Easy Meatloaf and Potatoes Dinner

This Easy Meatloaf and Potatoes Dinner gives you meat and potatoes all in one delicious shot! And best of all, dinner’s on the table in just around 30 minutes!

meatloaf recipe

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I don’t know about you, but we are totally a meat and potatoes family! Between my super picky husband and our gals who can be fickle at times, a good meatloaf dinner is a sure-fire win in our home.

Now my mom has a killer meatloaf recipe to wait 1+ hours for dinner to be ready, not to mention figuring out boiling/mashing/roasting/baking potatoes. So I decided to streamline the process a bit.

Now we’ve all seen meatloaf muffins or as I like to call them, muffin tin meatloaf. This is a super efficient way to get meatloaf on the table quicker, with the added bonus of everyone getting some of the crispy bits that are usually reserved for the end piece (I live for the end pieces!).

But I’ve decided to take it a step further. In addition to all the mini meatloaf action happening here, I’m also adding the potatoes to the this easy meatloaf cooking process to kill two birds with one stone. Quick, easy and totally delicious!

easy meatloaf recipe

Tips for making the best meatloaf and potatoes

  • Use meat with a lower fat content. Now normal I’m an 80/20 kind of gal, but for this recipe, you’ll want a lower fat ratio for the beef. It still tastes good with 80/20 but it tends to be greasier. Lower fat helps eliminate the extra grease factor.
  • These tend to stick to the pans. The best way to combat this is to use a non-stick muffin pan as well as spray them well with cooking spray.
  • Be careful not to overwork the meat as it can get tough quickly.
  • Once all the ingredients are mixed together, smell it. I know this sounds weird but it should smell flavorful and if it doesn’t, add more of the ingredients. Also, if it feels too dry, add a tiny bit of water.
  • Be sure to slice the potatoes super thin as if you were slicing them for scalloped potatoes. This will make sure that they cook through. A Mandoline is super helpful for this.
  • I don’t add the cheese until the last 10 minutes of cook time to avoid it being overcooked.
  • Cool them for 5 minutes and use a butter knife to cut around the edge of each muffin where the meat meets the sides of the muffin tin and around the bottom and carefully remove each one. They do stick a little so be careful.

easy meatloaf

Frequently asked questions about making this easy meatloaf recipe:

  • Can I make this as a turkey meatloaf? Sure! Just make sure you use a heavy hand with the seasonings (smell it!).
  • Can I leave the skins on the potatoes? Yes- the only reason I peeled them is because my daughters can be weird about potato skins (toddler/pre-k life!).
  • What kind of potatoes do you use? I used red skinned potatoes but any kind will wrk, as long as they’re thin.
  • How do you make tender meatloaf? The liquid content helps make it tender, but because not to add too much liquid or it can be soggy. Also, try not to overwork the meat. Be aware that when you’re making smaller meatloaves you tend to have more of the crispy edges.
  • Why does my meatloaf always fall apart? This goes back to the last question: not enough liquid. While you don’t want it to be soggy, the liquid is what binds all the dry parts and meat together. It takes a little while to get to the point where you can “feel” the right texture, but once you’e made it a few times, it gets into your bones. Trust me in this!
  • How long foes meatloaf last? 3-4 days covered in the refrigerator.
  • Can you eat cold meatloaf? Yes, as long as it’s been refrigerated. I personally love to slice up the leftovers and eat them on a sandwich with white bread and ketchup (and serve the leftover potatoes on the side). That said, I know people can be weird about leftovers so no judgement if cold meatloaf isn’t your thing.

best meatloaf

Make it a meal!

A few great recipes to round out and complete this meal would be:

Helpful tools:

  1. Mixing bowl
  2. Chef’s knife
  3. Cutting board
  4. Measuring cups
  5. Measuring spoons
  6. Mandoline
  7. Muffin pan

Video Tutorial for making Easy Meatloaf and Potatoes Dinner

5 from 7 votes
This Easy Meatloaf and Potatoes Dinner gives you meat and potatoes all in one delicious shot! And best of all, dinner's on the table in just around 30 minutes!
Easy Meatloaf and Potatoes Dinner
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

This Easy Meatloaf and Potatoes Dinner gives you meat and potatoes all in one delicious shot! And best of all, dinner's on the table in just around 30 minutes!

Course: Main Course
Cuisine: American
Keyword: easy meatloaf
Servings: 12 meatloaf muffins
Author: Jessy Freimann, The Life Jolie
  • Cooking spray
  • 1 pound ground beef, 90/10
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon Worcestershire sauce
  • 2-4 Tablespoons ketchup
  • 1/3 cup Romano or Parmesan cheese
  • 1/3 cup seasoned breadcrumbs
  • 1 large egg
  • Warm water (optional- this is only necessary if your mixture feels to dry- start with a little if you need it)
  • 3-5 medium potatoes, peeled and sliced thin
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup cheddar cheese, shredded
  1. Preheat the oven to 400 degrees and spray a 12 cup non-stick muffin time with cooking spray. Set aside.

