There’s something incredibly comforting about meatloaf, but sometimes the classic loaf feels a bit too large or time-consuming for a weeknight dinner. Enter Honey Garlic Glazed Meatloaf Minis with Cheesy Mash—a delightful twist that takes all the flavors you love about traditional meatloaf and transforms them into perfectly portioned, flavorful minis paired with creamy, cheesy mashed potatoes. This recipe packs a punch with a sweet and savory honey garlic glaze, tender ground beef combined with savory Parmesan and turkey bacon, and a smooth cheddar-infused mash that will have everyone asking for seconds.
What Makes This Recipe Special
This recipe stands out because it marries the comforting texture of meatloaf with a glossy, sticky honey garlic glaze that’s bursting with flavor. The use of turkey bacon adds a smoky depth without overpowering the beef, while the Parmesan cheese lends a subtle umami richness. Making the meatloaf in mini form means faster cooking times and perfectly portioned servings, ideal for busy households or meal prep.
Paired with the cheesy mashed potatoes, which are buttery and creamy with just the right amount of sharp cheddar, this dish becomes a complete meal that’s both satisfying and crowd-pleasing. Plus, it’s incredibly easy to make with basic ingredients you likely already have on hand.
Ingredient Breakdown
- 1 pound ground beef: The hearty base for the meatloaf minis, providing rich flavor and protein.
- 1/2 cup breadcrumbs: Helps bind the meat mixture and keeps the minis tender.
- 1/4 cup grated Parmesan cheese: Adds a nutty, savory layer to the meatloaf.
- 1/4 cup onion, finely chopped: Brings sweetness and moisture.
- 1 clove garlic, minced: Essential for that classic garlic punch.
- 1/4 cup milk: Moistens the meat mixture for softness.
- 1 large egg: Acts as a binder to hold everything together.
- 2 tablespoons honey: The sweet component in the glaze, balancing the savory flavors.
- 2 tablespoons soy sauce: Adds umami and depth to the glaze. Opt for low sodium if preferred.
- 1 teaspoon garlic powder: Enhances the garlic flavor throughout.
- 1 teaspoon black pepper: Provides a mild heat and seasoning.
- 1/2 teaspoon salt: Balances flavors.
- 1/4 cup turkey bacon, chopped: Adds smokiness and texture.
- 2 cups potatoes, peeled and diced: The base for the cheesy mashed potatoes.
- 1/2 cup shredded cheddar cheese: Melts into the mash for a creamy, cheesy finish.
- 2 tablespoons butter: Adds richness to the potatoes.
- 1/4 cup milk (for mash): Makes the potatoes smooth and creamy.
Cook’s Kit
- Mixing bowls: For combining the meatloaf ingredients and the glaze.
- Baking sheet or muffin tin: To bake the meatloaf minis evenly.
- Medium pot: For boiling potatoes.
- Potato masher or fork: To mash the potatoes to creamy perfection.
- Skillet: To cook turkey bacon before mixing it into the meat.
- Measuring cups and spoons: For precise ingredient amounts.
- Cooling rack (optional): To let meatloaf minis rest after baking.
Method: Honey Garlic Glazed Meatloaf Minis with Cheesy Mash
Step 1: Prepare the potatoes
Start by peeling and dicing your potatoes into roughly 1-inch cubes. Place them in a pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer until tender, about 15-20 minutes. Drain well and set aside.
Step 2: Cook the turkey bacon
While the potatoes cook, heat a skillet over medium heat. Add the chopped turkey bacon and cook until crispy and browned, about 5-7 minutes. Remove from heat and drain on paper towels.
Step 3: Make the meatloaf mixture
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, finely chopped onion, minced garlic, 1/4 cup milk, egg, garlic powder, black pepper, salt, and cooked turkey bacon. Mix gently but thoroughly with your hands or a spoon until just combined. Avoid overmixing to keep the meatloaf tender.
Step 4: Form the meatloaf minis
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a muffin tin. Shape the meat mixture into small, evenly sized mini loaves or patties, about the size of your palm. Place them spaced evenly on the baking sheet or in the muffin tin.
Step 5: Prepare the honey garlic glaze
In a small bowl, whisk together honey and soy sauce. Brush the glaze generously over each meatloaf mini, reserving some for after baking.
Step 6: Bake the meatloaf minis
Place the meatloaf minis in the preheated oven and bake for 20-25 minutes or until the internal temperature reaches 160°F (71°C). Halfway through baking, brush the minis again with the remaining honey garlic glaze for an extra sticky, flavorful coating.
Step 7: Make the cheesy mash
While the meatloaf minis bake, return to your drained potatoes. Add butter and 1/4 cup milk, then mash until smooth and creamy. Stir in shredded cheddar cheese until melted and well combined. Season with a pinch of salt and pepper to taste.
Step 8: Serve and enjoy
Once the meatloaf minis are cooked through and glazed, remove them from the oven and let them rest for a few minutes. Serve each mini atop a generous scoop of cheesy mashed potatoes. This dish pairs beautifully with a crisp green salad or steamed veggies for a balanced meal.
