Looking for a hearty, comforting dinner that’s easy to prepare? This Mini Meatloaf and Potato Bake combines individual portions of juicy meatloaf with crispy roasted potatoes for a perfect weeknight meal. The simplicity of this recipe, paired with its crowd-pleasing flavors, makes it a go-to option for family dinners or meal prepping.
Ingredients for Mini Meatloaf and Potato Bake
Here’s what you’ll need to make this satisfying dish:
- For the Mini Meatloaf:
- 1 lb ground beef or turkey
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup ketchup (plus extra for topping)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For the Potato Bake:
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
How to Make Mini Meatloaf and Potato Bake
Step-by-Step Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Meatloaf Mixture:
- In a large bowl, combine the ground beef or turkey, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, salt, and pepper. Mix until well-combined. Shape the mixture into 4-6 mini meatloaves and place them on one side of the baking sheet.
- Prepare the Potatoes:
- In a separate bowl, toss the halved baby potatoes with olive oil, thyme, garlic powder, salt, and pepper. Spread the potatoes on the other side of the baking sheet, ensuring they are evenly spaced for optimal roasting.
- Bake:
- Place the baking sheet in the oven and bake for 25-30 minutes, or until the meatloaves are cooked through and the potatoes are golden and crispy. About 10 minutes before the baking time ends, brush the tops of the meatloaves with extra ketchup for a delicious glaze.
- Serve:
- Serve the Mini Meatloaf and Potato Bake warm, alongside your favorite side dishes such as Garlic and Herb Roasted Vegetables or a fresh Quinoa Salad with Figs and Goat Cheese.
Variations and Serving Suggestions
There are plenty of ways to switch up this Mini Meatloaf and Potato Bake:
- Cheesy Meatloaf: Mix in shredded cheddar or mozzarella cheese to the meatloaf mixture for an extra layer of flavor.
- Herb Potatoes: Toss the potatoes with fresh rosemary or parsley for a more aromatic side.
- Vegetarian Version: Substitute the ground beef with plant-based meat alternatives for a vegetarian-friendly version of the dish.
For a complete meal, pair this dish with Butternut Squash Bliss or Air Fryer French Fries.
Why You’ll Love Mini Meatloaf and Potato Bake
This recipe is not only comforting but also practical for busy weeknights. The mini meatloaves cook faster than traditional full-sized meatloaf, and the crispy roasted potatoes make this a one-pan wonder, reducing cleanup time. It’s a perfect make-ahead option, as the leftovers store well for quick lunches or dinners later in the week.
For more simple and satisfying dinners, check out our Crock-Pot Pork Loin or Creamy Tuscan Chicken.
FAQs About Mini Meatloaf and Potato Bake
1. Can I make this recipe in advance?
Yes! You can prepare the meatloaf mixture and potatoes ahead of time, then refrigerate them until ready to bake. Simply pop everything in the oven when you’re ready to cook.
2. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
3. Can I freeze the meatloaves?
Yes, the mini meatloaves freeze well. Freeze them before baking or after they’ve been cooked and cooled. When ready to eat, thaw in the fridge and bake or reheat.