Easy Meatloaf and Potatoes Dinner


  • Cooking spray
  • 1 pound ground beef, 90/10
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon Worcestershire sauce
  • 2-4 Tablespoons ketchup
  • 1/3 cup Romano or Parmesan cheese
  • 1/3 cup seasoned breadcrumbs
  • 1 large egg
  • Warm water (optional- this is only necessary if your mixture feels to dry- start with a little if you need it)
  • 3-5 medium potatoes, peeled and sliced thin
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup cheddar cheese, shredded

  1. Preheat the oven to 400 degrees and spray a 12 cup non-stick muffin time with cooking spray. Set aside.
  2. In a large bowl, mix all meatloaf ingredients until combined. Be sure you don’t over work the meat.
  3. Divide the meat between each muffin cup and press into the tin to evenly cover it (it should come up right around half way).
  4. Place the potato slices in a large bowl. Drizzle with oil and sprinkle with salt, pepper and garlic powder. Toss until each slice is coated.
  5. Place about 4-5 slices onto the tops of the meatloaf in the muffin pan.
  6. Bake for 20 minutes.
  7. Remove the pan from the oven and sprinkle the cheese onto each meatloaf and potato muffin.
  8. Return the pan to the oven for an additional 10 minutes to melt the cheese.
  9. Let them cool for 5 minutes. Use a butter knife to cut around the outside where each meatloaf meets the sides of the muffin tin to keep it from sticking and around the bottom of the meatloaf muffins to carefully remove them from the tin (they do stick a bit so do this carefully.
  10. Serve immediately.

Recipe Notes

One of our readers, Erin left a comments sharing that she made these grain-free by substituting the bread crumbs with the same amount of almond flour (1:1). 

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