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

Get ready for a dinner that’s pure comfort food perfection. These mini meatloaves are juicy and flavorful, baked until golden, then draped in a rich, creamy mushroom sauce that’s absolutely irresistible. Paired with velvety garlic mashed potatoes and crispy roasted Brussels sprouts, every bite is a harmony of textures and savory goodness.

Best of all, this entire meal comes together in just 35 minutes, making it perfect for busy weeknights. The umami-packed mushroom sauce ties everything together and the roasted sprouts add a delightful crunch. It’s a complete, satisfying dinner that feels special without the fuss.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView 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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Dice the potatoes into 1-inch cubes. Place them in a medium pot and cover with cold salted water. Bring to a boil and cook until tender, about 15 minutes.
3. Meanwhile, trim the Brussels sprouts and halve them lengthwise. Toss with a drizzle of oil, salt and pepper. Spread on one side of the prepared baking sheet.
4. In a bowl, combine the ground beef, panko breadcrumbs, half the garlic powder and a pinch of salt and pepper. Finely chop the scallions (white and green parts) and add half to the meat mixture. Mix well and shape into 4 mini meatloaves. Place on the other side of the baking sheet.
5. Bake the meatloaves and Brussels sprouts for 15-18 minutes, until the meatloaves are cooked through and the sprouts are tender and browned.
6. While they bake, make the mushroom sauce. Slice the mushrooms. In a skillet over medium-high heat, melt 1 tablespoon butter with the cooking oil. Add the mushrooms and cook until golden, about 5 minutes. Stir in the remaining garlic powder and cook 1 minute.
7. Add the beef stock concentrate and 1/4 cup water to the skillet. Bring to a simmer, then reduce heat to low. Stir in the sour cream until smooth. Season with salt and pepper to taste. Keep warm.
8. Drain the potatoes and return to the pot. Add the remaining 1 tablespoon butter and mash until smooth. Stir in the remaining chopped scallions. Season with salt and pepper.
9. Serve the mini meatloaves with the creamy mushroom sauce, garlic mashed potatoes and roasted Brussels sprouts on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be sure to cook the meatloaves to an internal temperature of 165°F.

Can I make the mashed potatoes ahead of time?

Absolutely. Mash the potatoes and keep them warm in a covered pot or reheat gently with a splash of milk.

What can I substitute for sour cream in the sauce?

You can use heavy cream or Greek yogurt for a similar creamy texture and tang.