For those who love experimenting with meatloaf, you might enjoy checking out the Garlic Herb Chicken Meatloaf With Mashed Potatoes for another savory spin.
Healthier Substitutions
- Swap ground beef for ground turkey or chicken for a leaner protein option.
- Use whole wheat breadcrumbs instead of regular for added fiber.
- Replace butter in the mash with olive oil or a plant-based spread.
- Choose reduced-fat cheddar cheese or use less cheese to cut calories.
- Use low sodium soy sauce to reduce sodium content in the glaze.
Watch Outs & How to Fix
- Dry Meatloaf: If your meatloaf minis turn out dry, try adding a little more milk or an extra egg next time to increase moisture.
- Sticky Glaze Not Sticking: Make sure to brush the glaze on while the minis are warm and twice during baking for best adhesion.
- Mash Too Thick: Add milk a tablespoon at a time until you reach your desired creamy consistency.
- Bitter Flavor: Be cautious not to overcook the garlic in the glaze or meat mixture, as burnt garlic can impart bitterness.
Save for Later: Storage Tips
Store any leftover Honey Garlic Glazed Meatloaf Minis in an airtight container in the refrigerator for up to 3 days. The cheesy mash can be stored separately in another container.
To reheat, warm the meatloaf minis in the oven at 350°F (175°C) for 10-15 minutes until heated through. Reheat the mashed potatoes on the stove over low heat, stirring frequently, or in the microwave, adding a splash of milk to loosen the texture if needed.
For longer storage, freeze the meatloaf minis and mash separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Popular Questions
Can I make these meatloaf minis ahead of time?
Absolutely! You can prepare the meatloaf mixture and form the minis a day in advance, then keep them covered in the fridge until ready to bake. The cheesy mash is best made fresh but can also be reheated well.
What can I serve with Honey Garlic Glazed Meatloaf Minis with Cheesy Mash?
This dish pairs wonderfully with steamed green beans, roasted carrots, or a fresh garden salad. For a twist on comfort food, try serving with Creamy Roasted Garlic Mashed Potato Bowls With Chicken for inspiration.
Can I use beef alternatives for the meatloaf?
Yes! Ground turkey, chicken, or lamb all work well. Just adjust cooking times slightly depending on the meat’s fat content. For a poultry version, you might enjoy the Honey Butter Chicken Biscuit Bake for another flavorful option.
How to make the glaze less sweet?
If you prefer a less sweet glaze, reduce the honey to 1 tablespoon and increase the soy sauce slightly to maintain a good balance of flavors.
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Ready to Cook?
Gather your ingredients, preheat your oven, and set up your kitchen for a cozy cooking session. These Honey Garlic Glazed Meatloaf Minis with Cheesy Mash are perfect for a weeknight meal or a family-friendly dinner that feels special without the fuss. The balance of sweet, savory, and cheesy flavors will quickly make this recipe a staple in your rotation.
Enjoy the process, savor the aromas, and get ready to indulge in one of the tastiest comfort food combos out there!
Make sure to bookmark this recipe and share it with friends who love easy, flavorful meals that bring smiles to the table.
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Honey Garlic Glazed Meatloaf Minis with Cheesy Mash
Ingredients
Equipment
Method
- Peel and dice potatoes into roughly 1-inch cubes. Place in a pot, cover with cold water, bring to a boil, then simmer until tender, about 15-20 minutes. Drain well and set aside.
- Heat a skillet over medium heat. Add chopped turkey bacon and cook until crispy and browned, about 5-7 minutes. Remove from heat and drain on paper towels.
- In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, finely chopped onion, minced garlic, 1/4 cup milk, egg, garlic powder, black pepper, salt, and cooked turkey bacon. Mix gently until just combined, avoiding overmixing.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a muffin tin. Shape meat mixture into small, evenly sized mini loaves or patties about the size of your palm. Place spaced evenly on the baking sheet or muffin tin.
- Whisk together honey and soy sauce in a small bowl. Brush glaze generously over each meatloaf mini, reserving some for after baking.
- Bake meatloaf minis for 20-25 minutes or until internal temperature reaches 160°F (71°C). Halfway through baking, brush minis again with remaining honey garlic glaze for a sticky, flavorful coating.
- While minis bake, add butter and 1/4 cup milk to drained potatoes. Mash until smooth and creamy. Stir in shredded cheddar cheese until melted and combined. Season with salt and pepper to taste.
- Remove meatloaf minis from oven and let rest a few minutes. Serve each mini atop a scoop of cheesy mashed potatoes. Pair with a crisp green salad or steamed veggies if desired.
Notes
- For moister meatloaf minis, add extra milk or an additional egg to the mixture.
- Brush the glaze on while minis are warm and twice during baking to ensure it sticks well.
- If mashed potatoes are too thick, add milk a tablespoon at a time until desired consistency is reached.
- Be careful not to overcook garlic in the glaze or meat mixture to avoid bitterness.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months, reheating gently before serving.
