Happy fall everyone! I have to say, this is my favorite season. The golden colors, the crisp bite to the air, the gentleness of the air and the promise of snow, I love it all. This is finally the time when I can start wearing sweaters again, drinking cider like its water and making warming, comfort-food meals. This recipe for mini meatloves with garlic mashed potatoes is a new favorite of mine. It comes together simply, makes for a great dinner and makes some wonderful leftovers for lunch the next day.
For the mini meatloaves:
- 1 pound 85/15 ground beef
- 2 eggs
- 1/2 cup gluten-free breadcrumbs
- 1/2 onion, diced fine
- 2 baby bell peppers, diced fine
- 2 small carrots, diced fine
- 2 stalks celery, diced fine
- 1/2 cup curly parsley, chopped fine
- 4 tablespoons Worcestershire
- 3 tablespoons raspberry chipotle sauce
- 2 tablespoons grainy mustard
- 1 teaspoon pepper
- 1 teaspoon salt
For the garlic mashed potatoes:
- 4 Yukon gold potatoes (you can peel yours if you prefer, I like the skins on)
- salt for potato water
- 2 tablespoons butter
- 1 teaspoon salt
- 1 1/2 teaspoons garlic powder
- 1/4 cup chicken broth
- 2 tablespoons sour cream
- half and half as needed
- parsley for finishing
- Preheat oven to 400 degrees. Line a muffin pan with cupcake liners and spray them lightly with cooking spray, set aside.
- While your oven is heating, place diced carrots in a microwave-safe bowl, cover with water and microwave for two minutes. Drain carrots and set aside to cool.
- While your carrots are chilling out, combine all of the other meatloaf ingredients in a large bowl. Add cooled carrots and mix well with the kitchen’s best utensil, your hands. I would love to tell you that you could use a spoon or some other logical device but truly, your paws will be the best way to get everything well mixed-plus it’ll be fun.
- Spoon mixed meatloaf ingredients into lined muffin trays and fill to the top of the muffin cup. Bake for 30 minutes at 400.
- While the meatloaves are in the oven, make the mashed potatoes. Fill a pot with water, season the water liberally with salt and bring to a boil. Cut the potatoes into 8ths so that they are all evenly sized and carefully drop into seasoned water.
- Cook potatoes for about 15 minutes in the boiling water then test. You want them to be fork-tender so give them a couple more minutes in the jacuzzi if they need it.
- Drain the potatoes and, either in a stand mixer on low or with a hand mixer in a deep bowl, combine the potatoes, butter, salt, garlic powder, broth, and sour cream. Add any half and half as needed. Mix potatoes until smooth and fluffy, gradually increasing the mixing speed as possible.
- When meatloaves are baked, top each meatloaf with several teaspoons of mashed potatoes and return to the oven at 400 for an additional 10-15 minutes until the top of the potatoes are just browned.
- Remove from oven and let your beautiful creations rest for 10 minutes. Top with parsley and enjoy!