.
• Add the diced onion and cook for 3 minutes until it softens. Add the ground turkey and break it up with a spoon. Cook until no longer pink.
• Stir in the taco seasoning, black beans, and tomato sauce. Let the mixture simmer for 5 minutes so the flavors combine.
• In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. Add the milk, egg, and vegetable oil. Stir until the batter is just combined and smooth.
• Pour the cornbread batter evenly over the turkey mixture in the skillet. Use a spatula to spread it gently if needed.
• Transfer the skillet to the oven and bake for 20 minutes, or until the cornbread topping is golden and a toothpick inserted in the center comes out clean. Let it rest for a few minutes before serving.

Notes

Use a well-seasoned cast-iron skillet so the cornbread releases easily after baking. If the topping looks too pale near the end of baking, switch the oven to broil for one minute to encourage browning. Leftovers keep in the fridge for two days and reheat well in a 350°F oven to restore the crust texture.

Course: Main Course
Cuisine: Mexican
Equipment: Large oven-safe skillet, Mixing bowl, Measuring cups

Creamy Tuscan Pork Chops with Sun-Dried Tomatoes and Mashed Potatoes

This recipe combines seared pork chops with a creamy garlic sauce that features sun-dried tomatoes and wilted spinach. The smooth mashed potatoes soak up the sauce and turn the meal into a satisfying family dinner that feels a little special without extra effort.

It works well on weeknights when you want something warm and comforting that still comes together in one pan plus a pot. The flavors stay savory and balanced, with the tomatoes adding a gentle tang against the rich cream and cheese.

Creamy Tuscan Pork Chops with Sun-Dried Tomatoes and Mashed Potatoes

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Large Skillet
• Large Pot
• Potato Masher

Ingredients

  

• 4 bone-in pork chops
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 large russet potatoes, peeled and cubed
• 4 tablespoons butter
• 1/2 cup milk

Instructions

 

• Place the potatoes in a large pot and cover with water. Add 1/2 teaspoon salt and bring to a boil. Cook until the potatoes are fork-tender, about 15 minutes.
• Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth. Cover and set aside while you prepare the pork.
• Season both sides of the pork chops with the remaining 1/2 teaspoon salt and the black pepper. Heat the olive oil in a large skillet over medium-high heat.
• Add the pork chops to the skillet and cook for 4 to 5 minutes per side until golden and cooked through. Remove the chops to a plate and lower the heat to medium.
• Add the garlic and sun-dried tomatoes to the same skillet. Cook for 1 minute until fragrant. Stir in the spinach and cook until just wilted.
• Pour in the heavy cream and Parmesan cheese. Stir and simmer for 2 to 3 minutes until the sauce thickens slightly. Return the pork chops to the skillet and spoon sauce over them.
• Serve the pork chops and sauce alongside the mashed potatoes.

Notes

For the creamiest sauce, keep the heat at a gentle simmer after adding the cream so it does not separate. If the sauce thickens too much, add a small splash of milk to loosen it. Leftovers reheat well in a covered skillet over low heat with a little extra cream stirred in to restore the texture.

Course: Main Course
Cuisine: Italian
Equipment: Large Skillet, Large Pot, Potato Masher

Vegetable-Packed Beef Lasagna with Garlic Bread

This lasagna hides plenty of vegetables in every layer while still delivering the hearty beef flavor families expect. It works well for weeknights when you need a filling meal that feels comforting but also brings some extra nutrition to the table.

The finished dish has soft noodles, a rich tomato sauce, and a golden cheesy top. Warm slices of garlic bread on the side give a crisp contrast that rounds out the plate.

Vegetable-Packed Beef Lasagna with Garlic Bread

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Large Skillet
• 9×13 Baking Dish
• Mixing Bowl
• Oven

Ingredients

  

• 8 lasagna noodles
• 1 lb ground beef
• 1 medium onion, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 2 cups fresh spinach
• 4 cups marinara sauce
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 loaf French bread
• 1/4 cup butter, softened
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley

Instructions

 

• Preheat the oven to 375°F. Boil the lasagna noodles according to package directions, then drain and set aside.
• In a large skillet, cook the ground beef over medium heat until browned. Add the diced onion, zucchini, and red bell pepper. Cook for 5 minutes until the vegetables soften.
• Stir in 3 cups of marinara sauce and the fresh spinach. Simmer for 3 minutes until the spinach wilts, then remove from heat.
• In a 9×13 baking dish, spread a thin layer of the remaining marinara sauce. Place 4 noodles on top. Spread half the ricotta over the noodles, then half the beef and vegetable mixture. Sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan.
• Repeat the layers with the remaining noodles, ricotta, beef mixture, and cheeses. Cover with foil and bake for 25 minutes.
• While the lasagna bakes, mix the softened butter, minced garlic, and parsley in a small bowl. Slice the French bread, spread the garlic butter on each piece, and wrap loosely in foil.
• After 25 minutes, remove the foil from the lasagna. Place the wrapped garlic bread in the oven on a separate rack. Bake both for 10 more minutes until the cheese is bubbly and the bread is warm and crisp.

