Ingredients:

  • 1.5 lb ground beef (80/20)
  • 1 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 1/3 cup ketchup
  • 2 tbsp brown sugar, packed
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1.5 lb red potatoes, cut into 1-inch cubes
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine ground beef, Panko breadcrumbs, beaten egg, diced onion, minced garlic, Worcestershire sauce, salt, black pepper, and dried parsley. Mix by hand until just combined.
  3. In a separate bowl, toss cubed red potatoes with olive oil, garlic powder, dried rosemary, salt, and black pepper until evenly coated.
  4. Shape the meat mixture into 4 equal-sized oval mini loaves (approximately 3x5 inches) and place them on the baking sheet with 2 inches of space between each.
  5. Scatter the seasoned potatoes around the meatloaves in a single layer, ensuring they do not touch the meat.
  6. Roast in the oven for 30 minutes.
  7. While roasting, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl.
  8. Brush the glaze over the top of each mini loaf and return to the oven for an additional 15 minutes.
  9. Remove from oven and let the meatloaves rest for 10 minutes before serving.