Mini Meatloaves with Creamy Mushroom Sauce, Garlic Mashed Potatoes &Amp; Roasted Broccoli

This dish is the definition of umami. Mini meatloaves are baked to perfection, then draped in a supremely savory mushroom sauce. The luxurious loaves are served alongside crispy roasted broccoli and garlicky mashed potatoes-aka more things to catch any runaway ’shroom sauce.

Plus, the whole shebang cooks up in a flash (just 35 minutes!). What are you waiting for?

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Cut potatoes into 1-inch pieces. Place in a pot with salted water and bring to a boil. Cook until tender, about 15 minutes.
3. Meanwhile, cut broccoli into florets. Toss with a drizzle of oil, salt and pepper. Spread on one side of the prepared baking sheet.
4. In a bowl, combine ground beef, panko, half the garlic powder, half the scallions (sliced), salt and pepper. Form into 4 mini meatloaves. Place on the other side of the baking sheet.
5. Bake meatloaves and broccoli until meatloaves are cooked through and broccoli is tender, about 15-18 minutes.
6. While baking, slice mushrooms. In a skillet over medium heat, melt butter. Add mushrooms and cook until browned, about 5 minutes. Stir in remaining garlic powder, beef stock concentrate and 1/4 cup water. Simmer until slightly thickened. Remove from heat and stir in sour cream. Season with salt and pepper.
7. Drain potatoes and mash with a splash of milk or water, salt, pepper and remaining sliced scallions.
8. Serve meatloaves with mushroom sauce, mashed potatoes and roasted broccoli.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just ensure it reaches an internal temperature of 165°F.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Can I make the meatloaves ahead of time?

Yes, you can assemble the meatloaves and refrigerate for up to 24 hours before baking.