Elevate the classic meatloaf experience with our Mini Meatloaf Recipe featuring a delightful cheesy potato topping. Perfectly portioned and bursting with flavor, these mini meatloaves offer a comforting twist on a beloved favorite. With tender ground beef, savory seasonings, and a layer of cheesy potatoes, each bite is a satisfying blend of textures and tastes. Whether served as a family dinner or appetizer for guests, these mini meatloaves are sure to impress.
In our household, the Mini Meatloaf with Cheesy Potato Topping has become a go-to recipe for busy weeknights and special occasions alike. One evening, I decided to experiment with a new twist on traditional meatloaf, inspired by my love for cheesy potatoes. As the aroma of seasoned beef and potatoes filled the kitchen, my family gathered around with eager anticipation. The moment we took our first bite, we knew we had discovered something truly special. The tender meatloaf, infused with garlic, Worcestershire sauce, and Parmesan cheese, paired perfectly with the creamy cheddar potato topping, creating a harmonious blend of flavors. Since then, these mini meatloaves have become a staple in our home, bringing joy and comfort to every meal.
Why This Mini Meatloaf Recipe Is Worth Trying:
- Perfectly Portioned: Individual servings make these mini meatloaves ideal for portion control and easy serving.
- Versatile and Flavorful: With a savory blend of garlic, Worcestershire sauce, and Parmesan cheese, these meatloaves offer a burst of flavor in every bite.
- Family-Friendly: Kids and adults alike will love the cheesy potato topping, making this recipe a hit with the whole family.
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, grated
- ⅓ cup seasoned breadcrumbs
- 1 large egg
- Warm water (optional, if needed)
Potatoes:
- 3-5 medium potatoes, peeled and thinly sliced
- 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°F (200°C) and spray a 12-cup non-stick muffin tin with cooking spray. Set aside.
- In a large bowl, mix together all meatloaf ingredients until combined, being careful not to overwork the meat.
- Divide the meat mixture evenly between each muffin cup, pressing it into the tin to cover about halfway.
- In another bowl, toss the potato slices with olive oil, salt, pepper, and garlic powder until evenly coated.
- Place 4-5 potato slices on top of each meatloaf in the muffin pan.
- Bake for 20 minutes.
- Remove the pan from the oven and sprinkle shredded cheddar cheese on top of each meatloaf and potato muffin.
- Return the pan to the oven for an additional 10 minutes to melt the cheese.
- Let cool for 5 minutes. Use a butter knife to loosen the edges of each meatloaf and carefully remove them from the tin. Serve immediately.
Notes:
- Feel free to customize the seasonings or cheese topping to suit your taste preferences.
- These mini meatloaves can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
