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.

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.)

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.

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 adapted from Paula Deen.
Method from Alton Brown.