Mini Vegan Meatloaf Sheet Pan Dinner

1 Preheat the oven to 375 degrees(F).
2 Heat 1 tablespoon of olive oil  on medium high in a large non-stick skillet.
3 Add the garlic, onion, carrots and mushrooms to the skillet. Saute, 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. Turn the heat off.
4 In a large mixing bowl, add the cooked lentils and mash them. Either with a fork or potato masher. Mash the lentils well, but leave a little texture.
5 Then add the sauteed veggies, the panko, 1/4 cup of ketchup(saving the rest for the topping),  soy sauce, maple syrup, salt and pepper. Stir together to start incorporating. Then I like to just use my hands to mash and mix everything. It is mixed properly if the mixture holds together well.
6 Spray a large sheet pan with non-stick spray. Then divided the lentil mixture into 4, and form them into mini loaves with your hands. Placing them on one side of the sheet pan. 
7 Next mix together the remaining 1/2 cup of ketchup and the balsamic vinegar. Then using about half of the mixture, brush it on the tops of the mini meatloaves. Save the rest for later.
8 Now, cut any potatoes that are larger than an inch. You can cut them in half or quarters if need be. Put them in a large mixing bowl with the green beans and drizzle with the remaining olive oil and a few pinches of salt and pepper. Toss to coat.
9 Put the potatoes and green beans on the other side of the sheet pan. 
10 Bake for 15 minutes, then remove the pan from the oven. Toss the veggies and then brush the meatloaves with more of the ketchup mixture. 
11 Then bake for 15-25 more minutes or until the potatoes are soft and the meatloaves are firm. Brush with any remaining ketchup mixture. Serve immediately.