Mini Meatloaves with Mustard-Glazed Potatoes & Roasted Broccoli

There’s something about autumn that stirs a craving for comfort—the kind that tugs at childhood memories. A few years ago, I wanted a dish that captured that cozy essence. Thus, “meatloaf season” was born in my kitchen. These petite meatloaves, brimming with savory richness, pair exquisitely with zingy mustard-glazed potatoes and oven-roasted broccoli. The result? A soul-warming, crowd-pleasing meal perfect for hectic weeknights or laid-back dinners with loved ones.

Core Ingredients & Flavor Notes

Each bite tells a story. The meatloaves bring robust, juicy depth. The mustard-glazed potatoes introduce a tangy-sweet bite. Roasted broccoli lends earthy crispness. Together, they harmonize into a meal that’s both satisfying and seasonally spot-on.

Choosing Quality Ingredients

• Ground Meat
  A mix of ground beef and pork offers tender texture and bold flavor. Look for vivid red meat with minimal liquid—freshness is key.
• Breadcrumbs
  Plain or Italian-seasoned breadcrumbs work well. Read labels to avoid additives—or better yet, make your own from leftover bread.
• Potatoes
  Yukon Golds shine here, creamy and slightly sweet. Firm, sprout-free potatoes are ideal.
• Broccoli
  Pick tight, dark green florets. Skip any yellowing or limp bunches.
• Seasonings & Sauces
  Fresh garlic, chopped onions, and lively herbs add aroma and depth. Check spice dates—stale seasonings dull the dish.

Ingredients

Mini Meatloaves

• 1 lb ground beef
• ½ lb ground pork
• 1 cup plain or Italian breadcrumbs
• ½ cup grated Parmesan
• ¼ cup chopped parsley
• ½ cup diced onion
• 2 garlic cloves, minced
• 1 large egg
• 2 tbsp Worcestershire sauce
• Salt & pepper
• ½ cup ketchup

Mustard-Glazed Potatoes

• 2 lbs Yukon Gold potatoes, diced
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp honey
• Salt & pepper

Roasted Broccoli

• 1 lb broccoli florets
• 2 tbsp olive oil
• Salt & pepper
• ¼ tsp red pepper flakes (optional)

Step-by-Step Cooking Guide

1. Make the Mini Meatloaves

Preheat the oven to 350°F (175°C).
In a large bowl, mix beef, pork, breadcrumbs, Parmesan, parsley, onion, garlic, egg, Worcestershire, salt, and pepper.
Gently combine using your hands—avoid overmixing to keep them tender.
Shape into mini loaves (2–3 inches).
Place on a parchment-lined baking sheet.
Top each with a generous spoon of ketchup for a sweet-savory glaze.

2. Prep the Potatoes

In a bowl, toss diced potatoes with olive oil, Dijon mustard, honey, salt, and pepper.
Spread evenly on a baking sheet for a perfect roast.

3. Roast the Broccoli

Toss florets with olive oil, salt, pepper, and a pinch of red pepper flakes if desired.
Arrange on a baking sheet, ensuring they’re spread out for optimal crisping.

4. Bake Everything

Place all three trays in the oven.
Bake for 25–30 minutes until meatloaves reach 160°F (70°C) and potatoes are fork-tender.
Broccoli should be browned at the edges with a slight crunch.

Cooking Timeline & Nutritional Breakdown

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Calories: ~400–450 per serving
• Yields: 4 servings

Flavor-Boosting Tips

• Season Generously
  Salt and pepper each element well—this builds layers of flavor.
• Fresh Beats Dried
  Fresh herbs add vivid, garden-like notes dried ones simply can’t match.
• Rest Before Serving
  Let the meatloaves sit a few minutes post-bake. It locks in moisture and enhances flavor.

Serving Ideas

• Main Dish
  Plate the meatloaves with a side of the potatoes and broccoli—a comforting trio.
• Party Starter
  Shape into bite-sized meatballs and serve with toothpicks and a dipping sauce.
• Lighter Fare
  Halve the potatoes and sub in a crisp salad for a fresher option.

Nutrition (Per Serving)

• Calories: 400–450 kcal
• Protein: 28–32g
• Carbs: 40–45g
• Fat: 18–22g
• Fiber: 3–5g
• Sugars: 2–5g

Storage & Leftovers

Leftovers (if you’re lucky enough to have any) should be cooled completely.
Store in an airtight container in the fridge for 3–4 days.
They freeze beautifully—label and stash for up to 3 months.

Creative Variations

• Lean Swap
  Sub turkey or chicken for a lower-fat twist.
• Sweet Potato Spin
  Swap Yukon Golds for mashed sweet potatoes laced with cinnamon.
• Vegan Friendly
  Mix lentils, oats, carrots, and spices for a nourishing meatless loaf.
• Low-Carb Version
  Replace potatoes with roasted cauliflower for a keto-friendly change.

Frequently Asked Questions

• Can I prep ahead?
  Yes! Mix and shape the loaves the day before. Cover and refrigerate until ready to bake.
• How do I keep them moist?
  A meat blend, breadcrumbs, and egg ensure tenderness. Don’t overbake.
• Can I grill them?
  Absolutely. Use medium heat and a grill-safe tray to avoid drying out.
• What else pairs well?
  Garlic bread, a fresh salad, or even a warm bowl of soup round out the meal.

Conclusion

Mini Meatloaves with Mustard-Glazed Potatoes and Roasted Broccoli isn’t just dinner—it’s comfort wrapped in a crispy, tangy, nostalgic embrace. It’s a tribute to home, to flavor, and to fall itself.