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Homemade Honey Garlic Glazed Meatloaf Minis with Cheesy Mash photo

Honey Garlic Glazed Meatloaf Minis with Cheesy Mash

These Honey Garlic Glazed Meatloaf Minis with Cheesy Mash are a flavorful, comforting weeknight dinner with sweet and savory glaze and creamy cheddar mashed potatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf Minis
  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup onion finely chopped
  • 1 clove garlic minced
  • 1/4 cup milk
  • 1 large egg
  • 1/4 cup turkey bacon chopped
Honey Garlic Glaze
  • 2 tablespoons honey
  • 2 tablespoons soy sauce low sodium if preferred
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
Cheesy Mash
  • 2 cups potatoes peeled and diced
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons butter
  • 1/4 cup milk for mash

Equipment

  • Mixing bowls
  • Baking sheet or muffin tin
  • Medium pot
  • Potato masher or fork
  • Skillet
  • Measuring cups and spoons
  • Cooling rack (optional)

Method
 

Prepare the Potatoes
  1. 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.
Cook the Turkey Bacon
  1. 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.
Make the Meatloaf Mixture
  1. 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.
Form the Meatloaf Minis
  1. 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.
Prepare the Honey Garlic Glaze
  1. Whisk together honey and soy sauce in a small bowl. Brush glaze generously over each meatloaf mini, reserving some for after baking.
Bake the Meatloaf Minis
  1. 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.
Make the Cheesy Mash
  1. 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.
Serve and Enjoy
  1. 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.