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This Easy Mini Meatloaf Recipe with Potatoes gives you meat and potatoes all in one delicious shot! Make meatloaf and cheesy potatoes when you're craving something hearty, in miniature form. And best of all, dinner's on the table in just around 30 minutes!
Jump to:
- Why You'll Love Mini Meatloaf
- Ingredient Information and Substitutions
- How to Make This Mini Meatloaf Recipe
- Tips For Making The Best Meatloaf and Potatoes Dinner
- Make it a meal!
- More Meatloaf Dinner Recipes to Try...
- Mini Meatloaf Recipe with Potatoes
Why You'll Love Mini Meatloaf
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. But, it requires you 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.
We've all seen mini meatloaf cups, or as I like to call them, muffin tin meatloaf. This is a super efficient way to get dinner on the table quicker, with the added bonus of everyone getting some of the crispy bits that are usually reserved for the end piece (Ilive 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 potatoes to this easy cooking process to kill two birds with one stone.
Satisfy your hearty dinner craving with this meatloaf and potatoes recipe. Here are just a few more reasons to try it:
- Quick and easy
- Family-approved
- Totally delicious!
- Perfect for weeknight dinner
- Ready in 30 minutes
Ingredient Information and Substitutions
- Ground Beef - You can use your preference, but I recommend buying ground beef with a lower fat content so this isn't too greasy.
- Seasonings - You'll need salt, black pepper, and garlic powder for both the meatloaf and potatoes.
- Worcestershire Sauce - To give your loaf a complex umami flavor.
- Ketchup - A key ingredient for most meatloaf recipes, don't skip it! I also serve this on this side to make it even more kid-friendly.
- Parmesan - I also love adding a touch of Parmesan or Romano cheese to the mix for more flavor and texture.
- Breadcrumbs - Also for flavor and texture, breadcrumbs help to bind everything together too.
- Egg - Your other binder!
- Potatoes - Make sure they're peeled and sliced thin. I used red skinned potatoes, but any kind will work as long as they're thin.
- Olive Oil - So that the potatoes crisp up nice and golden.
- Cheddar Cheese - For a cheesy finish!
How to Make This Mini Meatloaf Recipe
Step 1: Combine the meatloaf mixture
Preheat your oven to 400 degrees F and mix all of the meatloaf ingredients in a large bowl until just combined — don't overwork the meat.
Step 2: Assemble the meatloaf cups
Spray a muffin tin with non-stick cooking spray. Try to use a non-stick pan too if you have one.
Divide the meat mixture evenly into each muffin cup and press down slightly until they are filled halfway.
Step 3: Prepare the potatoes and bake
Place peeled and thinly sliced potatoes in a bowl and drizzle with olive oil, salt, pepper, and garlic powder. Toss to coat evenly and add 4-5 slices on top of each mini meatloaf. Bake for 20 minutes.
Step 4: Melt cheese
Remove meatloaf muffins from the oven and add your cheddar cheese on top. Return the pan to the oven and bake for about 10 more minutes to melt the cheese.
Let the meatloaf and potatoes cool for 5 minutes before removing them from the muffin tin. Serve and enjoy!
Frequently Asked Questions
Can I make this as a turkey meatloaf?
Sure! Just make sure you use a heavy hand with the seasonings — you want to be able to smell it! Here's the exact recipe for ground turkey and sweet potatoes mini meatloaves.
Can I leave the skins on the potatoes?
Yes! The only reason I peeled them is that my daughters can be weird about potato skins (kid life!).
How do you make tender meatloaf?
The liquid content helps make it tender, but don't 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 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've made it a few times, it gets into your bones. Trust me on this!
How long does 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 judgment if cold meatloaf isn't your thing.
Tips For Making The Best Meatloaf and Potatoes Dinner
- 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. AMandoline 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).
Make it a meal!
A few great recipes to round out and complete this meal would be:
- Peas with Onions
- Easy Garlic Green Beans
- Summer Bounty Strawberry Salad
- Grandma's Best Banana Cake
- Quick and Easy Chocolate Pudding Cake
More Meatloaf Dinner Recipes to Try...
