My Potato Topped Mini Meatloaves Recipes

SHEET PAN MINI MEATLOAF AND ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper
• In a clean medium sized bowl, add halved potatoes, green beans, oil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir to coat well and place on one half of baking sheet
• Turn potatoes so they are cut side down on the pan.
• Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.
• In a medium bowl, stir together beef, onion, 1/3 cup barbecue sauce, egg, 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet. Divide remaining barbecue sauce between meatloaves and brush on top.
• Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F. Serve.

MASHED POTATO TOPPED MINI MEATLOAVES

Steps:

• Pre-heat oven to 375 F
• Peel and cut potatoes
• Add potatoes to pot of salted water and bring to boil
• Allow to cook in a gentle boil for 20-30 minutes, or until tender
• Remove from heat and drain
• Mix in cream cheese and minced garlic (optional)
• While potatoes are cooking, set out large mixing bowl
• Add ground beef, oats, 1/4 cup ketchup, 1/4 cup barbecue sauce, 1 egg, and 1/2 chopped onion.
• Stir until well combined
• Add to well greased muffin tin - makes 8 muffins
• Bake at 375 F for 20 minutes or until no longer pink in the middles and 160 F
• (Optional: About 15 minutes into baking, glaze tops of meatloaves with a mixture of ketchup and barbecue sauce and return to oven)
• Once cooked, remove mini meatloaves from over and top with mashed potatoes and sprinkle with cheese. (Optional: melt cheese by broiling for 2-3 minutes or simply popping in the microwave for 20 seconds.)

MY POTATO-TOPPED MINI MEATLOAVES

Steps:

• 1. Preheat your oven to 375.
• 2. In a large bowl, mix meat, stuffing mix, water and steak sauce.
• 3. Spray 12 cup muffin pan with cooking spray.
• 4. Evenly press mixture into each cup.
• 5. Place in oven and bake for 20 to 25 minutes or until done.
• 6. Meanwhile mix cream cheese, garlic into the hot potatoes and stir until cream cheese is melted and stir in parsley.
• 7. Heat gravy in a sauce pan and set aside.
• 8. Remove meatloves from oven and place on a platter and place a scoop of potatoes over each meatloaf.
• 9. Place hot gravy in a gravy bowl.When your guest places two meatloaves on his or her plate; they can pour warm gravy over them.
• 10. *I served this with a mixed green salad, green beans and a glass of fat-free milk to round out the meal.

POTATO TOPPED MINI MEATLOAVES

Steps:

• Heat oven to 375°F.
• Mix meat, stuffing mix, and water; press into 8 muffin cups sprayed with cooking spray.
• Bake 20-25 minutes or until done.
• Add cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve with gravy.
• SPECIAL EXTRAS: For more flavor, add 2 tablespoons Bull's Eye BBQ Sauce to meat mixture before pressing into muffin cups as directed.

SMART-CHOICE POTATO-TOPPED MINI MEATLOAVES

Steps:

• Heat oven to 375ºF.
• Mix meat, stuffing mix, water and steak sauce; press into 12 muffin pan cups sprayed with cooking spray.
• Bake 20 to 25 min. or until done (160°F).
• Add Neufchatel and garlic to potatoes; stir until Neufchatel is melted. Stir in parsley. Scoop over meatloaves. Serve topped with gravy.

MINI HONEY-MUSTARD MEATLOAVES WITH ROASTED POTATOES

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
• In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
• Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.
• Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad.