Mini Meatloaves with Mashed Potato5
I grew up eating my mom’s take on meatloaf — which was filled with tons of veggies like celery, carrot, onions. I remember eating thick, ketchupy cold sliced meatloaf sandwiched with bread for my lunches at school. My tummy would feel so satisfied and happy on those days. Haha… oh the good walk down memory lane.

Foods that feel and taste complete in one bite are definitely hard to come by. But these mini meatloaves are (in my mind) the perfect one-bite. Savoury, meaty, and fulfilling — pop a few of these into your mouth, and there’s dinner (literally, that’s what we’ve been eating over here)!

Mini Meatloaves with Mashed PotatoMini Meatloaves with Mashed Potato4
These are a spin on your traditional meatloaf, just made into a miniature size, because aren’t mini things cute? They somewhat resemble a meatball of sorts, except there is a layer of ketchup on top in your classic meatloaf. In order to make these Whole30-approved, I used tomato paste rather than ketchup.Then, I topped these mini meatloaves off with some mashed potato, but it’s entirely up to you. I think it makes it look cuter, like it’s wearing a hat!

You could even serve these as an appetizer (for game day, and yes I know I’m late). And if you’re looking for more easy finger foods, check out my Baked Dukkah Tofu Fries, or Green Onion Cakes.

If you make these, I’d love know — comment below or tag me @siftandsimmer on Instagram 🙂


Mini Meatloaves with Mashed Potato1

Mini Meatloaves With Mashed Potato
Yield: Appx 20 mini meatloaves

1 lb lean organic ground beef
1 onion, finely chopped
4 cloves garlic, minced
2 carrots, shredded
1 egg
1 sprig fresh thyme (or 1 tsp dried oregano)
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp garlic powder
salt and pepper to taste
2 heaping tsp almond flour
2 T tomato paste, diluted with 1 tsp water

Method:
Preheat oven to 375F.

In a large bowl, combine the ground beef, onion, garlic, shredded carrots, salt, pepper, herbs and spices, and mix so that everything is combined.

Add 1 egg to the mixture, and mix again.

Then add the almond flour to bind everything together. (If the mixture seems too wet, add a little more almond flour). You won’t be able to taste the almond flour — its sole purpose is to help the mixture come together.

Use a small ice cream scoop or small spoon to fill each cavity of a mini muffin tin.

Spread a little of the tomato paste mixture over top of each mini meatloaf.

Place into the oven at 375F for about 20 minutes, or until an instant thermometer reads 160F in the interior of the meatloaf.

Let cool slightly before removing the mini meatloaves from the pan.

Optional:
To dress them up, place 2 C mashed potato into a piping bag, fitted with a star tip. Pipe the mashed potato on top of the meatloaves.

Garnish with some parsley and serve immediately.

Can be reheated in the microwave, or stored in the freezer in an airtight container for up to 1 month.


2 comments on “Mini Meatloaves With Mashed Potato”

    • Thanks so much, Penelope! There’s something about making food into miniature size that just makes me smile! 🙂

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