Brown Sugar Bourbon Glazed Mini Meatloaves with Mashed Potatoes and Roasted Green Beans

These mini meatloaves are anything but ordinary. Ground beef is mixed with grated apple for moisture and sweetness, then formed into individual loaves. The star of the show is the glaze: a blend of BBQ sauce and brown sugar bourbon seasoning that caramelizes in the oven, creating a sticky, smoky-sweet coating.

Serve these glazed meatloaves with creamy mashed potatoes and lemon-zested roasted green beans for a complete, satisfying meal. It’s a classic dinner upgrade that’s sure to become a new favorite.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

10.8 g Brown Sugar Bourbon SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Zest and quarter lemon. Halve and core apple; grate one half on the largest holes of a box grater (use whole apple for 4 servings). Trim and thinly slice scallions, separating whites from greens; mince whites.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
3. While potatoes cook, in a small bowl, combine BBQ sauce, 1 tsp Brown Sugar Bourbon Seasoning (2 tsp for 4 servings) and a squeeze of lemon juice. Taste and season with pepper and more lemon juice if desired.
4. In a large bowl, combine ground beef, grated apple, scallion whites, panko, remaining Brown Sugar Bourbon Seasoning, ½ tsp salt (1 tsp for 4 servings) and pepper. Form into two 1-inch-tall loaves (four loaves for 4). Line a baking sheet with foil and lightly oil. Place meatloaves on one side of prepared sheet; top with half the glaze (you’ll use the rest in the next step). Roast on top rack for 10 minutes.
5. Meanwhile, trim green beans if necessary. Toss in a medium bowl with a drizzle of oil, salt and pepper. Once meatloaves have roasted 10 minutes, remove sheet from oven; carefully add green beans to empty side. Roast for 10 minutes, then remove from oven once more. Carefully brush meatloaves with remaining glaze. Return to oven until meatloaves are cooked through, glaze is tacky and green beans are tender, 4-5 minutes more.
6. Meanwhile, mash potatoes with sour cream and 2 tbsp butter (4 tbsp for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
7. Carefully toss green beans with lemon zest. Divide meatloaves, mashed potatoes and green beans between plates. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, though the meatloaves may be slightly leaner. Add an extra tablespoon of panko to help bind.

How do I store leftovers?

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

Can I make the meatloaves ahead of time?

Yes, you can assemble the meatloaves and refrigerate them unbaked for up to 24 hours. Add the glaze just before roasting.