Meatloaf and Potatoes – Looking for a comforting. And easy-to-make dinner? This Meatloaf and Potatoes Recipe. Combines tender meatloaf. With cheesy roasted potatoes. All baked in a muffin tin. For perfect portion sizes. Ready in just 40 minutes. This is a flavorful one-pan meal. That’s a crowd-pleaser. For the whole family!
The first time I made this recipe. I wasn’t sure how my family would react. To mini meatloaf muffins. To my surprise. They loved it! My husband immediately asked for seconds. And even my picky child. Thought the cheesy potatoes. Were a hit. It’s now one of our go-to weeknight meals. When I want something filling. And hearty. But without a ton of prep work. The portioned sizes make it feel special. And there’s something about the cheesy potatoes. That takes this dish. To the next level!
What makes this Meatloaf and Potatoes truly stands out?
This Meatloaf and Potatoes Recipe stands out. For its simplicity. And convenience. By baking the meatloaf and potatoes together. In a muffin tin. You cut down on both cooking time. And cleanup. Each muffin is packed. With the savory flavors of garlic, Worcestershire sauce, and Parmesan cheese. Topped with tender potatoes. And melted cheddar. The individual servings. Also, make it great. For meal prepping. Or feeding picky eaters. Ensuring everyone gets a perfect balance of meat, potatoes, and cheese. In every bite!
What You Need To Make This Meatloaf and Potatoes Recipe?
Ground Beef (90/10): Lean ground beef provides great flavor. Without too much fat. Making it a healthier option. For your meatloaf base.
Parmesan or Romano Cheese: Adds a sharp, salty flavor. That complements the rich beef. And potatoes. Romano cheese has a bolder taste. While Parmesan is a bit milder—pick whichever you prefer!
Breadcrumbs: These help bind the meatloaf. And add texture. Seasoned breadcrumbs bring extra flavor. So you don’t need. As many additional seasonings.
Ketchup: The slight tang of ketchup. Adds moisture and sweetness. To balance the savory meatloaf.
Potatoes: Thinly sliced potatoes. Cook perfectly on top of the meatloaf. Absorbing the flavor. From the beef. While adding a crispy bite. Choose Yukon Gold or Russet potatoes. For the best texture.
Cheddar Cheese: A sharp cheddar adds that cheesy, melty goodness. That takes this dish. From simple to indulgent.
Steps To Make Meatloaf and Potatoes:
Step 1: Preheat your oven. To 400°F. And get your muffin tin ready. By spraying it. With cooking spray. Set it aside. For later.
Step 2: In a large bowl. Gently blend the ground beef. With garlic powder. Salt, and pepper. Worcestershire sauce, ketchup. Romano or Parmesan cheese, breadcrumbs, and egg. Don’t over-mix. Just enough to bring everything together.
Step 3: Divide the meat mixture evenly. Into the muffin tin. Filling each cup halfway.
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Step 4: In another bowl. Toss the thin potato slices. With olive oil, and garlic powder. Salt, and pepper. Until they’re nicely blanketed.
Step 5: Layer 4-5 potato slices. On top of each meatloaf. In the muffin tin. Letting them overlap slightly.
Step 6: Bake in the preheated oven. For 20 minutes. Remove from the oven. Sprinkle shredded cheddar cheese. On top of each muffin. And return it to the oven. For an additional 10 minutes. To let that cheese melt. And turn bubbly.
Step 7: Let the muffins cool. For about 5 minutes. Then carefully use a butter knife. To loosen the edges. And lift them out of the tin. Serve immediately. And enjoy the cheesy, comforting goodness!
Tip:
For the ultimate meatloaf muffins. Don’t skip the resting time! Let the muffins cool in the tin. For at least 5 minutes after baking. To allow the juices to redistribute. Keeping the meat tender. And juicy. If you want to take this recipe up a notch. Consider mixing different cheeses. Into the potatoes—cheddar is classic. But mozzarella or even gouda. Adds a gourmet touch. And for an even crispier potato topping. Pop the muffin tray. Under the broiler. For 1-2 minutes. At the end of baking. Keeping an eye on them. To avoid burning!
Frequently Asked Questions:
Can I use ground turkey instead of ground beef?
Yes! Ground turkey works well as a substitute. For a lighter version of this dish. Just be sure to check the internal temperature. To ensure it’s cooked through.
Can I add vegetables to the meatloaf mixture?
Absolutely. You can add finely diced onions and bell peppers. Or even shredded carrots. For extra nutrition. And flavor.
What kind of potatoes work best for this recipe?
Yukon Gold or Russet potatoes work best. Due to their texture. But any potato will work. As long as it’s sliced thinly.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Meatloaf and Potatoes Recipe
Ingredients
Meatloaf:
- Non-stick cooking spray
- 1 lb. of 90/10 lean ground beef
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¾ tsp Worcestershire sauce
- 2-4 tbsp ketchup
- ⅓ c grated Romano or Parmesan cheese
- ⅓ c seasoned breadcrumbs
- 1 large egg
- Warm water optional, if needed to moisten the mixture
Potatoes:
- 3-5 medium-sized potatoes peeled and thinly sliced
- 2 tsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 1 c shredded cheddar cheese
Instructions
- Preheat your oven. To 400°F. And lightly coat. A 12-cup muffin tin. With non-stick spray. Set aside for later.
- In a large mixing bowl. Combine all the meatloaf ingredients. Make sure everything is mixed evenly. But try. Not to overwork. The meat.
- Portion the meat mixture evenly. Into the muffin cups. Pressing down gently. So that each one. Is filled about halfway.
- In a separate bowl. Toss the thinly sliced potatoes. With olive oil. Salt, pepper, and garlic powder. Until well coated.
- Layer 4-5 potato slices. On top of each meatloaf muffin.
- Bake for 20 minutes.
- Remove from the oven. And sprinkle shredded cheese. Over each meatloaf muffin.
- Place the pan back. In the oven. And bake for another 10 minutes. Or until the cheese is melted. And bubbly.
- Allow the muffins to cool. For about 5 minutes. Gently run a butter knife. Around the edges. Of each meatloaf muffin to loosen. Then carefully remove them. From the tin. Serve immediately. And enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