- Chicken Parmesan Meatloaf Muffins
- Turkey Meatloaf and Potatoes Dinner
- Mom's Meatloaf Recipe
- Un-Stuffed Bell Peppers Skillet
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie onInstagramandTikTok!
Mini Meatloaf Recipe with Potatoes
Jessy Freimann
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!
5 from 15 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American
Servings 12 meatloaf muffins
Calories 198 kcal
Equipment
Ingredients
Meatloaf
- Cooking spray
- 1 pound ground beef, 90/10
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ teaspoon Worcestershire sauce
- 2-4 Tablespoons ketchup
- ⅓ cup Romano or Parmesan cheese
- ⅓ 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)
Potatoes
- 3-5 medium potatoes, peeled and sliced thin
- 2 teaspoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 cup cheddar 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. AMandoline 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).
Nutrition
Serving: 2piecesCalories: 198kcalCarbohydrates: 13gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 36mgSodium: 356mgPotassium: 355mgFiber: 1gSugar: 1gVitamin A: 116IUVitamin C: 11mgCalcium: 87mgIron: 1mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Dorothy at Shockingly Delicious says
The thing I like about these is how perfectly portioned they are!
Reply
Jessy Freimann says
Thanks Dorothy- they sure are!
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Helene says
I love the way you flavored your meatloaf. My husband will enjoy this Jessy. Thanks for sharing!
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Jessy Freimann says
Thanks Helene- I hope you guys love it as much as we do!
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Toni says
I'd love to give this a try! I am sure this is something my family will love!
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Jessy Freimann says
Thanks Toni!
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Julie says
Hi Do you have any thoughts if/how this could be cooked if I don't have a muffin tray? Thanks
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Jessy Freimann says
I'd divide the meat into 12 even portions and shape them into mini meatloaf on a sheet pan. Try to make the tops a little flat so the potatoes will stay on tip. hey may not come out as pretty since the sides of the muffin tin hold it all in place as it cooks, but they'll still be tasty.
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Christine says
Delicious and easy!
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Jessy Freimann says
Thanks Christine <3
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K Wright says
Found this while craving meatloaf. So easy and so yummy.
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Jessy Freimann says
Woohoo- meatloaf lovers unite! <3
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cari says
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
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Jessy Freimann says
That's so smart! This also makes me want to go camping :)
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Tere U says
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
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Jessy Freimann says
Thanks Tere- I'm so glad you love them as much as we do :)
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Erin Jenson says
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.
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Jessy Freimann says
Thanks for sharing Erin- I'll add a note in the recipe! So glad you guys loved it :)
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Meghann says
Making this tonight! Looks so easy! Can't wait to wow my household of hungry boys!
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Jessy Freimann says
Enjoy :)
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Judy says
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!
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Jessy Freimann says
I'm so glad you both loved it Judy! Thanks for sharing!
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Lynda Freedman says
I cook and freeze food for a family member. Do you think these would freeze well?
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Jessy Freimann says
I haven't tried freezing them but don't see why not. Please let me know how it goes!
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Wendy Buffington says
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.
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Jessy Freimann says
Hi Wendy- that is a smart tip- thank you! Enjoy :)
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Shauna B says
I made these for dinner . I loved them.in the meatloaf I put everything your recipe called and I added bbq sauce ialways put that in my meatloaf.
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Jessy Freimann says
Yum- Love that addition!
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Melissa says
I made these a couple of weeks ago and will be making them tonight as well. My whole family loved them! Last time when they were done, after I got done loosening each of them from the tin, I put a toothpick down the center of each to keep the potatoes in place when I moved them to a platter. These are not only delicious, they make a nice presentation!
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Jessy Freimann says
The toothpick idea is genius! So glad you liked them!
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Kyle says
Haven't even finished cooking yet, but these smell heavenly! Using 4 cheese Mexican because that what was in the fridge. With 3 small kids in the house, I'm always looking for easy, complete meals! Serving with steamed carrots!!
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Joyce says
Silicone-muffin-cups-solve-the-sticking-issue-entirely,-and-makes-it-much-easier-to-remove-them,-and-to-serve-them...and-to-clean-up-afterward..😁.
Reply
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