Smoky Cranberry Chipotle Meatloaves with Sweet Potato Mash and Roasted Brussels Sprouts

These individual meatloaves are a delicious twist on a classic comfort food. Smoky chipotle and sweet cranberry jam create a bold glaze that caramelizes beautifully in the oven. Paired with creamy sweet potato mash, roasted Brussels sprouts and a rich gravy, this meal is both hearty and flavorful.

Perfect for a cozy dinner, these mini meatloaves come together quickly and are sure to become a family favorite. The combination of savory beef, sweet potatoes and tangy-sweet glaze hits all the right notes.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.56 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Peel and dice sweet potatoes into ½-inch pieces. Halve and peel shallot; grate one half on the largest holes of a box grater into a large bowl. Mince remaining shallot. Trim and halve Brussels sprouts lengthwise.
2. Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm until mashing in step 6.
3. While sweet potatoes cook, to the bowl with grated shallot, add ground beef, garlic powder, panko, half the ketchup, salt (¾ tsp for 2 servings, 1½ tsp for 4) and pepper. Form into two 1-inch-tall loaves (four loaves for 4). Place meatloaves on one side of a lightly oiled baking sheet. In a small bowl, combine cranberry jam, half the chipotle powder, remaining ketchup and a pinch of salt until smooth.
4. Toss Brussels sprouts on the opposite side of the sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until Brussels sprouts are mostly tender and meatloaves are almost cooked through, about 15 minutes (they will finish cooking in step 6). For 4 servings, use a second baking sheet for Brussels sprouts and roast on middle rack, swapping rack positions halfway through.
5. Meanwhile, melt 1 tablespoon butter (2 for 4) in a medium pan over medium heat. Add minced shallot and cook, stirring, until softened, 3-4 minutes. Sprinkle with flour; stir to combine. Whisk in chicken stock concentrate, mustard and ½ cup water (1 cup for 4). Bring to a simmer and cook, stirring occasionally, until thickened, 1-3 minutes. If too thick, whisk in a splash of water. Reheat over low heat just before serving if needed.
6. After meatloaves have cooked 15 minutes, remove sheet from oven. Carefully brush meatloaves with glaze. Return to top rack until meatloaves are cooked through and Brussels sprouts are golden and tender, 5-6 minutes more. To the pot with sweet potatoes, add sour cream, 1 tablespoon butter (2 for 4) and a pinch of chipotle powder (⅛ tsp for 2, ¼ tsp for 4) if desired. Mash, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy.
7. Slice meatloaves crosswise. Divide meatloaves, mashed sweet potatoes and Brussels sprouts between plates. Spoon gravy over meatloaves and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a substitute. Just be sure to adjust cooking time as needed.

Can I make the meatloaves gluten-free?

Use gluten-free panko breadcrumbs and a gluten-free flour blend for the gravy.

How do I store leftovers?

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