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Posted in: Beef
Prep Time:
30
Serves:
4
Grill time:
30 to 45

Mini Meatloaves

With Mashed Potato Icing

Posted on November 19, 2013
Mini Meatloaves
Serves 4
Prep Time: 30
Grill time: 30 to 45

Ingredients:

    Mini Meatloaves
    • 1 lb. ground beef
    • ½ of a green bell pepper, roughly chopped
    • ½ of a red bell pepper, roughly chopped
    • 1 medium onion, roughly chopped
    • 1 heaping tbsp. of thai red chili and garlic sauce
    • 1 egg
    • 1 tbsp. worcestershire sauce
    • 3 cloves of roasted garlic
    • 1 tbsp. bone dust
    • 1 tsp. onion powder
    • 1 tbsp. flour
    • 1 cup beef stock
    Mashed Potato Icing
    • 3 to 4 potatoes, boiled and mashed
    • 1 tbsp. butter
    • 2 tbsp. milk or cream
    • 1 clove mashed roasted garlic
    • ½ cup shredded sharp cheddar cheese
    • 1 green onion, chopped fine
    • salt to taste

I love these mini meatloaves. They were easy to make, and you can even freeze them if you don’t eat them all. For a healthier version you can use chicken or turkey instead of beef. OR go crazy and use ground elk or moose instead.

Leave a comment below and tell me what you have mini-fied and how it went!

Preparing Mini Meatloaves for icing
Preparing Mini Meatloaves for icing
Preparing Mini Meatloaves for icing
Pipe mashed potatoes onto the mini meatloaves
Preparing Mini Meatloaves for icing
Pipe mashed potatoes onto the mini meatloaves

Mini Meatloaves

Serves: 4       Total Time: 75

Ingredients

Mini Meatloaves
  • 1 lb. ground beef
  • ½ of a green bell pepper, roughly chopped
  • ½ of a red bell pepper, roughly chopped
  • 1 medium onion, roughly chopped
  • 1 heaping tbsp. of thai red chili and garlic sauce
  • 1 egg
  • 1 tbsp. worcestershire sauce
  • 3 cloves of roasted garlic
  • 1 tbsp. bone dust
  • 1 tsp. onion powder
  • 1 tbsp. flour
  • 1 cup beef stock
Mashed Potato Icing
  • 3 to 4 potatoes, boiled and mashed
  • 1 tbsp. butter
  • 2 tbsp. milk or cream
  • 1 clove mashed roasted garlic
  • ½ cup shredded sharp cheddar cheese
  • 1 green onion, chopped fine
  • salt to taste

Directions

Step 1
In a large bowl, combine the meat, egg, sauces, spices, and vegetables with your hands until well mixed. If the meat mixture feels too gooey, put it into the fridge to chill for 10 to 15 minutes.
Step 2
Preheat the grill to 400°F, prepare for indirect grilling.
Step 3
Divide the meat mixture evenly into 3 to 4 mini loaf pans. Place the meatloaves onto the “cool” side of the grill and grill bake them for 20 minutes.
Step 4
While the meatloaves are cooking, boil and mash the potatoes. I recommend using a potato ricer to get really smooth potatoes. Add the cheese and butter and milk, garlic and green onion. Spoon the potatoes into a piping bag with a large star tip.
Step 5
At the 20 minute mark, remove the meatloaves from the grill. Pour the meat drippings that have gathered so far, carefully into a saucepan.
Step 6
Pipe the mashed potato mixture over the tops of the meatloaves and place them back on the grill to bake for another 10 to 20 minutes, or until a meat thermometer reads 160°F.
Step 7
While the meatloaves are finishing up, warm the pan drippings that you put into a saucepan over medium-low heat. Add just enough flour to make a paste (you may need more or less flour), then add the beef stock a little at a time, until you have a perfect gravy.
Step 8
Remove the mini meatloaves from the grill when they are done, and serve with gravy.
Mini meatloaves make my mouth water, especially with mashed potato icing. They're great for after a day of raking leaves in the chilly fall air. They're just fun. They're flavourful. They're a great way to use up leftover veggies if you made tacos or a stir fry, and leftover mashed potatoes too!

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