Ground beef, sliced potatoes, cheddar cheese, breadcrumbs, egg, Worcestershire sauce, and simple seasonings baked together.

There are some dinners that just feel like home, even if you’re not exactly sure why. This Meatloaf and Potatoes Recipe is one of those for me. It doesn’t shout. It doesn’t try to be trendy. It just quietly shows up, fills the kitchen with that warm, savory smell, and makes everything feel a little calmer.

The first time I made this version, I was honestly tired. Not dramatic tired. Just regular, end-of-the-day tired where you want comfort but don’t want a pile of dishes waiting for you afterward. I wanted meatloaf. I wanted potatoes. I didn’t want two pans or a long cook time. And somehow, out of that very unglamorous moment, this mini meatloaf and potatoes situation happened.

When I pulled the muffin tin out of the oven—little stacks of meatloaf with tender potatoes and melted cheese on top—I remember thinking, why haven’t I always done it this way? Now this Meatloaf and Potatoes Recipe shows up whenever I need something grounding. Something familiar. Something that doesn’t ask a lot of me. Sound familiar?

Why you’ll Love this Meatloaf and Potatoes Recipe?

This isn’t a recipe that tries to impress anyone. And honestly, that’s probably why it works so well. The meatloaf cooks evenly because it’s portioned. The potatoes get tender because they’re thin and right where the heat is. The cheese melts into everything and makes the whole thing feel finished.

There’s also something oddly comforting about individual portions. No slicing. No guessing who got the bigger piece. Everyone gets their own little stack of meat and potatoes, and somehow that just feels… fair. Maybe that’s silly. Or maybe it’s not. Either way, this Meatloaf and Potatoes Recipe has a way of making dinner feel handled, even on days when nothing else feels that way.

Ingredient Notes

Let’s talk ingredients the way real people do—without pretending we’re on a cooking show.

• Ground Beef: I usually go with 90/10. It stays juicy without turning the muffin tin into a grease pool. Learned that one the hard way.
• Worcestershire Sauce: Just enough to add that savory depth. You won’t notice it outright, but it’s doing work behind the scenes.
• Ketchup: Yes, ketchup. This is meatloaf. If you’re not a ketchup person, that’s fine, but this recipe definitely is.
• Breadcrumbs: These help everything hold together. Seasoned breadcrumbs are easy mode.
• Romano or Parmesan: Either works. I use whatever’s already open in the fridge.
• Potatoes: Slice them thin. Thinner than you think. Thick slices will just sit there being stubborn.
• Cheddar Cheese: Sharp cheddar is my favorite, but honestly? Melted cheese is rarely wrong.

How to Make Meatloaf and Potatoes Recipe?

1. This Meatloaf and Potatoes Recipe doesn’t require perfection. It just needs a little attention. Start by mixing the meatloaf ingredients together gently. Not aggressively. This isn’t the time to take out your frustrations on the ground beef. Overmixing leads to tough meatloaf, and nobody’s in the mood for that.
2. Press the meat mixture into the muffin tin, filling each cup about halfway. It doesn’t have to be perfect. Even is good enough. Then toss the potato slices with oil and seasoning until they’re coated. Layer them right on top of the meatloaf like that was always the plan.
3. After the first bake, pull the pan out and sprinkle cheese over the top. This is usually when I start feeling very confident about dinner. Back into the oven it goes for a few more minutes until everything is bubbly and golden.
4. Let them rest before removing them. They will stick a little. That’s normal. A butter knife around the edges helps. Go slow. If one breaks slightly, it’s okay. It still tastes the same.

Storage Options

If you have leftovers—and honestly, that’s one of the best parts—this Meatloaf and Potatoes Recipe keeps well in the fridge for up to four days. Store them in an airtight container and reheat until warmed through.

And I’ll say this quietly, but leftovers might actually be better. The flavors settle. Everything feels a little more cohesive. Leftover meatloaf has that reputation for a reason.

Variations & Substitutions

This recipe is flexible, which is probably why it’s survived in my rotation. You can use ground turkey instead of beef—just add a splash of water or milk so it stays moist. Swap breadcrumbs for panko. Use red potatoes if that’s what you’ve got.

You can even sneak in finely chopped onions or peppers if you’re feeling ambitious. Or skip them entirely. This Meatloaf and Potatoes Recipe doesn’t demand obedience. It’s open to negotiation.

What to Serve with Meatloaf and Potatoes?

Since the meat and potatoes are already doing a lot, I usually keep sides simple. A green salad. Some green beans. Maybe roasted carrots if I planned ahead (rare). Or sometimes nothing at all. Sometimes this is dinner, and that’s perfectly fine.

FAQ

Can I make this ahead of time?
Yes. You can prep everything earlier and bake when ready.

Do these freeze well?
They do. Let them cool completely, then freeze for up to three months.

Why aren’t my potatoes soft?
They were likely sliced too thick. Thin slices matter here.

Do I have to use a muffin tin?
It works best, but you can adapt it to a baking dish if needed.

This Meatloaf and Potatoes Recipe isn’t flashy. It doesn’t care about trends. It just shows up, feeds people, and makes things feel a little steadier for a moment.

If you make it—or tweak it, or halfway follow it and still love it—I’d genuinely love to hear about it.
So tell me… ketchup on top, or on the side?

Meatloaf and Potatoes Recipe

This Meatloaf and Potatoes Recipe features individual mini meatloaves topped with seasoned sliced potatoes and melted cheddar cheese, baked together for a comforting, portioned dinner that’s hearty, satisfying, and ready in under an hour.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Meatloaf and Potatoes Recipe

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 meatloaf muffins

Ingredients

Meatloaf

• Cooking spray
• 1 lb ground beef 90/10
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp ground black pepper
• ¾ tsp Worcestershire sauce
• 2 –4 tbsp ketchup
• ⅓ cup Romano or Parmesan cheese grated
• ⅓ cup seasoned breadcrumbs
• 1 large egg
• Warm water as needed (optional, for moisture)

Potatoes

• 3 –5 medium potatoes peeled and thinly sliced
• 2 tsp olive oil
• ½ tsp kosher salt
• ¼ tsp ground black pepper
• ¼ tsp garlic powder
• 1 cup shredded cheddar cheese

Instructions

• Preheat the oven to 400°F (200°C). Lightly coat a 12-cup nonstick muffin tin with cooking spray and set aside.
• In a large mixing bowl, combine the ground beef, garlic powder, salt, pepper, Worcestershire sauce, ketchup, grated cheese, breadcrumbs, and egg. Mix gently until just combined. If the mixture appears dry, add a small amount of warm water, mixing lightly.
• Divide the meat mixture evenly among the prepared muffin cups, pressing gently to fill each cup about halfway.
• In a separate bowl, combine the sliced potatoes with olive oil, salt, pepper, and garlic powder. Toss until evenly coated.
• Arrange 4–5 potato slices over the top of each meatloaf portion.
• Bake for 20 minutes.
• Remove the muffin tin from the oven and evenly sprinkle shredded cheddar cheese over each meatloaf and potato stack.
• Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and the meatloaf is fully cooked.
• Allow the meatloaf muffins to cool for 5 minutes. Run a butter knife carefully around the edges of each muffin cup to release, then remove and serve immediately.

Notes

To make this recipe gluten-free, substitute the seasoned breadcrumbs with certified gluten-free breadcrumbs. Ensure the Worcestershire sauce and ketchup are labeled gluten-free, as formulations may vary by brand.