Mini Meat Loaves and Potatoes

Mini Meat Loaves and Potatoes Mini Meatloafs and Potatoes Ingredients: 2 pounds russet or Yukon gold potatoes, scrubbed and quartered 1 pound ground beef (80–90% lean) 1/2 cup plain dry breadcrumbs or oats 1/2 cup ketchup, plus extra for serving if desired 1 large egg 1 teaspoon kosher salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon black pepper 1/3 cup water or beef broth, add more if you want the potatoes to be soupy Optional: add a sprinkle of parsley flakes We added a few onion slices on top of our potatoes Place the scrubbed, quartered potatoes in an even layer in the bottom of the dish. Pour the water or beef broth over the potatoes and season them lightly with a pinch of salt and pepper if you’d like. In a large mixing bowl, combine the ground beef, breadcrumbs, 1/2 cup ketchup, egg, kosher salt, garlic powder, onion powder, and black pepper. Use clean hands or a sturdy spoon to mix until everything is just combined; do not overmix or the meatloaf can become dense. Divide the meat mixture into 4 to 6 equal portions, depending on how large you want the mini meatloaves. Shape each portion into a small oval or mini loaf that will fit comfortably on top of the potato quarters. Arrange the mini meatloaves directly on top of the raw quartered potatoes, leaving a little space between each one so the steam can circulate. Cover with foil and cook at 400 degrees for 25 to 30 minutes Remove foil and top the mini loaves with ketchup and bake for an additional 10 minutes to make it crisp on top