Meatloaf Meatballs with Redskin Mashed Potatoes

Meatloaf Meatballs with Redskin Mashed Potatoes

Making meatballs out of meatloaf! Because meatballs are FUN!

Changing the shape of a food basically makes it into a whole new dish. And there is a super easy way of making perfectly-shaped meatballs in the oven using a mini muffin tin.

The easiest way to make meatballs! Bake in muffin tin

Meatballs = the reason I own a mini muffin tin.

This is THE meatloaf recipe I use. It is so flavorful and has the best texture of any meatloaf I’ve ever made. Or eaten. Or seen. It uses oats instead of breadcrumbs, which I guess also makes this a healthy recipe? Maybe not, but oats do big things in the texture department and, since they are our usual breakfast fare, we always have them in stock in our pantry.

If you want to streamline the process and make a regular loaf-shaped meatloaf, you can do that and it will be just as good! (But see above about meatballs being fun.)

Meatloaf Meatballs with Redskin Mashed Potatoes

Since it would feel plain wrong to eat meatloaf (even in ball form) without a big steaming plate of mashed potatoes, I like to whip up a quick batch of redskin mashed potatoes. They are rich and creamy and just a little chunky. The perfect meatloaf meatball companion! If you want a make-ahead potato option, you can find one here.

AND ALSO I think we can agree that the best part of meatloaf is the sauce.

The BEST sauce for meatloaf!

I opt to heat a big batch stovetop and serve it on the side. That way, every bite can be doused in sweet and tangy sauce, and no one can get mad at anyone for eating the saucy top off of the meatloaf!

Meatloaf Meatballs with Redskin Mashed Potatoes

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Use a mini muffin tin to reshape classic meatloaf into meatballs! We eat these with easy, creamy redskin mashed potatoes, and (lots!) of brown sugar-ketchup sauce on the side.



  • 1 pound (80% to 90% lean) ground beef
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 lightly beaten egg
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1/2 cup rolled oats


  • 2.5 pounds redskin potatoes, scrubbed and quartered
  • 3/4 cup milk, warmed
  • 1/4 cup sour cream
  • 4 tablespoons unsalted butter, cubed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  • 2/3 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 tablespoons Dijon mustard



Preheat oven to 400 degrees.

Mix all meatloaf ingredients together well in a large bowl. Divide into 1.5 ounce portions (this is about 1.5 tablespoons each) and roll into balls. Place in miniature muffin tin cups. Bake 20 minutes.


Place potatoes in large pot and cover by 1 inch with cold water. Bring to boil over high heat. Reduce to simmer and cook 20 minutes, until potatoes are completely soft. Drain well.

In the bowl of a stand mixer fitted with the whisk attachment, mix together cooked potatoes, milk, sour cream, butter, salt, and pepper until creamy.


Whisk together ketchup, brown sugar, and Dijon in a small pot. Heat over low until ready to serve.

Serve meatloaf balls over mashed potatoes and drizzle with sauce.

Meatloaf Meatballs with Redskin Mashed Potatoes

Meatloaf adapted from Paula Deen.
Method from Alton Brown.


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