Potato Topped Mini Meatloaves
Elevate comfort food to a whole new level with these irresistible Potato Topped Mini Meatloaves! Featuring perfectly seasoned, tender ground beef portions baked in a muffin tin for effortless serving, this recipe is topped with rich, buttery mashed potatoes for a hearty, crowd-pleasing twist. Finished with an optional golden-brown crust under the broiler and garnished with vibrant parsley and paprika, these mini meatloaves are both visually stunning and packed with flavor. Ready in under an hour, they’re an ideal weeknight dinner for families or a fun dish to impress at gatherings. Pair them with a crisp side salad or roasted veggies for a wholesome, all-in-one meal that's sure to delight. Perfect for anyone searching for easy comfort food with a gourmet flair!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 cup Breadcrumbs
- 1 cup Milk
- 1 large Egg
- 2 tbsp Ketchup
- 1 tsp Yellow mustard
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 4 medium Russet potatoes
- 4 tbsp Butter
- 0.25 cup Milk (for mashed potatoes)
- 0.5 tsp Salt (for mashed potatoes)
- 0.25 tsp Paprika (optional for garnish)
- 2 tbsp Chopped parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with non-stick cooking spray.
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, ketchup, mustard, salt, black pepper, garlic powder, and onion powder. Mix until well combined, but do not overwork the meat.
Divide the meat mixture evenly among the greased muffin cups, pressing it down lightly to form mini meatloaves. Set aside.
Peel the russet potatoes and cut them into small cubes. Place them in a large pot filled with cold water and a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
While the potatoes are cooking, place the muffin tin with the meatloaves in the oven and bake for 20 minutes.
Drain the cooked potatoes and return them to the pot. Add the butter, milk, and salt, then mash until smooth and creamy. Adjust seasonings to taste.
After 20 minutes, remove the muffin tin from the oven. Spoon or pipe the mashed potatoes onto the tops of each meatloaf mound. Use a spoon to spread it evenly, if necessary.
Return the muffin tin to the oven and bake for an additional 10-15 minutes, or until the meatloaves are fully cooked through (internal temperature should reach 160°F or 71°C).
Optional: Broil on high for 2-3 minutes after baking to create a golden brown crust on the mashed potatoes.
Remove the mini meatloaves from the oven and let them cool for 5 minutes. Carefully remove each meatloaf from the tin.
Sprinkle with paprika and chopped parsley for garnish if desired, and serve warm with a side salad or vegetables.
Nutrition Facts
Calories |
2801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 6254 mg | 272% | |
| Total Carbohydrate | 261.0 g | 95% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 36.4 g | ||
| Protein | 129.4 g | 259% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 635 mg | 49% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 5596 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
