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Mini Glazed Meatloaves with Mashed Potatoes & Roasted Carrots.

  • 6 medium
  • 2
  • 1 ½ lb
    lean ground beef
  • 8 fl oz
    whole milk
  • 1 medium
    yellow onion
  • 2 medium
    yellow potatoes
    black pepper
    brown sugar
    butter, unsalted
    Dijon mustard
    extra virgin olive oil
    panko bread crumbs
  • 1
    Preheat the oven to 425°F.
  • 2
    Peel and mince onion; place in a medium bowl.
    1 medium yellow onion
  • 3
    Add ground beef, eggs, milk, bread crumbs, salt, and pepper to the bowl with the onions. Mix with your hands until well combined.
    1 ½ lb lean ground beef
    2 eggs
    4 fl oz (½ cup) whole milk
    ½ cup panko bread crumbs
    1 tsp salt
    1 tsp black pepper
  • 4
    Place ketchup, Dijon, and brown sugar in a small bowl; whisk to combine.
    3 tbsp ketchup
    2 tsp Dijon mustard
    1 tsp brown sugar
  • 5
    Divide meatloaf mixture between 12 muffin cups and top with ketchup glaze. Place in the oven and bake until cooked through, 20-25 minutes.
  • 6
    Meanwhile, wash, peel, and medium dice potatoes. Transfer to a medium saucepan, cover with hot water (from the tap), and bring to a boil. Reduce heat to medium and cook until potatoes can be easily pierced with a fork, 10-12 minutes.
    2 medium yellow potatoes
  • 7
    Wash, trim, and peel carrots. Slice lengthwise into quarters. Place on a baking sheet pan, drizzle with oil, and season with salt and pepper. Place in the oven and bake until golden and fork-tender, about 10 minutes.
    6 medium carrots
    4 tsp extra virgin olive oil
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 8
    When the potatoes are done, drain, and return to the pan.
  • 9
    Add milk, butter, salt, and pepper to the potatoes. Mash until smooth.
    4 fl oz (½ cup) whole milk
    4 tsp butter, unsalted
    1 tsp salt
    ½ tsp black pepper
  • 10
    To serve, divide the meatloaves, roasted carrots, and mashed potatoes between plates. Enjoy!