Meatloaf and Potatoes Recipe

close-up of mini meatloaf topped with tender potato slices and melted cheese garnish

Prep Time 20

Cook Time 30

Total Time 50

Classic meatloaf and potatoes get a fun, cozy twist baked in a muffin tin—perfectly portioned, comforting, and kid-friendly. Tender beef, creamy potatoes, golden cheddar, and a touch of ketchup magic in every bite.

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Servings

Ingredients

Meatloaf Mixture

1 lb lean ground beef (90/10 preferred)
1 tsp garlic powder plus extra for potatoes
1 tsp kosher salt plus extra for potatoes
1/2 tsp black pepper plus extra for potatoes
1 tbsp Worcestershire sauce
2 tbsp ketchup + extra for topping (optional)
1/4 cup Romano or Parmesan cheese freshly grated
1/2 cup seasoned breadcrumbs
1 large egg

Potato Topping

2 medium Yukon Gold or Russet potatoes thinly sliced
1 tbsp olive oil
1 cup shredded cheddar cheese
Non-stick spray, for pan

Equipment

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12-cup muffin tin
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Mixing bowls
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Sharp knife or mandoline

Instructions

Preheat oven to 400°F (200°C). Generously coat a 12-cup muffin tin with non-stick spray, especially in the corners.
In a large bowl, mix ground beef, garlic powder, kosher salt, black pepper, Worcestershire sauce, ketchup, grated Romano or Parmesan, breadcrumbs, and egg until just combined. If mixture looks dry, mix in a small splash of warm water.
Tip: Use a gentle touch with the ground beef; over-mixing can make your mini meatloaves dense instead of tender and juicy. The goal is to bring everything together until it’s just incorporated.
Divide meat mixture evenly among muffin cups, gently pressing to fill each cup about halfway — do not over-pack.
In a separate bowl, toss sliced potatoes with olive oil, a sprinkle of kosher salt, black pepper, and a pinch of garlic powder, until evenly coated.
Layer 4–5 potato slices over each meatloaf base, overlapping slightly like shingles.
Bake for 20 minutes, until beef is sizzling and potatoes are starting to soften and look golden at the edges.
Remove muffin tin, sprinkle cheddar over each cup, and return to oven. Bake for 10 minutes, or until cheese is bubbly and lightly browned.
Let the muffin cups rest for 5 minutes. Loosen edges with a butter knife and carefully lift out. Serve warm, with extra ketchup if desired.

Notes

These muffin-tin meatloaf and potatoes are easily customized; swap in shredded Monterey Jack, mozzarella, or use ground turkey for a lighter version. Plain breadcrumbs work in place of seasoned; just add extra salt and garlic powder. Leftovers store well up to 4 days in the fridge or freeze up to 2 months. Reheat in the oven for the best texture.

Nutrition