• 1 pound lean ground beef
1/3 cup steamed mixed vegetables
1/4 cup onion, small dice
  • 1 garlic clove, minced
  • 4 tablespoons beef broth
2 teaspoons Worcestershire sauce
1 tablespoon all-purpose flour
3 large russet potatoes, cooked and cubed
  • 1/4 cup heavy cream
1 tablespoon butter
Salt and pepper to taste


  1. Preheat oven to 350F. Grease a muffin tin and set aside. In a bowl, combine ground beef, onion, garlic, worcestershire sauce, beef broth, flour, salt and pepper.
  2. Divide into equal portions and press mixture into the muffin tin. Smooth the tops and bake for 25-30 minutes. Once cooked, remove from oven and set aside.
  3. Meanwhile, make the whipped potato topping: mix cooked potatoes, heavy cream, butter, salt, and pepper in a bowl. Once fluffy, transfer to a piping bag.
  4. Pipe each mini meatloaf with mashed potato, and sprinkle with mixed vegetables (peas, carrots)