  2. In a large bowl, mix all meatloaf ingredients until combined. Be sure you don't over work the meat.

  3. Divide the meat between each muffin cup and press into the tin to evenly cover it (it should come up right around half way).

  4. Place the potato slices in a large bowl. Drizzle with oil and sprinkle with salt, pepper and garlic powder. Toss until each slice is coated.

  5. Place about 4-5 slices onto the tops of the meatloaf in the muffin pan.

  6. Bake for 20 minutes.

  7. Remove the pan from the oven and sprinkle the cheese onto each meatloaf and potato muffin.

  8. Return the pan to the oven for an additional 10 minutes to melt the cheese.

  9. Let them cool for 5 minutes. Use a butter knife to cut around the outside where each meatloaf meets the sides of the muffin tin to keep it from sticking and around the bottom of the meatloaf muffins to carefully remove them from the tin (they do stick a bit so do this carefully.

  10. Serve immediately.

Recipe Notes

One of our readers, Erin left a comments sharing that she made these grain-free by substituting the bread crumbs with the same amount of almond flour (1:1). 

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3

Try some other dinners using ground beef:

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  • Reply
    Dorothy at Shockingly Delicious
    January 7, 2019 at 10:21 pm The thing I like about these is how perfectly portioned they are!
  • Reply
    January 10, 2019 at 3:44 am I love the way you flavored your meatloaf. My husband will enjoy this Jessy. Thanks for sharing!
    • Reply
      Jessy Freimann
      January 11, 2019 at 2:07 pm Thanks Helene- I hope you guys love it as much as we do!
  • Reply
    January 10, 2019 at 9:32 pm I'd love to give this a try! I am sure this is something my family will love!
  • Reply
    January 15, 2019 at 10:58 pm Delicious and easy!
  • Reply
    K Wright
    February 8, 2019 at 7:48 pm Found this while craving meatloaf. So easy and so yummy.
  • Reply
    February 17, 2019 at 6:43 pm i have this a lot in the summer we call them camp fire meals . we make hamb patties 80 / 20 is fine season to your liking slice onion thinly and poto thinly add cheese wrap in foil and put on the grill or camp fire even charcoal grill or in broiler if its raining out. takes about 20 min.to cook and serve in the foil less dishes to do .. great for camping
    • Reply
      Jessy Freimann
      February 17, 2019 at 7:53 pm That's so smart! This also makes me want to go camping :)
  • Reply
    Tere U
    February 22, 2019 at 9:54 pm Jessy, Jessy, Jessy. This recipe is awesome. My husband is a huge meatloaf fan, and I make it for him, but never take a bite myself. I tasted this and I am now hooked. Absolutely delicious! Ter
    • Reply
      Jessy Freimann
      February 23, 2019 at 11:44 am Thanks Tere- I'm so glad you love them as much as we do :)
  • Reply
    Erin Jenson
    March 10, 2019 at 1:09 am These were really easy and so good. To make them grain-free for us, I swapped breadcrumbs for almond flour 1:1. My husband said they were just as good the 2nd day as leftovers. Definitely going to be on regular rotation from now on.
    • Reply
      Jessy Freimann
      March 17, 2019 at 11:50 pm Thanks for sharing Erin- I'll add a note in the recipe! So glad you guys loved it :)
  • Reply
    April 2, 2019 at 6:38 pm Making this tonight! Looks so easy! Can't wait to wow my household of hungry boys!
  • Reply
    April 8, 2019 at 9:41 pm Made this for dinner tonight and loved it! My husband's favorite meal is a meatloaf I have been making him for years, so he wasn't happy that I was trying a new recipe. He loved it too!!! Great recipe, thank you!
    • Reply
      Jessy Freimann
      April 9, 2019 at 10:22 pm I'm so glad you both loved it Judy! Thanks for sharing!
  • Reply
    Lynda Freedman
    October 21, 2020 at 1:27 pm I cook and freeze food for a family member. Do you think these would freeze well?
    • Reply
      Jessy Freimann
      October 27, 2020 at 10:48 pm I haven't tried freezing them but don't see why not. Please let me know how it goes!
  • Reply
    Wendy Buffington
    January 8, 2021 at 4:39 pm I haven't made yet but it sounds like a five star recipe to me. I've been searching for recipes that can be made a couple days ahead of time and portioned easily for small eaters. These fit the bill and I think my elderly parents will love it. One tip I wanted to suggest concerning the sticking to the bottom issue. It's extra work, but you can make a whole bunch ahead of time so you have on hand, that is, cutting parchment paper for the bottom of your muffin tins. You could even cheat and just cut out the bottom of cupcake liners (quicker and easier, a little more expensive). You still want to spray your pan before hand and put a little on the liners, but it will keep you from having to worry about destroying these beautiful bites when removing them.
    • Reply
      Jessy Freimann
      January 10, 2021 at 2:54 pm Hi Wendy- that is a smart tip- thank you! Enjoy :)

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