Best 11 My Potato Topped Mini Meatloaves Recipes

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.)

POTATO TOPPED MINI MEATLOAVES

Steps:

• Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups.
• In 2-quart saucepan, make potatoes as directed on pouch. Set aside. In large bowl, mix meatloaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup.
• In small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meatloaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pipe potatoes on cupcakes.
• Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcake reads 160°F. Sprinkle with parsley; serve immediately.

MINI STUFFED MEATLOAVES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In large bowl, mix ground beef, oats, onion, salt, pepper and egg with hands or spoon. Using 1/4-cup measuring cup, scoop beef mixture into each muffin cup; press into cup.
• Make indentation in center of mixture in each cup. Spoon 1 tablespoon cheese into each indentation. Top each with 1 tablespoon desired topping.
• Bake 35 minutes or until meat thermometer inserted in center of loaves reads 160°F. Remove from muffin cups. If desired, top with additional topping before serving.

POTATO-TOPPED MUFFIN TIN MEATLOAF

Steps:

• Heat oven to 375ºF.
• Mix meat, stuffing mix, water and A.1. just until blended; press into 12 muffin pan cups sprayed with cooking spray.
• Bake 20 to 25 min. or until done (160°F).
• Add cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve topped with gravy.

MINI MEATLOAVES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
• In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

MINI MEATLOAVES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the egg, milk, cheese, breadcrumbs and salt. Add the ground beef, mixing well, and form this mixture into six to eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
• In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

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.

PEPPER-CRUSTED MINI MEATLOAVES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Mix ground beef, rice, parsley, egg, Worcestershire sauce, garlic powder, onion powder, and 1/4 teaspoon salt together in a bowl; form into 4 oblong mini-loaves. Season the outside of each loaf generously with pepper. Arrange loaves in the prepared baking dish.
• Bake in the preheated oven until no longer pink in the center, 35 to 45 minutes. An instant-read thermometer inserted into the center of each loaf should read at least 160 degrees F (70 degrees C).
• Heat olive oil in a skillet over low heat; saute onion in oil until soft and golden brown, 15 to 20 minutes. Season onion with 1 pinch salt; serve over meat loaves.

MINI MEAT LOAF SHEET-PAN MEAL

Steps:

• Preheat oven to 425°. In a large bowl, combine eggs, tomato juice, oats, onion and salt. Add beef; mix lightly but thoroughly. Shape into six 4x2-1/2-in. loaves; place on a sheet pan or large shallow roasting pan. Combine ketchup, brown sugar, mustard and nutmeg; brush over loaves. , Combine potatoes with 2 tablespoons oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan in a single layer. Bake 25 minutes., Combine asparagus with remaining 1 tablespoon oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan. Bake until a thermometer inserted into meat loaves reads 160° and vegetables are tender, 15-20 minutes. Let stand 5-10 minutes before serving.

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.

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 EXTRA: For more flavor add 2 tablespoons barbecue sauce to meat mixture before pressing into muffin cups as directed.