This Easy Mini Meatloaf Recipe with Potatoes gives you meat and potatoes all in one delicious shot! Make meatloaf and scalloped potatoes when you're craving something hearty, in miniature form. And best of all, dinner's on the table in just around 30 minutes!
Warm water (optional- this is only necessary if your mixture feels to dry- start with a little if you need it)
Potatoes
3-5mediumpotatoes, peeled and sliced thin
2teaspoonsolive oil
½teaspoonkosher salt
¼teaspoonground black pepper
¼teaspoongarlic powder
1cupcheddar cheese, shredded
Instructions
Preheat the oven to 400 degrees and spray a 12 cup non-stick muffin time with cooking spray. Set aside.
In a large bowl, mix all meatloaf ingredients until combined. Be sure you don't over work the meat.
Divide the meat between each muffin cup and press into the tin to evenly cover it (it should come up right around half way).
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.
Place about 4-5 slices onto the tops of the meatloaf in the muffin pan.
Bake for 20 minutes.
Remove the pan from the oven and sprinkle the cheese onto each meatloaf and potato muffin.
Return the pan to the oven for an additional 10 minutes to melt the cheese.
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 and carefully remove them from the tin (they do stick a bit so do this carefully). Serve immediately.
Video
Notes
Use meat with a lower fat content. Normally 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 and 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. 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.
For easy removal from the pan: cool them for 5 minutes and use a butter knife to cut around the edge of each muffin — start where the meat meets the sides of the muffin tin, then around the bottom, and carefully remove each one. They do stick a little so be careful.
Make it GF: 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).