Preheat oven to 400°F (200°C). Line a large sheet pan with aluminum foil for easy cleanup.

Prepare the meatloaf mixture (THE JUICINESS SECRET!): In a large bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to allow breadcrumbs to absorb the liquid. This “panade” is key to creating incredibly moist meatloaves by preventing the meat from drying out as it cooks.

Add the ground beef, egg, diced onion, minced garlic, Italian seasoning, salt, and pepper to the bowl with the breadcrumb mixture. Gently mix everything together with your hands until just combined. Do not overmix, as this can lead to a tough, dry texture. Overmixing compacts the meat proteins, squeezing out moisture.

Divide the meat mixture into 12 equal portions and shape them into small oval or round mini meatloaves. Arrange them on one side of the prepared sheet pan. Brush each mini meatloaf with about 1 teaspoon of BBQ sauce.

Prepare the vegetables: In another large bowl, combine the halved baby potatoes, green beans, olive oil, dried thyme, salt, and pepper. Toss until the vegetables are evenly coated.

Arrange the seasoned potatoes and green beans on the remaining open space of the sheet pan, making sure they are in a single layer for even roasting. Keep the vegetables separate from the meatloaves for now, allowing them to brown nicely.

Bake for 20 minutes.

Remove the sheet pan from the oven. Carefully brush the remaining BBQ sauce over the mini meatloaves. Stir the potatoes and green beans on the pan.

Return to the oven and bake for another 15-20 minutes, or until the mini meatloaves reach an internal temperature of 160°F (71°C) and the vegetables are tender-crisp and lightly browned. For best results and to prevent dryness, use a meat thermometer! Remove promptly once the internal temperature is reached.

Garnish with fresh chopped parsley, if desired, and serve immediately.