Mini Meatloaf & Mashed Potatoes – Recipe.

It never fails that two to three nights per week I am left to fend for myself for meals, due to Alex’s work schedule. Usually I’m a frozen pizza, hot dog & salad, or cereal for dinner kind of girl. But after getting used to eating natural, real, organic food the past few months, its been difficult [in a good way] to go back to eating all of this processed junk. So, tonight I made my Mini Meatloaf & Mashed Potatoes recipe; it’s quick and easy enough to get me through ‘dinner-for-one’, while allowing me to have leftovers for lunch the next day. Recipe below. 


1lb of lean ground beef

1 medium onion chopped

1 cup of Italian bread crumbs

1/4 tsp of black pepper

1/4 tsp of garlic salt

1/4 tsp of italian seasonings

1 egg


Preheat oven to 350 degrees. Coat a thin layer of PAM (or preferred non-stick spray) in a muffin tray. Be sure to cover the bottom and sides of each section.

Next, combine all ingredients listed above [except for the ketchup] in to a large bowl. Kneed the mixture until well blended. 

From there, form twelve rounded ‘puck-shaped’ patties. Place one patty in to each space within the muffin tin.

If you prefer, place small amounts of ketchup on top of each meat patty. Bake at 350 degrees for 15-20 minutes.

While those cook, I usually begin making the mashed potatoes. 

You’ll need: 

3-4 russet potatoes; cleaned & peeled

3-4 tbsp butter [I like a lot of butter!]


Salt & pepper

Once peeled, chop the potoatoes in to small slices. The smaller the potato pieces, the quicker they’ll cook. Boil the potatoes, on medium-high heat, for several minutes. 

Test the potatoes often, with a fork, to check tenderness. Once soft, drain the potatoes with a strainer and place them in a large bowl. Add butter, milk, salt and pepper to taste. I’ve learned the amount of each ingredient differs depending on the person. Start small and add more of each, as needed. 

Mix the potato mixture with a mixer until creamy. [This is often where I slowly add in more milk; one tablespoon at a time until I like the consistency.] By now, your Mini Meatloafs should be cooked and have had enough time to cool. 

Serve & enjoy!

[📸: Feathered Flaws]


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s