Mini Meatloaf Muffins with Sweet Potato Mash

These Mini Meatloaf Muffins paired with Sweet Potato Mash make a hearty, family-friendly meal. By baking the meatloaf mixture in muffin tins, you shorten the cooking time and create perfectly portioned servings. The naturally sweet and creamy sweet potato mash complements the savoury meatloaf muffins, resulting in a balanced and satisfying dish.

Ingredients

For the Mini Meatloaf Muffins

• 450g lean ground beef (or turkey)
• 1 small onion, finely chopped
• 1 carrot, finely grated (optional but adds moisture and nutrients)
• 1 clove garlic, minced
• 1 egg, lightly beaten
• 50g (1/2 cup) breadcrumbs (whole wheat or regular)
• 1 tablespoon tomato paste or ketchup
• 1 teaspoon Worcestershire sauce (optional)
• 1 teaspoon dried herbs (e.g. mixed herbs, thyme, or oregano)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper

For the Sweet Potato Mash

• 500g sweet potatoes, peeled and chopped
• 1 tablespoon unsalted butter (or olive oil)
• 60–80ml milk (or a non-dairy alternative), warmed
• Pinch of salt and pepper
• Pinch of ground cinnamon or nutmeg (optional, for warmth)

Optional Toppings and Variations

• Extra ketchup or barbecue sauce for brushing on top of the meatloaf muffins
• Grated cheese to melt on the muffins in the last few minutes of baking
• Fresh herbs like parsley or chives for garnish

Instructions

1. Preheat the Oven

Preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tin or line with paper liners (if desired) to prevent sticking.

2. Prepare the Meatloaf Mixture

1. In a large bowl, combine the ground beef (or turkey), finely chopped onion, grated carrot, minced garlic, egg, breadcrumbs, tomato paste, and any other flavour additions such as Worcestershire sauce or dried herbs.
2. Season with salt and pepper.
3. Use your hands or a sturdy spoon to mix everything thoroughly, but avoid overmixing to keep the texture light.

3. Fill the Muffin Tin

1. Divide the meatloaf mixture evenly among the muffin cups, pressing gently to form a smooth top.
2. If you like, brush a little ketchup or barbecue sauce on the tops for extra flavour and a glaze-like finish.

4. Bake the Meatloaf Muffins

1. Place the muffin tin on the middle rack of the preheated oven.
2. Bake for 18–20 minutes, or until the muffins are cooked through and reach an internal temperature of 75°C (165°F) in the centre.
3. If adding cheese on top, sprinkle it during the last 2–3 minutes of baking to melt.

5. Make the Sweet Potato Mash

1. While the meatloaf muffins bake, bring a pot of water to a boil.
2. Add the chopped sweet potatoes and cook for 12–15 minutes, or until they are fork-tender.
3. Drain the sweet potatoes and return them to the pot.
4. Add the butter (or olive oil), warmed milk, salt, and pepper.
5. Mash until smooth, adjusting the milk for your preferred consistency. If you enjoy a subtle sweet warmth, add a pinch of cinnamon or nutmeg.

6. Serve and Enjoy

1. Remove the mini meatloaf muffins from the oven and allow them to rest for 2–3 minutes.
2. Plate them alongside the sweet potato mash.
3. Garnish with fresh herbs, a dollop of ketchup, or a drizzle of barbecue sauce if you like.

Tips for Delicious Results

• Use lean ground meat: This reduces excess grease in the muffin tin and helps the muffins hold together.
• Include vegetables: The grated carrot (or even courgette) adds moisture and nutrients to the meatloaf.
• Try different herbs: Swap out thyme or oregano for basil, rosemary, or mixed herbs to vary the flavour.
• Control mash texture: For an ultra-smooth mash, use a potato ricer or blender. For a more rustic texture, mash with a fork or potato masher.
• Make extra: These muffins freeze well once baked and cooled. Reheat them for a convenient future meal.

Enjoy Mini Meatloaf Muffins with Sweet Potato Mash as a comforting, portion-perfect meal that’s easy to whip up and sure to please the whole family.