Mini Meatloaves with Mashed Potatoes

• 45 min total
• 20 min hands-on
• Serves 4
• 730 kcal
• 41 g protein

In the Tablewise app, this recipe scales to your household, swaps for allergies and diets, and goes straight onto your shopping list.

Ingredients

• 2 lb russet potatoes, peeled, cut into 1½-inch chunks
• 1 egg
• ½ cup panko breadcrumbs
• ¾ cup milk
• ½ yellow onion, finely grated or minced
• 1 tsp garlic powder
• 1½ lb ground beef, 85% lean
• ⅓ cup ketchup
• 1 tbsp brown sugar
• 3 tbsp butter
• salt
• black pepper

Method

1. Heat the oven to 400°F (200°C) and line a rimmed baking sheet with foil or parchment.
2. Put the potatoes in a large pot, cover with cold water by 1 inch and add 1 tbsp salt. Bring to a boil over high heat, then lower to a steady simmer and cook until a knife slides into a chunk with no resistance, 12–15 minutes.
3. While the water heats, beat the egg in a large bowl. Stir in the panko breadcrumbs, ¼ cup of the milk, the onion, garlic powder, 1 tsp salt and ½ tsp pepper and let it sit 2 minutes. Add the beef and mix gently with your hands until just combined. Overmixing makes meatloaf dense.
4. Divide into 4 equal portions and shape each into an oval loaf about 1¼ inches thick on the baking sheet, spaced apart. Stir the ketchup and brown sugar together and spread over the tops.
5. Bake 20–25 minutes, until the centers reach 160°F (71°C) on an instant-read thermometer. Rest 5 minutes.
6. Meanwhile, drain the potatoes and return them to the warm pot over low heat for 1 minute to steam off excess water. Add the butter, the remaining ½ cup milk and ½ tsp salt and mash until smooth. Season with salt and pepper and serve with the meatloaves.

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