Meatloaf and Potatoes Recipes


So easy to make and so easy to eat!!!ūüėčūüėč.

Seriously delicious!!! Made some with cheese and some without.



  • 2-4¬†medium¬†potatoes,¬†peeled and sliced thin
  • 3¬†teaspoons¬†olive oil
  • 1/2¬†teaspoon¬†kosher salt
  • 1/4¬†teaspoon¬†ground black pepper
  • 1/4¬†teaspoon¬†garlic powder
  • 1¬†cup¬†cheddar cheese,¬†shredded
  • 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)



  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.

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.



Taste very good!


  1. Serve immediately.


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