Cheesy Mini Meatloaf on Mashed Potatoes
Comfort food at its finest—juicy, cheesy meatloaf bites served over creamy mashed potatoes!
Ingredients (Serves 4–6, makes 8–10 mini meatloaves):
For the Mini Meatloaves:
- 1 lb ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs (panko or regular)
- 1 large egg
- ½ cup shredded cheddar cheese (plus extra for topping)
- ¼ cup grated Parmesan
- ¼ cup finely diced onion
- 2 cloves garlic, minced
- 2 tbsp ketchup (or tomato paste)
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper to taste
- Optional glaze: 2 tbsp ketchup + 1 tbsp brown sugar
For the Mashed Potatoes:
- 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
- ½ cup milk (or heavy cream)
- 4 tbsp unsalted butter
- ½ cup sour cream (optional, for extra creaminess)
- Salt and pepper to taste
- Optional garnish: Chopped parsley or chives
Instructions:
1. Prep the Meatloaves:
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin or baking sheet.
- In a bowl, combine ground beef, breadcrumbs, egg, cheddar, Parmesan, onion, garlic, ketchup, Worcestershire sauce, paprika, thyme, salt, and pepper. Mix gently (avoid overworking).
- Divide mixture into 8–10 portions. Shape into small oval loaves or press into muffin tin cups.
2. Bake the Meatloaves:
- Place mini meatloaves on a baking sheet or in the muffin tin.
- Optional glaze: Mix ketchup and brown sugar; brush over tops.
- Bake for 20–25 minutes until cooked through (internal temp 160°F/71°C). Top with extra cheddar during the last 5 minutes.
3. Make the Mashed Potatoes:
- Boil potatoes in salted water until fork-tender (~15 mins). Drain and return to pot.
- Mash potatoes with butter, milk, sour cream (if using), salt, and pepper until smooth.
4. Serve:
- Spoon mashed potatoes onto plates. Top with mini meatloaves. Garnish with parsley and a sprinkle of Parmesan. Serve with extra glaze or gravy on the side.
Tips:
- Add Veggies: Mix ½ cup finely diced bell peppers or spinach into the meatloaf.
- Make Ahead: Shape and refrigerate raw meatloaves overnight. Bake fresh!
- Freeze: Freeze unbaked meatloaves (wrapped tightly) for up to 3 months. Thaw before baking.
- Gluten-Free: Use gluten-free breadcrumbs or oats.
Perfect for weeknight dinners or cozy gatherings! 🧀🥔🍖