Notes

Assemble the lasagna earlier in the day and keep it covered in the fridge until you are ready to bake. If the vegetable mixture looks watery after simmering, let it cook a few extra minutes to reduce. The garlic bread is best served right after it comes out of the oven so it stays crisp beside the hot lasagna.

Course: Main Course
Cuisine: Italian
Equipment: Large Skillet, 9×13 Baking Dish, Mixing Bowl, Oven

Grilled Teriyaki Chicken Bowls with Pineapple and Snap Peas

This recipe combines juicy grilled chicken with sweet pineapple and crisp snap peas for a balanced meal. It works well on weeknights when you want something fresh but still filling. The teriyaki sauce ties the sweet and savory elements together, while the snap peas add a light crunch that keeps the bowls interesting.

The dish feels bright and family-friendly without being complicated. Grilled pineapple brings out natural sugars that pair nicely with the chicken, and the rice base makes it easy to serve everyone at once.

Grilled Teriyaki Chicken Bowls with Pineapple and Snap Peas

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Grill
• Mixing Bowl
• Tongs

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs
• 1 cup teriyaki sauce, divided
• 2 cups fresh pineapple chunks
• 8 oz snap peas, trimmed
• 3 cups cooked rice
• 1 tablespoon vegetable oil
• Salt and black pepper
• 1 tablespoon sesame seeds

Instructions

 

• Place the chicken thighs in a bowl and coat them with half the teriyaki sauce. Add a pinch of salt and pepper, then let them sit for 10 minutes.
• Preheat a grill or grill pan over medium heat and lightly oil the grates with the vegetable oil.
• Grill the chicken for 5 to 6 minutes per side until it reaches an internal temperature of 165°F. Remove and let it rest for a few minutes before slicing.
• While the chicken rests, grill the pineapple chunks for 2 to 3 minutes per side until they show light grill marks.
• Bring a small pot of water to a boil, add the snap peas, and cook for 2 minutes. Drain and rinse under cold water to keep them crisp.
• Divide the cooked rice among four bowls. Top each with sliced chicken, grilled pineapple, and snap peas.
• Drizzle the remaining teriyaki sauce over the bowls and sprinkle with sesame seeds before serving.

Notes

Grill the pineapple just until it caramelizes slightly to deepen the sweetness without making it mushy. If your teriyaki sauce is very thick, thin a tablespoon of it with a splash of water before drizzling so it coats the rice evenly. Leftovers keep well in the fridge for two days and reheat best in a skillet over low heat to avoid drying out the chicken.

Course: Main Course
Cuisine: Asian
Equipment: Grill, Mixing Bowl, Tongs

Classic Meatloaf Muffins with Roasted Green Beans and Carrots

These meatloaf muffins bring a fun twist to a family favorite. Kids enjoy the smaller portions, and parents like that the whole meal bakes on two pans. The recipe keeps dinner simple while still delivering the classic comfort of meatloaf with a side of vegetables.

The muffins stay moist inside with a lightly browned top. Roasted green beans and carrots add a sweet, tender contrast that pairs well with the savory meat. Everything cooks at the same temperature, so cleanup stays easy.

Classic Meatloaf Muffins with Roasted Green Beans and Carrots

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Muffin Tin
• Baking Sheet
• Oven

Ingredients

  

• 1 pound ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup ketchup, plus 2 tablespoons for topping
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces green beans, trimmed
• 4 carrots, peeled and cut into 2-inch sticks
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme

Instructions

 

• Preheat the oven to 400 degrees F. Line a muffin tin with paper liners or lightly grease it. Line a separate baking sheet with parchment paper.
• In a large bowl, combine the ground beef, breadcrumbs, egg, 1/4 cup ketchup, onion, garlic, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined.
• Divide the mixture evenly among 8 muffin cups, pressing it down lightly. Spread the remaining 2 tablespoons of ketchup over the tops of the muffins.
• On the prepared baking sheet, toss the green beans and carrots with the olive oil, thyme, and a pinch of salt and pepper. Spread the vegetables into a single layer.
• Place both the muffin tin and the baking sheet in the oven. Bake for 20 to 25 minutes, until the meatloaf muffins reach an internal temperature of 160 degrees F and the vegetables are tender with lightly browned edges.
• Remove both pans from the oven. Let the muffins rest for 5 minutes before serving with the roasted vegetables.

Notes

For extra moisture, avoid overmixing the meat. If your carrots are thick, slice them thinner so they finish roasting at the same time as the green beans. Leftovers reheat well in a 350-degree oven for 10 minutes. You can mix the meatloaf the night before and keep it covered in the fridge until you are ready to bake.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Muffin Tin, Baking Sheet, Oven